Name: Salmon Burgers with Fresh Slaw Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 12-14 ounces cooked salmon (canned is great); 2 eggs; 1/2 cup breadcrumbs; 1 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 cup chopped fresh herbs (chives, parsley, or dill); A squeeze of lemon juice; Olive oil for pan-frying; 1 head green cabbage, finely shredded; 1 cup plain Greek yogurt; 2-3 tablespoons white distilled vinegar (more to taste); 1 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 cup chopped fresh herbs (chives, parsley, and dill); A drizzle of olive oil

Jump to Recipe· 4.8 from 85 reviews

If you’re craving something fresh, tasty, and a little different from your usual burger fare, you’re going to love this Salmon Burgers with Fresh Slaw Recipe. I absolutely love how these salmon burgers come together with a crispy outside and tender, flavorful inside, paired perfectly with a creamy, tangy cabbage slaw that brings a beautiful crunch. It’s one of those recipes I turn to when I want something quick but still feel like I’m treating myself to a special meal. Let me walk you through this — you’re going to want to make these again and again!

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Why You’ll Love This Recipe

Simple Ingredients: No fancy seafood counter required; canned salmon works wonders here.
Quick and Easy: From start to finish, this recipe takes about 15 minutes, perfect for busy weeknights.
Fresh and Balanced: The creamy slaw adds brightness and crunch that compliments the rich salmon perfectly.
Family Favorite: My family goes crazy for these burgers—trust me, they’ll be asking for seconds!

The image shows two browned, crispy patties with a rough, textured surface sprinkled with coarse salt and green herbs. One patty is broken, revealing a soft, moist inside with small green flecks. They sit atop a bed of pale, creamy coleslaw mixed with finely chopped green herbs, all placed on a white plate with a white marbled surface underneath. A dollop of smooth white cream rests on top of the whole patty, garnished with sprigs of fresh green dill. The close-up view highlights the contrasting colors and textures of the crispy patties, creamy topping, and fresh herbs. photo taken with an iphone --ar 2:3 --v 7 - Salmon Burgers with Fresh Slaw, healthy seafood burgers, easy salmon burger recipe, quick summer dinner ideas, flavorful fish burger

Ingredients You’ll Need

The ingredients in this Salmon Burgers with Fresh Slaw Recipe are straightforward but work so well together. I love using canned salmon for convenience, but fresh-cooked salmon works great too — just make sure it’s well flaked so it binds smoothly.

Flat lay of a flaked pile of fresh cooked salmon, two whole brown eggs with clean shells, a small white bowl of golden breadcrumbs, a small white bowl with coarse salt, a small white bowl with pale garlic powder, a small mound of mixed chopped fresh herbs including chives, parsley, and dill, a halved bright yellow lemon, a small white bowl of glossy olive oil, a tight head of green cabbage finely shredded, a small white bowl of thick plain Greek yogurt, a small white bowl of clear white distilled vinegar, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Salmon Burgers with Fresh Slaw, healthy seafood burgers, easy salmon burger recipe, quick summer dinner ideas, flavorful fish burger

Cooked salmon: Using canned salmon makes it super easy; just drain and flake, but fresh-cooked gives a beautiful texture too.
Eggs: These act as the natural binder so your patties don’t fall apart—don’t skip them!
Breadcrumbs: I usually use panko for extra crunch, but plain will do, just adjust if mixture feels too wet.
Salt & garlic powder: For seasoning that boosts flavor without overpowering the salmon.
Fresh herbs (chives, parsley, dill): I can’t get enough of fresh herbs here — they brighten the entire dish.
Lemon juice: The zing from the lemon really wakes up the flavors, so squeeze in generously.
Olive oil: For frying the burgers to a perfect golden crisp.
Green cabbage: Thinly shredded to provide a fresh, crunchy base for the slaw.
Plain Greek yogurt: Makes the slaw creamy and tangy, lighter than mayo and healthier too.
White distilled vinegar: Adds that subtle acidity that makes the slaw pop—adjust to taste!
Olive oil (for slaw): A little drizzle here brings everything together smoothly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how forgiving this Salmon Burgers with Fresh Slaw Recipe is, so don’t hesitate to tweak it depending on what you have in your kitchen or dietary preferences. Customize it and make it your own!

Gluten-Free: I’ve swapped breadcrumbs for crushed gluten-free crackers or almond flour with great results.
Spicy Kick: Adding a dash of cayenne or chopped jalapeño to the burger mix gives a vibrant heat my family adores.
Different Herbs: Tried swapping dill for basil or mint for a fresh twist that changes the profile nicely.
Dairy-Free Slaw: Use coconut yogurt or a vegan mayo alternative to keep that creaminess without dairy.

How to Make Salmon Burgers with Fresh Slaw Recipe

Step 1: Prep Your Salmon and Mix the Burger Ingredients

Start by flaking your cooked salmon very well — if you’re using canned, drain it and remove any large bones or skin for a smoother texture. Then, mix together the salmon, eggs, breadcrumbs, salt, garlic powder, fresh herbs, and a good squeeze of lemon. I like to use my hands here; it helps me get everything evenly combined without overworking the mixture, which keeps the burgers tender.

Step 2: Shape and Chill the Patties

Form your mixture into 3 large or 4 medium patties—whatever suits your hunger level! If you have a few minutes, I recommend popping them into the fridge for 15-20 minutes. This helps them hold together better when frying. It’s a little trick I learned that makes a big difference.

Step 3: Fry Until Golden and Delicious

Heat a good splash of olive oil in a nonstick skillet over medium heat. When hot, gently place the patties in the pan. Cook for about 3-4 minutes per side until they’re beautifully golden brown and crispy on the outside. Resist the urge to move them too often — letting them have a nice crust really makes the texture stand out. After frying, I always put them on a paper towel-lined plate and sprinkle a little salt right away — it’s my secret step for extra flavor.

Step 4: Toss Together the Fresh Slaw

While the patties cook, mix up the slaw. Combine finely shredded green cabbage, Greek yogurt, vinegar, salt, garlic powder, fresh herbs, and a drizzle of olive oil. Taste and adjust vinegar or salt to your liking — I usually add a bit more vinegar than called for for that perfect tang. This slaw is creamy yet light and incredibly refreshing alongside the salmon.

Step 5: Serve and Enjoy!

Serve your hot salmon burgers on a generous bed of that fresh slaw. I love to top mine with an extra dollop of Greek yogurt, a swizzle of olive oil, and more fresh herbs for that restaurant-worthy finish. Trust me, this simple combo will blow you away!

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Pro Tips for Making Salmon Burgers with Fresh Slaw Recipe

Use Canned Salmon for Speed: I discovered this trick when I wanted quick weeknight dinners without sacrificing flavor or texture.
Chill Your Patties: Letting them rest briefly in the fridge before frying helped me avoid crumbly burgers every time.
Don’t Crowd the Pan: Cook in batches if needed to get that beautiful crisp exterior rather than steaming your burgers.
Adjust Slaw Acidity Last: Adding vinegar slowly and tasting prevents the slaw from becoming too sour — a mistake I made early on!

How to Serve Salmon Burgers with Fresh Slaw Recipe

The image shows a white round plate with a brown rim on a white marbled surface. On the plate, there is a single golden-brown patty with a crispy texture and a slightly uneven surface, placed on a bed of shredded green and white cabbage mixed with herbs. On top of the patty, there is a smooth white dollop of sauce, garnished with a few sprigs of fresh green dill. In the corner of the image, part of another similar plate is visible with the same dish. A gray textured cloth is also seen near the bottom left of the frame. Photo taken with an iphone --ar 2:3 --v 7 - Salmon Burgers with Fresh Slaw, healthy seafood burgers, easy salmon burger recipe, quick summer dinner ideas, flavorful fish burger

Garnishes

I’m a garnishes fan — for these salmon burgers, you can’t go wrong with extra fresh herbs like dill or parsley right on top. A squeeze of fresh lemon juice or a few capers add that extra zing I love. If you like a little heat, a smear of mayo mixed with sriracha works beautifully.

Side Dishes

To round out the meal, I often serve these salmon burgers with crispy sweet potato fries or a light quinoa salad. Roasted asparagus or green beans with lemon and garlic also make fantastic sides, keeping the meal bright and balanced.

Creative Ways to Present

For a dinner party, I like to serve mini salmon sliders on toasted brioche buns, topped with a small spoonful of the fresh slaw and a sprig of fresh dill. It’s always a crowd-pleaser and looks super inviting on a wooden platter with lemon wedges.

Make Ahead and Storage

Storing Leftovers

Leftover salmon burgers keep really well in an airtight container in the fridge for up to 2 days. I like to store the slaw separately to keep it fresh and crunchy. When you’re ready to eat, just reheat the burgers gently and add fresh slaw on top or on the side.

Freezing

I’ve frozen these salmon patties before cooking—just shape them, place on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. When you want them, just thaw in the fridge and cook as usual. Freezing cooked burgers isn’t my favorite because the texture changes a bit, but raw ones freeze beautifully.

Reheating

To reheat, I prefer warming the burgers in a skillet over medium-low heat with a splash of olive oil to revive the crispiness. Microwave works in a pinch but can make them a bit soggy. The slaw tastes best fresh, so if you’ve refrigerated it, give it a quick stir and add a tiny squeeze of vinegar to revive the flavors before serving.

FAQs

Can I make these salmon burgers with fresh salmon instead of canned?

Absolutely! If using fresh salmon, cook it gently (poached, steamed, or pan-seared), then let it cool before flaking. Be sure not to overwork the mixture to keep them tender. The key is to flare the meat well and remove any skin or bones before mixing.
How do I prevent my salmon burgers from falling apart?

Make sure to use enough binder like eggs and breadcrumbs, and chill the formed patties for at least 15 minutes before cooking. Also, cook them on medium heat and avoid flipping too often to help them firm up nicely.
What can I substitute for Greek yogurt in the slaw?

You can use sour cream, mayonnaise, or a dairy-free yogurt alternative if you prefer. Just keep in mind that yogurt keeps the slaw light and tangy, which balances the richness of the salmon burgers beautifully.
Can I prepare the slaw ahead of time?

Yes, the slaw can be made a few hours up to a day in advance. Just store it in an airtight container in the fridge. Give it a good stir and a quick taste before serving to adjust seasonings if needed.

Final Thoughts

This Salmon Burgers with Fresh Slaw Recipe has become a staple in my house because it’s just so darn good and easy. It hits that perfect balance between indulgent and wholesome, fresh yet comforting, and comes together faster than most dinners. I love sharing this recipe with friends because once they try it, they’re hooked — and I know you will be too. So go ahead, dive in, and make this your next favorite meal!