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These Yummy Salmon Burgers with Slaw are a fast, flavorful weeknight win—juicy salmon patties, bright crunchy slaw, and a tangy sauce that ties it all together. I make them often because they come together quickly and never feel heavy, even on busy evenings. If you like the idea of salmon in quick handheld form, you’ll enjoy this variation similar in spirit to other salmon dishes I test, like savory salmon balls with avocado sauce.

Why Make This Recipe

Big flavor with minimal fuss: pan-searing gives a crisp outside while the inside stays moist.
Good-for-you protein: salmon provides omega-3s and a hearty portion without feeling greasy.
Ready in under 30 minutes, ideal for weeknights or casual dinners.
Versatile—swap buns, slaws, or sauces to match your mood or guests.
Personal note: I love this recipe because chilling the patties for 20–30 minutes really locks the shape and improves texture every time; it’s a small step that makes a big difference. Also see a baked alternative like baked salmon meatballs with avocado sauce if you prefer oven hands-off cooking.

Recipe Overview

Prep time: 15 minutes (plus 20–30 minutes chilling)
Cook time: 10–12 minutes
Total time: 45 minutes (including chilling)
Servings: 4 burgers (about 4–6 oz patties)
Difficulty: Easy
Cooking method: Pan-seared (finish in the skillet) with quick shredded slaw tossed in a light vinaigrette.

My Experience Making This Recipe

I tested these burgers several times, adjusting binder ratios and seasoning levels until the patties held together without becoming gummy. I learned that a light hand when forming patties and a brief chill in the fridge prevent crumbling and over-compression of the fish.

How to Make Yummy Salmon Burgers with Slaw

Start with fresh or thawed salmon, pulse briefly in a food processor (3–4 quick pulses) to break down into coarse flakes. Mix gently with bread crumbs or panko (about 1/3 cup per pound), one beaten egg, 1–2 tsp Dijon, green onion or shallot, salt, pepper, and a squeeze of lemon. Shape into 4 patties, chill 20–30 minutes, then pan-sear in a medium-hot skillet with 1–2 tbsp oil—about 4 minutes per side—until internal temperature reaches 135–140°F for moist doneness. Toss shredded cabbage and carrot with a simple dressing (1 tbsp mayo, 1 tbsp vinegar, 1 tsp sugar, salt, pepper) and assemble on toasted buns.

Expert Tips for Success

Don’t overprocess the salmon: pulse just enough to flake the fish; overprocessing makes the texture paste-like.
Chill patties: refrigerate for at least 20 minutes to firm the exterior—this helps them sear without falling apart.
Use panko for lighter texture: panko binds without weighing the salmon down; for gluten-free, swap crushed rice crackers or gluten-free breadcrumbs.
Control heat: start on medium-high to get a golden crust, then lower to medium and finish; an instant-read thermometer is useful to pull at 135–140°F. You can also pair flavors from other dishes like a tangy peanut note—see a complementary sauce idea in chicken satay with easy Thai peanut sauce.
Use the right spatula: a thin metal or fish spatula helps flip delicate patties cleanly.

How to Serve Yummy Salmon Burgers with Slaw

Classic bun: Toast brioche or whole-wheat buns, spread with herbed mayo, add patty and slaw.
Bowl option: Skip the bun and serve the patty on a bed of mixed greens with avocado and a lime wedge.
Party slider: Make smaller 2–3 oz patties and serve as sliders with pickles and spicy aioli.
Sides and presentation: A bright side like grilled corn or a creamy casserole pairs well—try a comfort side like broccoli cheese casserole for cozy meals.

Storage and Reheating Guide

Refrigerator: Store cooled cooked patties in an airtight container up to 3 days. Keep slaw dressing separate and dress just before serving to avoid sogginess.
Freezing: Freeze uncooked patties laid flat on a baking sheet for 1 hour, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before cooking. Cooked patties can be frozen similarly for up to 2 months and reheated from frozen.
Reheating: For best texture, reheat cooked patties in a 350°F oven for 8–10 minutes or in a skillet over medium heat with a splash of oil to restore crust. Avoid microwaving when possible—it makes them rubbery.

Recipe Variations

Gluten-free: Use gluten-free panko or crushed rice crackers and gluten-free buns.
Dairy-free: Use dairy-free mayo in slaw and for any sauce; most burger components are naturally dairy-free.
Spicy Cajun salmon: Add 1–2 tsp Cajun seasoning and 1 tsp hot sauce to the patty mix for a bolder profile.
Herb & lemon: Fold in chopped dill, parsley, and extra lemon zest for a bright, Mediterranean-leaning burger. For a different bowl-style dinner try a tropical take like BBQ salmon bowls with mango avocado salsa.

Nutritional Highlights

Key benefits: Salmon is rich in high-quality protein and omega-3 fatty acids, which support heart and brain health. The slaw adds fiber and vitamin C from cabbage and carrots.
Allergens: Contains fish and egg; may contain gluten unless using gluten-free binders and buns. Adjust accordingly for nut-free, dairy-free, or gluten-free needs.
Portion guidance: A 4–6 oz cooked salmon patty plus slaw makes a balanced main course—aim for 4–6 oz of cooked fish per person for an adult portion.

Troubleshooting Common Issues

Patties fall apart while cooking: You probably need more binder or longer chilling time. Add 1–2 tbsp panko and chill 20–30 minutes.
Texture too dense or gummy: Stop processing the salmon so finely; use fewer pulses in the food processor and handle gently when mixing.
Overcooked, dry salmon: Reduce heat and pull at 135–140°F; carryover heat will bring it to a safe, moist finish.

Frequently Asked Questions

Can I use canned salmon for these burgers?
Yes—use drained canned salmon and omit food processor pulses; watch seasoning adjustments since canned fish can be saltier. Add 1–2 tbsp panko per cup of canned salmon and chill patties before cooking.
How can I make these ahead for a party?
Form patties and refrigerate up to 24 hours before cooking, or freeze uncooked patties up to 2 months. Cook just before serving or reheat in a 350°F oven for best texture.
What’s the best way to get a crispy exterior?
Use a preheated skillet and a thin layer of oil, sear undisturbed for 3–4 minutes per side on medium-high, then drop to medium to finish cooking. A cast-iron or stainless steel pan gives the best crust.
Are these safe to eat slightly pink inside?
Salmon can be slightly pink when cooked properly; aim for an internal temperature of 135–140°F for moist doneness. If you prefer fully opaque, cook to 145°F, but expect slightly drier texture.

Conclusion

If you want a quick, impressive salmon dinner, these Yummy Salmon Burgers with Slaw are a reliable go-to—and for another tested take on the same flavor profile, check the original inspiration at Yummy Salmon Burgers with Slaw Recipe – Pinch of Yum.