Description
Juicy salmon patties served with a crunchy slaw and a tangy sauce, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 pound fresh or thawed salmon
- 1/3 cup bread crumbs or panko
- 1 beaten egg
- 1–2 teaspoons Dijon mustard
- 1 green onion or shallot, chopped
- Salt and pepper, to taste
- Squeeze of lemon
- 1–2 tablespoons oil for cooking
- 1 cup shredded cabbage
- 1 cup shredded carrot
- 1 tablespoon mayonnaise
- 1 tablespoon vinegar
- 1 teaspoon sugar
- Brioche or whole-wheat buns, for serving
Instructions
- Pulse salmon briefly in a food processor to break down into coarse flakes.
- Mix gently with bread crumbs, egg, Dijon, green onion, salt, pepper, and lemon juice.
- Shape mixture into 4 patties and chill for 20-30 minutes.
- Heat oil in a medium-hot skillet and pan-sear patties for about 4 minutes on each side until the internal temperature reaches 135-140°F.
- Toss shredded cabbage and carrot with mayonnaise, vinegar, sugar, salt, and pepper.
- Assemble the burgers on toasted buns with salmon patties and slaw.
Notes
Chill patties for best texture and avoid overprocessing the salmon.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg