They are also easy to make and require (usually) minimal, if not zero, grocery shopping, assuming you keep a decently stocked pantry. I love, love, love these crispy pan-fried little guys.
And as if the salmon burgers weren’t good enough already to eat on their own (which, um, they are), I need you to make this slaw to serve your salmon burgers in/on/around. It is nothing fancy – just a shredded cabbage, yogurt, herbs, garlic, and vinegar situation, but paired with the salmon burgers? The crispy-salty-tangy combo is an ON-POINT combo.
Check Out Our Video For How To Make Salmon Burgers:
Ingredients For These Salmon Burgers
This recipe is a pantry staple dream! Here’s what you’ll need:
- Salmon (canned, or pre-cooked)
- Eggs
- Breadcrumbs
- Spices
- Lemon juice
- Olive oil
- Salt
- Herbs
I really love to have these salmon burgers with a little fresh dill for the herbs for a big flavor punch. BUT you can also use 1) freeze-dried dill, which I keep in my spice collection year-round, and 2) any other fresh herb! I made a version of these with parsley and cilantro when I didn’t have any dill, and mwah. They were still totally delicious.
Dill would still be my first choice, but as with all my favorite recipes, you can play with that a little bit.
What Kind Of Salmon Is Best?
Fresh salmon that you’ve already cooked would also work if canned salmon is too weird for you (see our how-to guide to cooking salmon). But I’d like to take a moment to assure you that it is very possible to find non-gross canned salmon if you do a little searching and are willing to spend a little extra for higher quality. I really like Wild Planet canned salmon. It is caught in Alaska, and Wild Planet prioritizes sustainability and conservation of marine ecosystems with all their products. Not sponsored, just a superfan. You can also buy it here on Amazon (affiliate link). And because it’s canned, you can just keep it in your pantry and have it at the ready whenever you need a little salmon burger happiness.
Ingredients
Salmon Burgers
- 12–14 ounces cooked salmon (canned is great! – see notes)
- 2 eggs
- 1/2 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 cup chopped fresh herbs, like chives, parsley, or dill
- a squeeze of lemon juice
- olive oil for pan-frying
Cabbage Slaw
- 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 like chives, parsley, and dill
- a drizzle of olive oil
Instructions
- For the salmon: Flake the salmon apart. Mix all burger ingredients together and form into 3 large or 4 medium patties. Heat olive oil over medium heat, ideally in a nonstick skillet. Fry the burgers for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate and sprinkle with salt.
- For the slaw: Mix all slaw ingredients together. Taste and adjust.
- Serve: Serve up those hot salmon burgers on a bed of creamy slaw. I top mine with a dollop of extra yogurt and a swizzle of oil and more herbs. Can’t stop me.
