Crispy Fresh Salmon Burgers (Printable Recipe)
Fresh salmon patties with crispy exterior and flaky interior, served with tangy purple cabbage slaw on toasted buns.
# Ingredients You'll Need:
→ Salmon Patties
01 -
1 ¼ pounds salmon fillets, skin and bones removed
02 -
½ cup breadcrumbs
03 -
1 large egg
04 -
3 tablespoons mayonnaise
05 -
1 tablespoon Dijon mustard
06 -
1 tablespoon lemon juice, freshly squeezed
07 -
¼ cup fresh dill, chopped
08 -
½ teaspoon smoked paprika
09 -
½ teaspoon salt
10 -
¼ teaspoon ground black pepper
→ Coleslaw
11 -
3 cups purple cabbage, shredded
12 -
1 medium carrot, julienned or shredded
13 -
¼ cup mayonnaise
14 -
1 tablespoon lemon juice
15 -
¼ teaspoon salt (or to taste)
16 -
¼ teaspoon ground black pepper (or to taste)
→ Other Ingredients
17 -
1 tablespoon vegetable oil (if pan frying the patties)
18 -
4 hamburger buns
# Steps to Follow:
01 -
Cut the salmon fillets into 1-inch strips and transfer into a food processor. Add breadcrumbs, egg, mayonnaise, mustard, lemon juice, dill, paprika, salt, and pepper. Pulse mix on and off for 1 minute until coarsely chopped. Alternatively, chop the salmon fillets by hand into ⅛-inch diced pieces and mix all ingredients using a spatula in a large mixing bowl. Take about ½ cup salmon mixture at a time and use your hands to shape into 4-5 large patties. Refrigerate or freeze for 10-15 minutes to allow the patties to firm up.
02 -
To pan fry: Heat oil in a skillet over medium heat until sizzling hot, about 2 minutes. Place patties in the skillet and cook for about 5 minutes per side until nicely browned and firm. To air fry: Place salmon patties in an air fryer basket in batches and cook at 375°F for 12-15 minutes, flipping once halfway through. To bake: Place patties on a parchment-lined baking pan and bake at 375°F for 15 minutes, flipping once midway.
03 -
In a medium mixing bowl, combine cabbage, carrot, mayonnaise, lemon juice, salt, and pepper. Stir well until evenly combined.
04 -
Slice the hamburger buns and toast if desired. Place the salmon patties on the bottom half of each bun, top with coleslaw, then cover with the top bun. Serve immediately.
# Extra Tips:
01 -
Store salmon patties, slaw, and buns separately for freshness. Cooked patties can be refrigerated for 3-4 days in an airtight container. Coleslaw also lasts 3-4 days but may become soggier with time.
02 -
To reheat salmon patties, place on an oiled pan over medium heat, add a splash of water, cover, and steam for 5-10 minutes until warm.
03 -
Freeze uncooked salmon patties for up to 1 month. To freeze, place on a sheet pan until firm, then stack with parchment paper between each patty and store in a freezer-safe container.