comment icon 298 more comments These salmon burgers. They are just so extremely good. We’re talking crispy outsides, flaky insides, and a perfect golden color, not to mention lots of nutrition, THANK YOU SALMON. 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?
And now for the big question. Do you use canned salmon? Subtext: is it gross? Answer: Yes, I use canned salmon, and NO, it most certainly is not gross in these salmon burgers if you are buying the right stuff. God bless pantry meals.
How You’ll Make These Salmon Burgers Happen
What I love about this recipe is that it’s not just pantry-friendly, but also omg-it’s-5pm-and-I-need-dinner-now friendly. Here’s what you’re going to do. Ta da! You’re done.
What Else To Serve with These Salmon Burgers
As made abundantly clear, I love these on top of this slaw for a fresh little high-protein lunch situation, but as always, you have options!
Make the slaw part even easier and grab your favorite salad kit from the store! (See: these Spicy Salmon Burgers too) Plop these on a bun to make it a true burger (maybe even topped with the slaw!? or just some yogurt, avocado, mayo, tomato, whatever) Serve it as a main protein alongside some potatoes or rice, veggies, or a simple salad
More Favorite Burger Recipes
Spicy Salmon Burgers (a close cousin to this recipe, but with a kick!) Smash Burgers with House Sauce (the only summer burger recipe you need) Chipotle Quinoa Burgers (filling, healthy, vegetarian, and so good!) The Ultimate Wild Rice Burgers (a deliciously fun still-hearty burger) Spicy Cauliflower Burgers (crispy and delicious and nutrition-packed!)
One More Thing!
This recipe is part of our best sugar free recipes page. Check it out! 4.8 from 102 reviews
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
For the salmon, you could use leftover steamed, poached, grilled, baked, whatever kinda salmon. If you don’t have any cooked salmon handy, use canned boneless skinless salmon! That’s what I usually do. I would recommend looking for a brand of canned salmon that is caught in the US. I really, really like Wild Planet for quality canned boneless skinless salmon. You can read more about their sourcing/fishing methods here. If you happen to have a jar of Sunshine Sauce in your fridge, use that to make the slaw! Just mix cabbage with yogurt, add some Sunshine Sauce, and polish it off with a little dill. Super yummy. The burgers will keep pretty well in the fridge (~3 days) or freezer (~3 months). When you’re ready to eat, pop them in a nonstick skillet to reheat because it will retain crispiness! The slaw, however, is best eaten right away. It probably has one day max in the fridge once it’s been mixed up. Gluten Free: We tried three different GF options – almond flour, crushed Chex cereal, and GF oats. All three turned out to be great substitutes, but we liked the smooth texture and flavor of the almond flour version the best. Almond meal would work just as well too.