Description
Salmon Burgers with Creamy Cabbage Slaw offer a fresh, vibrant meal bursting with flavor and texture. Tender, herb-seasoned salmon patties pair perfectly with a zesty, plant-based creamy cabbage slaw providing crunch and brightness. Ideal for quick weeknight dinners or weekend cookouts, this recipe uses wholesome, accessible ingredients for a satisfying and light dish everyone will love.
Ingredients
Scale
Salmon Burgers
- 1 lb fresh salmon fillets, finely chopped
- 4 slices smoked turkey bacon, cooked and chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon lemon juice (natural)
- 1 tablespoon Dijon mustard (natural)
- 1 teaspoon natural gelling agent
- Salt and black pepper to taste
- Olive oil for frying
- 4 whole wheat buns
Creamy Cabbage Slaw
- 1 cup green cabbage, thinly sliced
- 1 cup purple cabbage, thinly sliced
- 1/2 cup Greek-style plant-based yogurt
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon Dijon mustard (natural)
- 1 tablespoon lemon juice (natural)
- Freshly ground black pepper to taste
Instructions
- Prepare the Salmon Mixture: Finely chop the salmon fillets and mix with cooked, chopped smoked turkey bacon. Gently fold in fresh dill, parsley, chives, lemon juice (natural), Dijon mustard (natural), and the natural gelling agent. Season with salt and black pepper. Mix carefully to keep the mixture tender.
- Form the Patties: Shape the salmon mixture into evenly sized patties about palm-sized. Use light pressure to keep them soft but intact. Place on a lined tray and refrigerate for at least 15 minutes to set.
- Make the Creamy Cabbage Slaw: Thinly slice green and purple cabbage. In a bowl, whisk together plant-based Greek-style yogurt, apple cider vinegar (natural), Dijon mustard (natural), lemon juice (natural), and black pepper. Toss the cabbage with the dressing until well coated.
- Cook the Salmon Burgers: Heat olive oil in a non-stick skillet over medium heat. Fry each salmon patty for 3 to 4 minutes per side until golden crust forms and patties are cooked through but moist inside.
- Assemble and Serve: Lightly toast whole wheat buns. Place salmon burgers on buns and top with a generous scoop of creamy cabbage slaw. Optionally add extra slices of smoked turkey bacon. Serve immediately.
Notes
- Keep patties chilled before cooking to help them hold shape.
- Do not overmix salmon to avoid dense burgers.
- Use fresh herbs like dill and parsley to brighten flavor.
- Adjust the amount of plant-based yogurt in the slaw for preferred creaminess.
- Cook patties over medium heat for even cooking without drying out.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 burger with slaw
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg
Keywords: salmon burgers, creamy cabbage slaw, healthy burgers, plant-based slaw, seafood patties, quick dinner
