Description
Salmon Burgers with Creamy Cabbage Slaw combine tender, flavorful salmon patties with a crisp, tangy, and creamy slaw. This fresh and wholesome dish is quick to prepare, packed with omega-3 fatty acids, and perfect for a light and nutritious lunch or dinner.
Ingredients
Scale
For the Salmon Patties
- 1 lb fresh salmon fillets, finely chopped or pulsed
- 3 oz smoked turkey bacon, chopped
- 1/2 tsp garlic powder (natural)
- 1/2 tsp smoked paprika (natural)
- 1/4 tsp black pepper (natural)
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp natural gelling agent
For the Creamy Cabbage Slaw
- 1 cup green cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 2 tbsp plant-based mayonnaise (natural)
- 1 tbsp lemon juice (natural)
- 1 tsp natural gelling agent
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- Salt and black pepper (natural), to taste
Additional Ingredients
- Whole wheat buns or gluten-free buns
- Optional smoked turkey slices
- Optional spices: paprika, garlic powder, black pepper (natural)
- Light cooking oil
- Fresh greens or tomato slices (optional)
Instructions
- Prepare the Salmon Patties: Finely chop the fresh salmon fillets or pulse gently in a food processor until coarsely ground. In a large bowl, mix the salmon with chopped smoked turkey bacon, garlic powder, smoked paprika, black pepper, and finely chopped dill and parsley. Add the natural gelling agent to bind the mixture. Shape into equal-sized patties weighing about four ounces each. Chill the patties in the refrigerator for 15 minutes to hold their shape better when cooking.
- Make the Creamy Cabbage Slaw: While the patties rest, thinly slice green and red cabbage. In a bowl, toss the cabbage with lemon juice, plant-based mayonnaise, and the natural gelling agent. Add chopped dill and parsley, then season with salt and black pepper. Mix everything gently until well coated but still crunchy.
- Cook the Salmon Burgers: Heat a non-stick skillet over medium heat and lightly oil it. Cook each patty for approximately 4 minutes per side until golden brown and cooked through. Be careful not to overcook to maintain juiciness.
- Assemble the Burgers: Lightly toast the whole wheat buns. Layer the cooked salmon burger on the bottom bun, add a generous scoop of creamy cabbage slaw, and top with optional smoked turkey slices. Add fresh greens or tomato slices if desired, then cover with the top bun. Serve immediately.
Notes
- Use sushi-grade or fresh wild-caught salmon for best taste and texture.
- Chill patties before cooking to help them hold together and prevent crumbling.
- Mix the salmon mixture just until combined to keep patties tender.
- Adjust the cabbage to herb ratio in the slaw to achieve preferred crunch or creaminess.
- Cook patties gently over medium heat to maintain moisture and avoid drying out.
- Store leftover patties and slaw separately in airtight containers in the refrigerator for up to 2 days.
- Freeze uncooked patties on a parchment-lined tray until firm, then transfer to freezer bags; use within one month.
- Reheat leftover patties gently in skillet or oven to retain texture.
- Substitute whole wheat buns with gluten-free buns or lettuce wraps for dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 burger with slaw
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 55 mg
Keywords: salmon burgers, cabbage slaw, healthy, omega-3, plant-based mayonnaise, quick meal, light dinner
