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5.0 from 33 votes

Salmon Burger Recipe

This delicious salmon burger recipe is seasoned to perfection and served on a toasted bun with fresh arugula and an amazing creamy coleslaw.

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 6
Calories: 421 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Slaw:
  • 1/2 cup of mayonnaise
  • 1 tablespoon of grainy mustard
  • 1 tablespoon of dijon mustard
  • 3 tablespoons of apple cider vinegar
  • 1 tablespoon of chopped fresh dill
  • ½ teaspoon of sugar
  • 2 cups of sliced green cabbage
  • 1 cup of sliced red cabbage
  • 1/2 cup of sliced green onions
  • 1 peeled and thinly sliced red bell pepper
  • ½ peeled and thinly sliced green bell pepper
  • 1 medium-sized peeled and thinly sliced jicama
  • sea salt and fresh cracked pepper to taste
For the Salmon Burger:
  • 40 finely crushed butter crackers
  • 1 pound of skinless fresh wild caught salmon
  • ¼ peeled sweet onion
  • 1 garlic clove
  • 1 egg
  • Juice of 1/2 lemon
  • 1 tablespoon of capers
  • 1 tablespoon of dijon mustard
  • sea salt and fresh cracked pepper to taste
  • oil for sautéing
  • 6 toasted buns
  • 2 cups of arugula

Instructions

    Cup of Yum
  1. In a medium-size bowl whisk together mayonnaise, both mustards, vinegar, dill, sugar, salt, and pepper. Set it aside.
  2. In a large bowl mix together the cabbages, green onions, jicama, and bell peppers. Set them aside.
  3. In a separate bowl whisk together mayonnaise, both mustards, vinegar, dill, sugar, salt, and pepper. Set it aside.
  4. Place the butter crackers to a food processor and process on high until they are like crumbs. Set them aside.
  5. Add the salmon, onion, garlic, egg, lemon juice, capers, mustard, salt, and pepper to a food processor.
  6. Blend on high speed until it becomes slightly chunky but smooth.
  7. Once it is processed, transfer the mixture to a large bowl and fold in the cracker crumbs using a rubber spatula until they are mixed in.
  8. Form the batter into 6 salmon patties and set aside.
  9. Next, 3 to 4 tablespoons of oil to a hot griddle or sauté pan over medium-high heat.
  10. Add the salmon patties and cook for 5 to 6 minutes per side or until golden brown and cooked throughout. Keep Them warm.
  11. Bring back the creamy dill dressing and vegetables and pour the dressing over the vegetable coleslaw and gently mix until combined.
  12. Adjust the seasonings with salt and pepper. There should be plenty of coleslaw leftover to serve as a side alongside the main salmon burger recipe.
  13. Place the salmon burger on the toasted bun with some arugula leaves in-between the bottom and salmon and top off a salmon patty and with the coleslaw.

Notes

  • Make-Ahead: These salmon burgers are meant to be eaten as soon as they are finished cooking.
  • How to Store: Keep the salmon and toppings separate and covered in the refrigerator for up to 4 days. The salmon burgers by themselves will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.
  • How to Reheat: Add the desired number of salmon burgers to a 13×9 casserole dish and cover it with foil or a lid. Bake in the oven at 350° for 8-12 minutes or until warm.
  • I prefer olive oil or healthier high-smoke point oil when frying these salmon burgers.
  • You can also roll the butter crackers in a plastic zip bag using a rolling pin until finely crushed.
  • If you do not have a food processor, the only option would be to mince everything with a chef's knife finely.
  • You can substitute daikon radish for jicama if it is not available.

Nutrition Information

Calories 421kcal (21%) Carbohydrates 29g (10%) Protein 19g (38%) Fat 24g (37%) Saturated Fat 4g (20%) Cholesterol 76mg (25%) Sodium 479mg (20%) Potassium 768mg (22%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 1190IU (24%) Vitamin C 75.9mg (84%) Calcium 93mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 421

% Daily Value*

Calories 421kcal 21%
Carbohydrates 29g 10%
Protein 19g 38%
Fat 24g 37%
Saturated Fat 4g 20%
Cholesterol 76mg 25%
Sodium 479mg 20%
Potassium 768mg 16%
Fiber 8g 32%
Sugar 7g 14%
Vitamin A 1190IU 24%
Vitamin C 75.9mg 84%
Calcium 93mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.