Blog: Salmon Burger

Salmon Burgers with Cabbage Slaw

Indulge in the perfect blend of flavors with our delectable Salmon Burger and Cabbage Slaw recipe. Succulent salmon patties, seasoned to perfection, are seared to a golden crispiness, ensuring a burst of ocean-fresh taste in every bite. Topped with a zesty cabbage slaw featuring a harmonious mix of crunchy green and purple cabbage, carrots, and a tangy dressing, this dish offers a delightful combination of textures and tastes. The savory, flaky salmon patties complement the vibrant and refreshing slaw, creating a balanced and wholesome meal that’s as satisfying as it is nutritious. Elevate your burger experience with this unique twist that’s sure to become a family favorite!

Print Recipe

Prep Time: 20 minutes            Cook Time: 6-10 minutes          Yield: 4 servings       


For the salmon burgers

  • 1 Cup mixed fresh herbs (I used 1/3 Cup parsley, 1/3 cup chives and 1/3 cup coriander)
  • 16 oz raw salmon (can also used canned skinless and boneless salmon)
  • 2 eggs
  • ½ cup whole wheat breadcrumbs
  • 1/4 tsp salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1/2 tsp cumin, ground
  • Squeeze of lemon juice and zest of 1 lemon
  • 1 tsp olive oil
  • Chopped chives and 4 lemon wedges, for garnish

For the cabbage slaw

  • 1 cup plain low fat yogurt
  • 1 tbsp white wine vinegar
  • ¼ tsp salt
  • 1 tsp honey
  • ½ tsp garlic powder
  • 1 cup spring onions, roughly chopped
  • 1 tsp olive oil
  • 2 tbsp mint, chopped
  • ¼ green cabbage, large or 1 mini green cabbage finely shredded
  • ¼ purple cabbage or 1 mini purple baby cabbage finely shredded
  • 2 handfuls of arugula


For the salmon burgers

  1. Chop fresh herbs 
  2. Flake the salmon in a medium bowl and add all the salmon ingredients together, mix well.
  3. Form mixture into 4 medium patties.
  4. Heat 1 tsp olive oil in non-stick skillet pan and cook the patties for 3-4 minutes on each side until golden brown and crispy.

For the cabbage slaw

  1. In a small bowl, mix together the yogurt, vinegar, salt, honey, garlic powder, spring onion, olive oil and chopped mint together.
  2. In a large bowl, mix together the cabbage and yogurt dressing, taste and adjust.
  3. Serve the cabbage on the base of the plate, topped with rocket and a salmon patty. Garnish with a little yoghurt, chopped chives and a lemon wedge

Tips and Tricks:

  • Use coconut yoghurt if you are unable to tolerate dairy based yoghurt
  • To make gluten free, remove bread crumbs and add in 3 Tbsp gluten free flour mix

Nutrition Facts:

Call Us Today: 919-990-1130

Get in Touch

Contact Anne Till Nutrition Group for More Information Today

Contact Anne Till Nutrition Group