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!

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

Ingredients:

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

Directions:

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: