Salmon Burger Recipe with Cucumber Radish Slaw

This simple salmon burger recipe is nutritious, quick and easy to make and, most importantly, really tasty! These burgers take minutes to prepare and make a delicious weeknight family meal. Enjoy with a  refreshing cucumber and radish slaw. 

These succulent salmon burgers are a delicious way of preparing salmon. They are super quick and easy to prepare and you can serve them with lots of different toppings (see serving suggestions below) so they are never boring.  They take less time to prepare than cooking salmon in the oven and make a perfect healthy meal idea the whole family will love.  

Salmon burger recipe ingredients

The list of ingredients is very brief. In addition to the skinless and boneless salmon I used chives for freshness, mustard for sharpness, panko breadcrumbs to absorb excess moisture, and simple seasoning. 

I served these healthy salmon burgers with a simple cucumber and radish slaw made with fresh dill, lemon juice, oil and seasoning. 

Can I use frozen salmon

Yes, you can!  I used fresh salmon filet as it's quick and easy to prepare but frozen is fine to use, too.  I recommend thawing it slowly overnight in a strainer to get rid of excess moisture. Once completely thawed wrap it in paper towel and give a little squeeze then pat it dry. 

Can I use fine breadcrumbs instead of panko

The breadcrumbs play an important role in binding the ingredients together, absorbing excess moisture and creating soft, succulent burgers.  Panko breadcrumbs are simply more effective at this than fine breadcrumbs so I recommend panko. You can, however, use fine breadcrumbs for coating the burgers.

Panko breadcrumbs can be a little pricey but they are easy to make at home.  Here are my easy tips for making your own breadcrumbs.

Step-by-step recipe instructions

1.Place the chopped salmon in a food processor and pulse a few times until crumbly (not completely pureed).

2. Combine with the breadcrumbs, mustard, chives, salt and pepper.  

3. Stir until all the ingredients have been thoroughly incorporated.

4. Form 4 burgers (approx. 2 cm thick) and coat the top and bottom of each burger in breadcrumbs. Set aside.

5. To make the slaw spiralize or coarsely grate the cucumber and radishes. Combine with 1.5 teaspoon of lemon juice and oil each, chopped dill, season to taste and stir. Set aside.

6. In a large non-stick pan heat up 2 tablespoons of oil and fry the burgers over a low/medium heat for 3-4 minutes on each side until golden and crispy. 

7. Serve in your favourite burger bun topped with a generous helping of the slaw.  I also combined 3 tablespoons of low fat mayo and yogurt each and added a dollop of that to each burger, but this is optional.

Serving suggestions

I love to serve these salmon burgers with my quick and easy cucumber and radish slaw but you could also enjoy them with fresh or pickled cucumbers, slices of tomato, avocado, or a dollop of yogurt/low fat mayonnaise with dill/onions.  They are delicious with cucumber salad as well as healthy ranch dressing.  Or you could simply serve them with a drizzle of lemon juice and crispy lettuce.

Use your favourite burger buns.

If you are looking for salad ideas to go with this healthy salmon burger recipe try crispy coleslaw or pickled red cabbage slaw. 

Substitutions

• Chives. These can be substituted with finely chopped green onions, fresh parsley or dill (use 1 tablespoon of the dill and omit it in the slaw).
• White pepper. I love using white pepper in fish recipes but black or cayenne pepper would work well too.

Can I barbecue these burgers

I don't recommend it.  They are quite soft and can be tricky to successfully cook on a barbecue.  It's easier to coat them in breadcrumbs and shallow fry so they are perfectly crispy on the outside and succulent on the inside.

Top tips and FAQs

• Do not overprocess the salmon.  It should be crumbly rather than smooth. If it's pureed until smooth it may become oily.
• Make ahead: You can prepare the burgers (without frying them) for up to 4 hours in advance.  I don't recommend preparing them too far in advance in order for the chives to retain their freshness. Keep refrigerated.
• Shallow fry the burgers over a low/medium heat for about 3-4 minutes on each side until golden and crispy. It is important not to overcook the burgers as they might end up being a little dry.
• Make the slaw just before frying the burgers so it doesn't become soggy.  I prefer spiralising the ingredients as this creates more volume but you can coarsely grate the cucumber and radishes if you like.
• Best served immediately. 
• You can freeze uncooked burgers but only if you used fresh, not previously frozen, salmon.  Place the burgers in a plastic container and separate each with a piece of parchment paper so they don't stick to one another.  Freeze for up to 3 months. Defrost the burgers before frying.

You might also like

• Sweet Potato Salmon Fish Cakes with Herbs
• Easy Fish Cakes without Potatoes
• Crispy Baked Salmon Fish Fingers
• Healthy Fish Cakes with Potato & Chives
• Spicy Healthy Chicken Burgers

Keep in touch!

If you make these healthy salmon burgers I'd love to know how they turned out for you.  Let me know in the comments below, thanks!

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Salmon Burger Recipe with Cucumber Radish Slaw

This simple salmon burger recipe is nutritious, quick and easy to make and, most importantly, really tasty! These burgers take minutes to prepare and make a delicious weeknight family meal.

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Course: Dinner, Lunch

Cuisine: fish

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Servings: 4 burgers

Calories: 288kcal

Author: Monika Dabrowski

Equipment

• ▢
  Food processor
• ▢
  Large non-stick pan

Ingredients

• ▢ 1 pound (450 g) salmon filet skinless, boneless, chopped into chunks
• ▢ 4 tablespoons fresh chives finely chopped
• ▢ 6 tablespoons panko breadcrumbs plus 2-3 more for coating
• ▢ 1 teaspoon Dijon mustard
• ▢ ½ teaspoon fine sea salt
• ▢ ½ teaspoon ground white pepper
• ▢ 2 tablespoons olive oil

For the slaw

• ▢ ½ English cucumber unpeeled
• ▢ 8 radishes 8.82oz
• ▢ 2 teaspoons fresh dill finely chopped
• ▢ 1½ teaspoons lemon juice
• ▢ 1½ teaspoons olive/vegetable oil
• ▢ Fine sea salt and pepper to taste

Instructions

• Place the chopped salmon in a food processor and pulse a few times until crumbly (not completely pureed).
• Combine with the breadcrumbs, mustard, chives, salt and pepper and stir until all the ingredients have been thoroughly incorporated.
• Form 4 burgers (approx. 2 cm thick) and coat the top and bottom of each burger in breadcrumbs. Set aside.
• To make the slaw spiralize or coarsely grate the cucumber and radishes. Combine with 1.5 teaspoon of lemon juice and oil each, chopped dill, season to taste and stir. Set aside.
• In a large non-stick pan heat up 2 tablespoons of oil and fry the burgers over a low/medium heat for 3-4 minutes on each side until golden and crispy. 
• Serve in your favourite burger bun topped with a generous helping of the slaw.  I also combined 3 tablespoons of low fat mayo and yogurt each and added a dollop of that to each burger, but this is optional.

Notes

• Do not overprocess the salmon.  It should be crumbly rather than smooth. If it's pureed until smooth it may become oily.
• Make ahead: You can prepare the burgers (without frying them) for up to 4 hours in advance.  I don't recommend preparing them too far in advance in order for the chives to retain their freshness. Keep refrigerated.
• Shallow fry the burgers over a low/medium heat for about 3-4 minutes on each side until golden and crispy. It is important not to overcook the burgers as they might end up being a little dry.
• Make the slaw just before frying the burgers so it doesn't become soggy.  I prefer spiralising the ingredients as this creates more volume but you can coarsely grate the cucumber and radishes if you like. See more serving suggestions in post.
• Best served immediately. 
• You can freeze uncooked burgers but only if you used fresh, not previously frozen, salmon.  Place the burgers in a plastic container and separate each with a piece of parchment paper so they don't stick to one another.  Freeze for up to 3 months. Defrost the burgers before frying.

Nutrition

Serving: 1serving | Calories: 288kcal | Carbohydrates: 13g | Protein: 25g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 468mg | Potassium: 663mg | Fiber: 1g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg

*Nutritional information is automatically generated and should be considered as an estimate.

**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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