Salmon Burgers with Cabbage Slaw and Remoulade

Salmon Burgers with Cabbage Slaw and Remoulade

Salmon Burgers are the perfect combination of protein, vegetables, and carbs. Whether it is wild or farmed salmon, they are an excellent way to add fish to your regular meals. These tasty patties only take 30 minutes to make and can be kept in the refrigerator for up to three days. They can also be grilled or fried. This recipe is great for lunches and snacks for any meal. If you'd like to try this delicious dish but aren't sure how to do it, here's how you can do it!

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Course: Bread, Breakfast

Cuisine: French, INTERNATIONAL

Keyword: burger, cabbage, remoulade, salmon

CookingStyle: Frying, Grilling

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 249kcal

Author: Gobble The Cook

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Equipment

Ingredients

For the salmon patties:

1 1/2 lbs boneless skinless salmon, very finely chopped by hand
2 tbsp parsley minced fresh
2 tbsp chives minced
1/4 ground coriander
1 inch ginger piece fresh peeled, grated
kosher salt and black pepper to taste

For the remoulade:

1/2 cup mayonnaise plus 2 tbsp
1-2 pickles minced
1 tbsp capers minced
1 tsp flat leaf parsley minced
1 tsp chives minced
2 tsp lemon juice fresh
1 tsp Dijon mustard

For the cabbage slaw:

1/4 head white cabbage shredded
1/4 cup apple cider vinegar
2 tbsp water
1 tsp kosher salt
1 tbsp honey or sugar
1/4 tsp coriander seeds

Instructions

For the Salmon Patties: In a medium bowl, combine salmon, herbs, coriander, and ginger. Stir well, then season with salt and pepper. Keep in refrigerator.
For the Rémoulade: In a small bowl, combine the mayonnaise, capers, pickles, herbs, lemon juice, and Dijon mustard. Season with salt and pepper. Place in refrigerator.
For the Slaw: In a medium bowl, combine water, vinegar, salt, sugar or honey, and coriander seeds. Add shredded cabbage and mix well. Keep in the fridge for a minimum of 1 hour.
For Cooking and Serving: Spread panko bread crumbs in a shallow bowl, and prepare a piece of parchment paper on a baking sheet. Divide salmon mixture into 4 even portions and, working one at a time, roll each into a ball, then flatten into a 1-inch thick patty, using your hands to smooth out any cracked edges.
Place each patty in the bowl of bread crumbs, use your hands to sprinkle more bread crumbs on top, then press down gently to make bread crumbs adhere to the bottom side. Flip patty and press gently once more, then transfer to the parchment-lined baking sheet. Repeat with remaining salmon. Make sure entire patty is coated.
Add oil to a large skillet and heat over medium-high heat until shimmering. Carefully lower salmon patties into the oil and cook, turning once or twice, until lightly browned on both sides and medium-rare within (about 115 to 120°F on an instant-read thermometer), about 10 minutes; adjust heat as necessary to keep things sizzling without scorching the bread crumbs.
Transfer patties to a paper towel-lined tray and sprinkle lightly with kosher salt. Smear an even layer of rémoulade on the top and bottom halves of each bun. Set a salmon patty on top of each bottom bun. Season slaw with salt and pepper, then mound some on top of each patty. Close sandwiches and serve right away.

Video

Notes

You can also use canned salmon or defrosted, skinned fillets. Then, mix the salmon and mayo. The mayo will help the salmon burger hold its shape and will reduce the risk of it sticking to the pan. In addition to the egg, the panko breadcrumbs will absorb any extra liquid. These burgers are a healthier option for those who don't want to eat meat.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.