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Fish, Americas

Salmon burgers with coleslaw

Salmon burgers with coleslaw serve 4 people, take 40 minutes, and are easy to make for about €4.20 per person. The salmon is chopped by hand into small cubes instead of being ground in a food processor, which keeps the patties juicy and holds them together while cooking. A lemony yogurt sauce and crunchy coleslaw add the freshness that balances the pan seared salmon.

Tonight we're switching up the classic burger with hand chopped salmon patties, brioche buns, and a lemony sauce.

Salmon burgers with coleslaw
Total time
40 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Forget the classic beef patty, here salmon takes the starring role. Hand chopped into small cubes, it stays juicy and holds its shape once seared in the pan, nothing like a mushy texture. Breadcrumbs and egg bind everything just enough, while dill and mustard wake up the fish without overpowering it.

This is a burger that shakes up a weeknight dinner, quick enough for no fuss cooking, and fresh enough for warm weather thanks to the crunchy coleslaw and lemon sauce. Kids love the burger format, adults appreciate that it feels lighter than a classic beef burger. Mon Chou likes to serve this in spring or summer, when you want something simple and colorful.

The ingredients

4 people

Fish counter

  • Skinless salmon fillets 600 g

Dairy

  • Egg 1
  • Greek yogurt 100 g

Pantry

  • Breadcrumbsoften in the pantry 40 g
  • Mustardoften in the pantry 1 tsp
  • Mayonnaiseoften in the pantry 2 tbsp
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Dill 3 sprigs
  • Lemon 1
  • White cabbage 250 g
  • Carrots 2

Bakery

  • Brioche burger buns 4

Allergens Gluten, Eggs, Fish, Lactose, Mustard

The step by step recipe

  1. Chop the salmon by hand, mix it with the egg, breadcrumbs, dill, mustard, salt, and pepper.

    Keep the texture in small cubes, it's what gives the burger its structure.

  2. Shape into four patties and chill them in the refrigerator. 15 min

    The cold firms up the flesh, so the patties won't fall apart while cooking.

  3. Make the sauce with the yogurt, lemon zest and juice, and a pinch of salt.

    Grate the zest before squeezing the lemon, it's easier that way.

  4. Grate the cabbage and carrots, season with mayonnaise, salt, and pepper for the coleslaw. 5 min

    Let it rest a few minutes, it becomes more tender.

  5. Brown the patties in oil, four minutes on each side, then build the burgers with the sauce and coleslaw. 9 min

    Toast the buns for a minute in the pan so they don't get soggy.

Our tips to get it right

  • Drain the salmon well before chopping if it released any water, otherwise the patties will be too wet to hold together while cooking.
  • Press the patties firmly as you shape them, this keeps them from cracking when you flip them in the pan.
  • Go easy on the salt in the salmon mixture, the lemon sauce and coleslaw already bring their own seasoning.

The variations

  • Swap the salmon for cod or trout, the cooking time stays the same.
  • For a vegetarian version, replace the salmon with mashed chickpea patties using the same herbs and spices.
  • To save time, shape the patties without chilling them first, they will just be a bit more delicate to cook.

What to serve it with

  • Oven baked sweet potato fries
  • Plain crispy potato chips
  • Cold fresh lemonade

Storage

Raw patties keep for 1 day in the refrigerator in a sealed container. Once cooked, they keep for 2 days in the refrigerator and reheat well in a skillet over low heat. The coleslaw is best eaten the same day, it loses its crunch over time.

Questions about this dish

Can I grind the salmon in a food processor instead of chopping it by hand?

Yes, but the texture turns mushier and the patties hold together less well while cooking. Hand chopping into small cubes keeps the salmon juicy and gives the patties better structure.

Can I prepare the salmon patties ahead of time?

Yes, you can shape them the day before and keep them in the refrigerator in a sealed container. Take them out 10 minutes before cooking so the center isn't too cold.

Can I skip the mustard if I don't like its flavor?

You can leave it out or replace it with half a teaspoon of mild horseradish. The flavor will be a bit milder but the patty will hold together the same way.

Do salmon burgers freeze well?

Yes, you can freeze the shaped raw patties flat, separated by parchment paper. Thaw them in the refrigerator before cooking them in a skillet.

How long does it take to make salmon burgers with coleslaw?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in salmon burgers with coleslaw?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does salmon burgers with coleslaw cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, fish, lactose, mustard. Always check the labels of the products you buy.

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