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Salmon burger in a brioche bun layered with yogurt spread and fennel slaw
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Salmon Burgers with Lemon-Caper Spread and Fennel Slaw

Salmon burgers with lemon-caper yogurt spread and crunchy fennel slaw. Hearty, healthy, and freezer-friendly, this salmon burger recipe will become a household favorite. Don't be intimidated by the long ingredient list—A lot of the ingredients are used on repeat.
Course Entree
Cuisine American
Diet Diabetic
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 burgers
Calories 400kcal

Equipment

  • Large rimmed baking sheet
  • Large skillet
  • Mixing bowls

Ingredients

Salmon Burgers

  • 1 lb. skin-on, center-cut salmon
  • Cooking spray
  • 1/2 tsp. kosher salt, divided
  • 1/2 tsp. black pepper, divided
  • 1/3 cup Panko breadcrumbs
  • 2 Tbsp. mayonnaise (I use avocado oil-based mayo)
  • 1 Tbsp. fresh lemon juice
  • 1 large egg, whisked
  • 1 1/2 tsp. Dijon mustard
  • 2 Tbsp. chopped fresh parsley leaves
  • 2 Tbsp. chopped fresh dill
  • 2 Tbsp. olive oil for cooking
  • 4 buns, toasted

Fennel Slaw

  • 2 cups shaved/thinly sliced fennel (from 1 medium fennel bulb) plus 2 Tbsp. chopped fennel fronds (sub fresh dill)
  • 1/2 cup thinly sliced red onion
  • 2 Tbsp. chopped fresh parsley leaves
  • 2 Tbsp. fresh lemon juice
  • 1/2 tsp. granulated sugar
  • 1/4 tsp. each kosher salt and black pepper

Lemon-Caper Yogurt Spread

  • 1/3 cup plain whole-milk Greek yogurt
  • 2 Tbsp. mayonnaise (I use avocado oil-based mayo)
  • 1 tsp. lemon zest, plus 1 Tbsp. fresh lemon juice
  • 1 Tbsp. chopped fresh parsley leaves
  • 1 1/2 tsp. capers, drained and finely chopped
  • 1/8 tsp. each kosher salt and black pepper

Instructions

  • Preheat broiler to HIGH. Pat salmon dry with a paper towel, and place on a foil-lined baking sheet, skin side-down. Lightly coat flesh with cooking spray and season with 1/4 tsp. each of salt and black pepper. Broil on HIGH until medium-rare, about 8 minutes. Set aside until cool enough to handle.
  • Use a fork to flake salmon off skin into small pieces (discard skin); transfer to a large bowl. Add Panko, mayonnaise, lemon juice, egg, Dijon mustard, mayonnaise, parsley, dill, and remaining 1/4 tsp. each of salt and black pepper. Use your hands to stir and mash ingredients together until combined. Form into four uniform patties, and place on a parchment-lined plate or baking sheet. Cover and refrigerate 20 minutes.
  • While the salmon patties chill, prepare Fennel Slaw by combining all slaw ingredients in a large bowl; toss to combine. Set aside.
    In a separate smaller bowl, prepare Lemon-Caper Yogurt Spread by stirring all ingredients together in a small bowl. Set aside.
  • Heat 2 Tbsp. oil in a large skillet over medium-high. Once hot, add salmon patties and reduce heat to medium. Cook 3 to 4 minutes, until golden-brown. Gently flip, and cook another 3 to 4 minutes, until golden and crisp.
  • Spread Lemon-Caper Yogurt Spread on the bottom and top of each bun. Add one salmon patty and top with fennel slaw. Top with other half of bun, and enjoy!

Notes

*Nutrition Facts do NOT include bun.
To Make Ahead: Assemble the salmon patties up to 1 day in advance, and store in an airtight storage container in the refrigerator. You can also prepare the lemon-caper yogurt spread up to 1 day in advance and store it in a separate airtight container in the refrigerator.
To Store: Refrigerate all components separately in airtight storage containers for up to 2 days.
To Reheat: Gently reheat salmon patties in a nonstick skillet on the stovetop over medium-low heat. It's also helpful to add a splash of water into the skillet, then cover it to help the patties steam. Alternatively, you can reheat the salmon patties in the toaster oven on a low heat setting. 
To Freeze: Individually wrap cooked (or uncooked) patties, and freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating or cooking.

Nutrition

Serving: 1burger | Calories: 400kcal | Carbohydrates: 14g | Protein: 26g | Fat: 27g | Saturated Fat: 6g | Sodium: 860mg | Fiber: 3g | Sugar: 12g