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.
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!
*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.