canned salmon burgers (no breadcrumbs)

A canned salmon burger with slaw on a white plate.

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canned salmon burgers (no breadcrumbs)

Crispy canned salmon burgers with 28g of protein per serving - no breadcrumbs, just almond flour and Greek yogurt. Served with a creamy herb slaw using the same sauce.

Prep Time15

Cook Time8

Total Time25

Servings:

Calories: 236kcal

Author: Mika Kinney

Ingredients

for the burgers

2 cans 6 oz each pink salmon drained and dried as best you can
1 large egg
¼ cup almond flour
4 tablespoons plain Greek yogurt unsweetened
4 teaspoons Dijon mustard
2 teaspoons lemon juice
2 teaspoons onion powder
2 teaspoons garlic powder
⅛ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon oil or butter for frying

for the herb slaw

splash of milk to thin
1 bag about 12 oz coleslaw mix about 12 oz coleslaw mix
½ cup mixed fresh herbs roughly chopped (dill, parsley, and/or chives)
salt and pepper to taste

Instructions

Add the drained, 2 cans 6 oz each pink salmon to a large bowl. Break up any large pieces. Heat your skillet to medium heat with a bit of oil, or the grill.
Add the 1 large egg, ¼ cup almond flour to the salmon in a large bowl.
In a small bowl combine 4 tablespoons plain Greek yogurt, 4 teaspoons Dijon mustard, 2 teaspoons lemon juice, 2 teaspoons onion powder, 2 teaspoons garlic powder, ⅛ teaspoon cayenne pepper, ½ teaspoon salt, and ½ teaspoon black pepper. Add half to your salmon mixture and reserve the rest for the slaw.
Stir until combined and you can form patties with a spoon.
Form into 4 even patties, about ¾ inch thick. I like to just use an ice cream scoop to place it on the hot skillet and then use the back to press down the top and carefully use a spoon to shape the outside.
Optional is to place them on a plate and refrigerate for 10 minutes.
When the skillet is hot, add the salmon patties.
Make the slaw: stir the remaining yogurt mixture with a splash of milk until it reaches a dressing consistency. Toss with the 1 bag about 12 oz coleslaw mix and fresh ½ cup mixed fresh herbs and additional salt and pepper as desired. Set aside.
Cook 3-4 minutes per side without moving them, until deeply golden on the outside and set in the center.
Serve over or alongside the herb slaw with your favorite buns. We love brioche!

Video

Notes

Drain and press the salmon thoroughly - excess liquid causes the patties to fall apart.

Dress the slaw right before serving to prevent it from getting watery.

Storage: Cooked patties keep in the fridge for up to 3 days. Reheat in a skillet or air fryer to revive the crust. Store the slaw separately.

Make ahead: Form the raw patties up to 24 hours in advance. Keep refrigerated, covered.

Almond flour swap: You can use oat flour, panko, or cornmeal.

Freezing: Freeze cooked patties in a single layer, then transfer to a bag for up to 3 months. Thaw overnight in the fridge and reheat in a skillet. You can also freeze raw uncooked patties the same way - cook from thawed.

Alternate cooking methods: Air fryer at 400F for 8-10 minutes, flipping halfway. Baked at 400F on a parchment-lined sheet for 12-15 minutes, flipping once.

Nutrition does not include the bun.

Nutrition