Yummy Salmon Burgers with Slaw Recipe

These salmon burgers are THE YUMMIEST! and made with just five ingredients. The best for a quick + easy high protein lunch or dinner. This recipe is...

By Alex

• Aug 03, 2026 • 0 Comments •

4.9

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

These salmon burgers are THE YUMMIEST! and made with just five ingredients. The best for a quick + easy high protein lunch or dinner.

This recipe is an easy weeknight fan-favorite and was originally published in 2020!

These salmon burgers. They are just so extremely good.

We’re talking crispy outsides, flaky insides, and a perfect golden color, not to mention lots of nutrition, THANK YOU SALMON.

They are also easy to make and require (usually) minimal, if not zero, grocery shopping, assuming you keep a decently stocked pantry. I love, love, love these crispy pan-fried little guys.

And as if the salmon burgers weren’t good enough already to eat on their own (which, um, they are), I need you to make this slaw to serve your salmon burgers in/on/around. It is nothing fancy – just a shredded cabbage, yogurt, herbs, garlic, and vinegar situation, but paired with the salmon burgers? The crispy-salty-tangy combo is an ON-POINT combo.

Check Out Our Video For How To Make Salmon Burgers:

Ingredients For These Salmon Burgers

This recipe is a pantry staple dream! Here’s what you’ll need:

Salmon (canned, or pre-cooked)
Eggs
Breadcrumbs
Spices
Lemon juice
Olive oil
Salt
Herbs

I really love to have these salmon burgers with a little fresh dill for the herbs for a big flavor punch. BUT you can also use 1) freeze-dried dill, which I keep in my spice collection year-round, and 2) any other fresh herb! I made a version of these with parsley and cilantro when I didn’t have any dill, and mwah. They were still totally delicious.

Dill would still be my first choice, but as with all my favorite recipes, you can play with that a little bit.

What Kind Of Salmon Is Best?

And now for the big question. Do you use canned salmon? Subtext: is it gross?

Answer: Yes, I use canned salmon, and NO, it most certainly is not gross in these salmon burgers if you are buying the right stuff.

Fresh salmon that you’ve already cooked would also work if canned salmon is too weird for you (see our how-to guide to cooking salmon). But I’d like to take a moment to assure you that it is very possible to find non-gross canned salmon if you do a little searching and are willing to spend a little extra for higher quality. I really like Wild Planet canned salmon. It is caught in Alaska, and Wild Planet prioritizes sustainability and conservation of marine ecosystems with all their products. Not sponsored, just a superfan. You can also buy it here on Amazon (affiliate link). And because it’s canned, you can just keep it in your pantry and have it at the ready whenever you need a little salmon burger happiness.

God bless pantry meals.

How You’ll Make These Salmon Burgers Happen

What I love about this recipe is that it’s not just pantry-friendly, but also omg-it’s-5pm-and-I-need-dinner-now friendly. Here’s what you’re going to do.

Mix all your salmon burger ingredients in a bowl and form them into patties (this should make 3-4!).
Sear the salmon patties in a hot skillet with oil until brown and crispy on each side.
Toss your slaw ingredients together in a bowl.
Serve your delicious salmon burgers on top of a bed of crunchy slaw!

Ta da! You’re done.

What Else To Serve with These Salmon Burgers

As made abundantly clear, I love these on top of this slaw for a fresh little high-protein lunch situation, but as always, you have options!

Make the slaw part even easier and grab your favorite salad kit from the store! (See: these Spicy Salmon Burgers too)
Plop these on a bun to make it a true burger (maybe even topped with the slaw!? or just some yogurt, avocado, mayo, tomato, whatever)
Serve it as a main protein alongside some potatoes or rice, veggies, or a simple salad

Salmon Burgers: Frequently Asked Questions

Can I use fresh salmon instead of canned?

Absolutely! But this recipe is meant to be made with cooked salmon. Just just be sure to cook and flake your salmon before mixing it all up. Don’t know how to cook salmon? We’ve got you covered!

Can I freeze these burgers?

Yup! I would probably mix and form them into patties, and then freeze. When ready to cook, you should be able to just put them right from frozen into a pan! Just let them cook a little longer so they’re hot all the way through.

How long do these burgers keep?

These will keep for about 3 days in the fridge, and 3 months in the freezer.

How do you know when the burgers are done?

Since the only raw ingredient we’re working with is egg (thank you, cooked salmon!), you should make sure these are cooked to at least 160 degrees in the middle.

How can I make these burgers gluten-free?

Easy! Swap in the breadcrumbs for GF breadcrumbs or almond flour.

How can I make these burgers dairy-free?

Just switch out the slaw dressing and you’ll be golden! Highly recommend this 5 Minute Sunshine Sauce.

Can I grill these burgers?

Sure thing! Just make sure your grill grates are nice and hot and well-oiled.

Description

These salmon burgers are THE YUMMIEST! and made with just five ingredients. The best for a quick + easy high protein lunch or dinner.

Salmon Burgers

Cabbage Slaw:

For the salmon: Flake the salmon apart. Mix all burger ingredients together and form into 3 large or 4 medium patties. Heat olive oil over medium heat, ideally in a nonstick skillet. Fry the burgers for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate and sprinkle with salt.
For the slaw: Mix all slaw ingredients together. Taste and adjust.
Serve: Serve up those hot salmon burgers on a bed of creamy slaw. I top mine with a dollop of extra yogurt and a swizzle of oil and more herbs. Can’t stop me.

Notes

Breadcrumbs are important here. Panko gives a really nice texture whereas whole wheat breadcrumbs would be a good choice if you want to skip the refined grains. If you use a seasoned breadcrumb mix, reduce the amount of salt in the burgers by about 1/2.

For the salmon, you could use leftover steamed, poached, grilled, baked, whatever kinda salmon. If you don’t have any cooked salmon handy, use canned salmon! That’s what I usually do. I would recommend looking for a brand of canned salmon that is caught in the US. I really, really like Wild Planet for quality canned salmon. You can read more about their sourcing/fishing methods here.

If you happen to have a jar of Sunshine Sauce in your fridge, use that to make the slaw! Just mix cabbage with yogurt, add some Sunshine Sauce, and polish it off with a little dill. Super yummy.

The burgers will keep pretty well in the fridge (~3 days) or freezer (~3 months). When you’re ready to eat, pop them in a nonstick skillet to reheat because it will retain crispiness! The slaw, however, is best eaten right away. It probably has one day max in the fridge once it’s been mixed up.

Gluten Free: We tried three different GF options – almond flour, crushed Chex cereal, and GF oats. All three turned out to be great substitutes, but we liked the smooth texture and flavor of the almond flour version the best. Almond meal would work just as well too.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Fry
Cuisine: American

Keywords: salmon burgers, seafood burger, dill recipe, seafood recipe, canned salmon

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Tomato Avocado Salad with Edamame

I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!

PIN Tomato Avocado Salad with Edamame to try it later!

This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!

I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!

If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Edamame?

Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.

Is Edamame high in carbs?

Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.

How to store avocado so it stays good longer:

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

How to Make Tomato Avocado Salad with Edamame:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
Cut tomatoes in half so you have 2 cups of tomatoes.
Slice green onions, more or less to taste.
For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
Then mix in avocado.
Serve salad right away.
This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.

Make it a Low-Carb Meal:

I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.

More Salads with Avocados

If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.

Ingredients

2 small avocados
1 T fresh lime juice
2 cups cherry tomatoes
12 oz. frozen shelled edamame (see notes)
1/2 cup sliced green onion

Cumin-Lime Vinaigrette

4 T fresh lime juice
1/2 tsp. ground cumin
1 tsp. Spike Seasoning
1/2 tsp. Vege-Sal (or salt)
3 T extra-virgin olive oil (more or less to taste)

Instructions

Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
Slice about 1/2 cup of green onion, more or less to taste
Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
Mix together tomato and edamame and toss with the desired amount of dressing
Then gently mix in the chopped pieces of avocado
Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.

Notes

Twelve ounces of frozen shelled edamame is about 2 cups.

Recipe created by Kalyn.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.

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