Fresh Salmon Burgers with Sriracha Slaw: Your New Summer Favorite

Too hot to turn on the oven? This salmon burgers with slaw recipe is for you.

Summer evenings call for something light, fresh, and incredibly satisfying. You deserve a meal that feels like a treat without the heavy cleanup. These burgers deliver restaurant-quality flavor in just 30 minutes.

Why This Recipe Is a Winner

You will love how simple and clean these flavors are. Using fresh salmon makes every bite tender and buttery. It is a healthy reset that still feels indulgent on a toasted bun.

This dish is perfect for a breezy summer weeknight dinner. The spicy slaw adds a refreshing crunch that balances the rich fish. It is impressive enough for guests but easy enough for a Tuesday.

Simple Cooking Method

Making your own patties is easier than you think. You just need a sharp knife and a few pantry staples. Even if you are a beginner, you can master this pan-searing technique quickly.

The secret is hand-chopping the fish for the best texture. This creates a burger that stays juicy and holds together beautifully. You will feel like a pro in your own kitchen today.

Ingredients You’ll Need

These salmon burgers with slaw rely on fresh produce and simple seasonings.

• 1 lb skinless fresh salmon fillet, finely chopped
• 1/2 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh dill, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 2 cups shredded cabbage mix
• 1/4 cup mayonnaise
• 1 tablespoon Sriracha sauce
• 1 tablespoon lime juice
• 1 teaspoon honey
• 4 brioche buns, toasted

Step-by-Step Directions

1. Whisk mayonnaise, Sriracha, lime juice, and honey in a bowl.
2. Fold in the cabbage and refrigerate the slaw until you are ready.
3. Finely chop the salmon into tiny 1/4-inch pieces with a sharp knife.
4. Mix salmon, panko, egg, mustard, dill, salt, and pepper in a bowl.
5. Form the mixture into four equal patties about 1 inch thick.
6. Heat olive oil in a non-stick skillet over medium-high heat.
7. Sear patties for 3 to 4 minutes per side until golden brown.
8. Place patties on toasted buns and top with plenty of spicy slaw.

Best Ways to Enjoy It

Serve these burgers warm while the buns are still perfectly toasted and crisp. They pair beautifully with a side of sweet potato fries or corn. Add a lime wedge on the side for an extra bright finish.

For a romantic date night, serve with a chilled glass of white wine. Set the table outside and enjoy the golden hour glow. This meal makes any evening feel like a special occasion.

Storage & Reheating

These burgers are best enjoyed fresh from the pan. You can store leftover patties in the fridge for two days. Keep the slaw in a separate container to maintain its crunch. Reheat the patties gently in a skillet over low heat.

Tips for Best Results

• Don’t skip the fresh dill for that signature bright flavor.
• Avoid over-mixing the salmon or the patties may become tough.
• Use a very sharp knife to make chopping the fish much easier.
• Make the slaw first so the flavors have time to meld.
• For a summer BBQ, you can cook these on a cast-iron griddle.
• Ensure your pan is hot before adding the oil and patties.
• Press a small indent in the center to help them cook evenly.

Easy Flavor Ideas

• Swap the Sriracha for extra honey for a kid-friendly version.
• Use gluten-free panko crumbs to keep this meal gluten-conscious.
• Add sliced avocado on top for a creamy, cooling finish.
• In winter, serve the patty over a warm bed of quinoa.

Quick Answers

Can I use canned salmon instead?

Fresh salmon provides a much better texture and flavor for this recipe. Canned salmon will work in a pinch but may be drier. Fresh is always best for these burgers.

How do I know when they are done?

The exterior should be a beautiful golden brown color. The internal temperature should reach 145°F for perfectly cooked seafood. They will feel firm to the touch when ready.

Can I make the patties ahead of time?

Yes, you can form the patties a few hours early. Keep them covered in the fridge until you are ready to sear. This makes entertaining guests much easier and stress-free.

I hope these fresh salmon burgers bring a little sunshine to your dinner table. They are truly a summer staple in my home. Happy cooking!

— Clara

Salmon Burgers with Sriracha Slaw

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 485

Ingredients Method

Ingredients

  

• 1 lb skinless fresh salmon fillet, finely chopped
• 1/2 cup panko breadcrumbs
• 1 large egg , lightly beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh dill, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 2 cups shredded cabbage mix
• 1/4 cup mayonnais e
• 1 tablespoon Sriracha sauce
• 1 tablespoon lime juice
• 1 teaspoon hone y
• 4 brioche buns , toasted

Method

 

1. Prepare the slaw by whisking mayonnaise, Sriracha, lime juice, and honey in a bowl; fold in the cabbage until coated and refrigerate.
2. Using a sharp chef's knife, finely chop the salmon into 1/4-inch pieces.
3. In a large mixing bowl, combine the chopped salmon, panko, egg, mustard, dill, salt, and pepper; mix by hand until just incorporated.
4. Form the salmon mixture into four equal patties, approximately 4 inches in diameter and 1 inch thick.
5. Heat olive oil in a non-stick skillet over medium-high heat.
6. Sear the patties for 3 to 4 minutes per side until the exterior is golden brown and the internal temperature reaches 145°F (63°C).
7. Place each patty on a toasted bun base, top with a generous portion of Sriracha slaw, and cover with the bun top.