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Delicious Salmon Burgers With Rémoulade and Fennel Slaw Recipe

Delicious Salmon Burgers With Rémoulade and Fennel Slaw

There’s something special about a homemade burger, especially when it’s packed with fresh flavors like these salmon burgers. This recipe is not only easy to whip up but also a delightful twist on your usual burger night.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon Burgers
  • 1 lb fresh salmon fillets skin removed
  • 1/4 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 2 pieces green onions finely chopped
For the Rémoulade
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp capers chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
For the Fennel Slaw
  • 1 small bulb fennel thinly sliced
  • 1 cup green cabbage shredded
  • 1 piece carrot grated
  • 2 tbsp olive oil for dressing
  • 1 tbsp apple cider vinegar for a tangy kick

Equipment

  • Food Processor
  • Large Bowl
  • Skillet

Method
 

  1. Step 1: In a food processor, pulse the salmon fillets until coarsely chopped. In a bowl, combine the chopped salmon, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, green onions, salt, and pepper. Mix until well combined. Form the mixture into patties and refrigerate for at least 30 minutes.
  2. Step 2: In a small bowl, mix together the mayonnaise, Dijon mustard, chopped capers, lemon juice, Worcestershire sauce, salt, and pepper for the rémoulade. Set aside.
  3. Step 3: In a large bowl, combine the sliced fennel, shredded cabbage, and grated carrot. Drizzle with olive oil and apple cider vinegar, then season with salt and pepper. Toss to combine.
  4. Step 4: Heat olive oil in a skillet over medium heat. Cook the salmon patties for 4-5 minutes on each side, or until golden and cooked through.
  5. Step 5: Serve the salmon burgers on buns topped with the rémoulade and fennel slaw.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days. You can also freeze the uncooked patties for up to 3 months. Just thaw them overnight in the fridge before cooking.