| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 (14-ounce) can Alaskan salmon, drained and flaked
- 2 egg whites, lightly beaten
- 2 lemons, zested and juiced, divided
- Handful parsley leaves, finely chopped
- 3 cloves garlic, finely chopped
- 3/4 cup Italian bread crumbs, 3 generous handfuls
- Salt and pepper
- 4 anchovies, finely chopped, optional
- 2 teaspoons Dijon mustard
- 1 tablespoon Worcestershire sauce, eyeball it
- 2 tablespoons plus 1/4 cup extra-virgin olive oil, divided
- Couple handfuls grated Parmigiano-Reggiano or Romano
- 2 hearts romaine lettuce, shredded
- 1 head radicchio, shredded
Instructions
- To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. Mix together and form 4 large patties or 8 mini patties.
- To a salad bowl add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup extra-virgin olive oil and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.
- Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties.
- Serve salmon patties atop Caesar Slaw.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 496 |
| Total Fat | 30 g |
| Saturated Fat | 6 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 34 g |
| Cholesterol | 92 mg |
| Sodium | 911 mg |
Reviews
I only made the salmon burgers, but they were SO delcious! The lemon really just adds the PERFECT burst of flavor! I added basil instead of parsley (it’s what I had in my kitchen and Bragg Sprinkle 24 Spice Seasoning (organic w/o salt. All in all….soooooo delicious!
Very tasty indeed. Only change was that i added 2 tsp Old Bay seasoning. And i think my ginormous lemon contributed to the fact that these tasted rather lemony. But they were really delicious with just a slice of tomato. Thanks Rachael!
Wow, can’t believe the negative comments about the slaw. Guess you have to be a radicchio fan. It is a distinctive taste. The salad is awesome.
Great flavor for the salmon, but mine turned out a little dry. Maybe I overheated them. Or, maybe I’ll try an egg with yolk rather than two whites next time. Either way, we’ll be repeating this awesome twosome for future meals.
I did not make the salmon burgers though I used the caesar slaw recipe as a side for other types of barbeque. Instead of the lettuce, I bought a ready mix of cabbage slaw with no dressing (green cabbage, carrots, etc) then made the dressing as described. The slaw was DIVINE!! So fresh, crunchy and slightly tangy. I also used a handful of both parmesan and romano (parmesano-reggiano is hard to find). If you would like a delicious light salad/slaw that goes great as a side for almost anything, give this a shot. Don’t use the lettuce! This also tastes great the next day.
My Mom and Grandma always made salmon patties, i grew up with them. I hate lemon vest! but just a small amount of juice is ok with me. And why 2 egg white? I always use 1 whole egg. People who never used canned salmon needs to know to remove the spine bones, no they won’t hurt you but i sure don’t enjoy them. But my dog does, they are so cooked you can mash them. I don’t use bread crumbs, i use crackers. i make my own olive oil crackers. I like finely chopped green onions in mine, celantro or parsley and no cheese. Salmon is healthy cheese isn’t. and 1 whole egg between 6 patties not getting much egg. i always use olive oil or canola to fry in. I didn’t make that salad, i hate bitter lettuce, i grow my own lettuce, the dressing i didn’t try i make mine with balsmic and olive oil, garlic
I didn’t try the salmon burgers, but I tried the Caesar slaw and it was awful! The radicchio was bitter and almost inedible. I had red cabbage, and should have used that instead, because the dressing was good. Unfortunately, I had to put the whole bowl down the garbage disposal because nobody would eat it.
These burgers were the best salmon burgers I ever made, wish I could give them 10 stars, and salmon burgers are one of my favorite things. I did use the juice of just half a lemon, no zest, and had no italian bread crumbs on hand so made my own with italian herbs out of my garden, this is a keeper, thanks, Rach~~~~~
IT was Delicously Delicous!My mouth watered for more!I had 1/2 burgers! Onk onk I was.I id make a slight change to the slaw part though.I used fresh spinach and to the dressing I added 1 tsp. of Olive oil mayo and a 1/2 tsp. of red wine vinager.It was a great meal.Thank you for sharing.
I made this last summer for my family. I wanted something quick, easy and good. I had seen Rachel cook this together, I love watching her shows. My kids can not stop asking me to make this again, you know it’s good when your kids keep wanting it. Good 1 Rachel.
I guess I’m not that much of a salmon fan. The recipe was filling, and somewhat tasty — but I felt the salmon burgers were too lemon-flavored, and a tad mushy and too uniform, as was pointed out. The slaw salad was quite delish though, and that’s a neat dressing to use with the slaw. (Anchovies though? Hmm — Maybe I just will never understand… but still tasty). If I had to do over again, I would have added the small minced white onion, as pointed out, and something else to give the cakes a little crunch. Then again, I hate salmon — so what was I thinking?