These Salmon Burgers with Canned Salmon are layered with creamy coleslaw, zesty lemon-dill aioli, silky cream cheese, crisp cucumbers, smooth avocados and tangy pickled onions. Set on a lightly toasted bun with a garlic and herb-infused salmon patty, each bite is bright, balanced and full of flavor. Perfect for an easy weeknight dinner or a fresh twist on burger night.
Why I Love This
- Zesty Tang: This Salmon Burger is so bright and flavorful! Every bite is tangy, zesty yet grounded with the smooth cream cheese and garlic-herb patty.
- Accessible: Salmon can seem a bit like a luxury or high maintenance - but not with these burgers. They use simple ingredients with simple instructions.
- Barbecue Perfection: These are the perfect summer picnic and barbecue addition! Fresh, light and bursting with summer flavors.
These use my Smoked Salmon Patties recipe and go perfectly with this Charred Corn Salad to round out your barbecue meal!
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Ingredients
- Coleslaw Mix - I usually buy the premixed bag of coleslaw mix without the dressing but you can make or shred your own as well.
- Arugula - spinach or mixed greens are a great substitute but will have a lighter flavor profile. For this reason, I recommend sticking with the arugula if possible.
- Lemon & Lime - fresh squeezed lemon and lime juice give the best flavor but in a pinch, bottled juice can work too.
- Dill - if you can get it, fresh dill is always preferred but frozen or dried dill works too.
- Pickled Onions - I am not typically a pickled onion fan, so if this turns you off, please at least give it a try! It really brings this burger together. It's an unexpected pop of flavor that pairs with the deep, smoky flavors of the salmon patty surprisingly well.
- Cucumber - I like to julienne the cucumbers but you can slice them and get the same effect!
See recipe card for quantities.
Instructions
Step 1: Prepare the lemon-dill aioli: In a small bowl, stir together all aioli ingredients until smooth and well combined. Cover and refrigerate until ready to use.
Step 2: Make the coleslaw dressing: Add the coleslaw mix to a large bowl. Pour the dressing ingredients directly over the top, then toss until everything is evenly coated. Cover and refrigerate until ready to use.
Step 3: Prepare the toppings: Use a vegetable peeler to julienne the cucumbers into thin ribbons and thinly slice the avocado. Rinse and dry the arugula if needed.
Step 4: Cook the salmon patties until heated through and lightly crisp on the outside (link here), or according to your preferred method.
Step 5: Toast the buns (optional): For extra flavor and texture, lightly toast the buns until golden brown.
Step 6: Assemble the burgers: Spread a layer of cream cheese on one side of the bun, followed by a generous spoonful of lemon-dill aioli on both sides. Place the salmon patty on top, then layer with avocado slices, dressed coleslaw, cucumber ribbons, arugula and pickled red onions. Finish with the top bun and serve immediately.
Hint: Prepare all of your toppings before cooking the Smoked Salmon Patties - they're best served hot! Tip: You can shape the patties ahead of time, then cover and refrigerate for up to 2 days until ready to cook. Keep them tightly covered and separate with parchment to prevent sticking.
Substitutions
- Gluten-Free - use gluten free bread crumbs like Cooper's Crumbs for the patties. Replace the bun with a gluten free bun, lettuce wrap or simply stack your patty with toppings.
- Dairy-Free - these Salmon Burgers with Canned Salmon are actually quite easy to make dairy-free. Use mayonnaise in place of the sour cream, a dairy-free milk instead of cream and simply omit the cream cheese. It's truly delicious this way! And of course - make sure there isn't any dairy that's sneaked it ways into your bun.
- Vegetarian - replace the salmon patty with a plant-based burger to make this vegetarian.
Variations
- Spicy - add a little hot sauce to the lemon-dill aioli or add red pepper flakes to the salmon patties.
- Zesty - use a teaspoon of apple cider vinegar in your coleslaw mix or add an extra layer of Dijon mustard to your bun.
- Kid-Friendly - omit the pickled onions and that's all it takes for my kids to beg for these!
- Deluxe - add a slice of Havarti, Gouda or Pepper Jack cheese to each burger.
Try my Salmon Meatballs or these Pulled Chicken Wraps for more deliciously light, yet filling dinner ideas!
Storage
The first few days: The best way to store these Salmon Burgers with Canned Salmon is to keep each ingredient separate. Place each topping in it's own sealed container and refrigerate for 1-2 days.
Freezing: You can prepare the Smoked Salmon Patties ahead of time and freeze them in an airtight container for up to 3 months. The rest of the ingredients should be used fresh.
Reheating: Allow the patties to thaw in the refrigerator and then reheat in a skillet with a little avocado oil.
Top Tip
Make dinner easier by prepping a few of the items ahead of time. Make the lemon-dill aioli and the dressing for the coleslaw separate. Store in airtight containers for up to 48 hours in advance. You can also shape the patties ahead of time, then cover and refrigerate for the same amount of time until ready to cook. Keep them tightly covered and separate with parchment to prevent sticking. You can also wash and dry your arugula and then store it in zip-top bag in the refrigerator as well.
FAQ
Absolutely. Just cook and flake (and de-bone if needed) the salmon first, then proceed with the recipe as written.
Yes, but make sure they're well chilled and firm before grilling. This helps them to hold their shape. It's also a good idea to be gentle when flipping them.
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Salmon Burgers with Canned Salmon
- Total Time: 28 minutes
- Yield: 4 Burgers 1x
Description
These Salmon Burgers with Canned Salmon are layered with creamy coleslaw, zesty lemon-dill aioli, silky cream cheese, crisp cucumbers, smooth avocados and tangy pickled onions. Set on a lightly toasted bun with a garlic and herb-infused salmon patty, each bite is bright, balanced and full of flavor. Perfect for an easy weeknight dinner or a fresh twist on burger night.
Ingredients
4 Hamburger Buns
For the Lemon-Dill Aioli:
½ cup (110 grams) mayonnaise
1 ½ tablespoons fresh dill chopped
1 tablespoon (12 grams) lemon juice about ½ a lemon
1 ½ teaspoons (10 grams) Dijon mustard
1 clove garlic minced
⅛ teaspoon each salt and pepper
For the Coleslaw:
2 cups (130 grams) coleslaw cabbage mix
¼ cup (60 grams) sour cream
juice of ½ a large lime (15 grams)
2 tablespoons (30 grams) milk
2 teaspoons (13 grams) Dijon mustard
⅛ teaspoon each salt and pepper
Toppings:
½ cup (80 grams) pickled red onions
½ cucumber (65 grams)
1 avocado
1 cup (30 grams) arugula
4 tablespoons (75 grams) cream cheese
Instructions
- Prepare the lemon-dill aioli: In a small bowl, stir together all aioli ingredients until smooth and well combined. Cover and refrigerate until ready to use.
- Make the coleslaw dressing: Add the coleslaw mix to a large bowl. Pour the dressing ingredients directly over the top, then toss until everything is evenly coated. Cover and refrigerate until ready to use.
- Prepare the toppings: Use a vegetable peeler to julienne the cucumbers into thin ribbons and thinly slice the avocado. Rinse and dry the arugula if needed.
- Cook the salmon patties until heated through and lightly crisp on the outside (link here), or according to your preferred method.
- Toast the buns (optional): For extra flavor and texture, lightly toast the buns until golden brown.
- Assemble the burgers: Spread a layer of cream cheese on one side of the bun, followed by a generous spoonful of lemon-dill aioli on both sides. Place the salmon patty on top, then layer with avocado slices, dressed coleslaw, cucumber ribbons, arugula and pickled red onions. Finish with the top bun and serve immediately.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Cuisine: American
Jenice Wallace says
These burgers are so flavorful! I love the deep savory notes of the salmon patties contrasted with the bright flavors of the toppings. Even my 3 and 5 year old beg for these!