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Mediterranean Alaska Pink Salmon Burgers

Mediterranean Alaska Pink Salmon Burgers
You can make the patties up to a day ahead, just cover and chill before coating in panko and panfrying.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Servings: 4 servings
  • Yield: 4


  • 1 (14.75ounce) can wild Alaska pink salmon
  • 1/4 cup red onion, finely chopped
  • 1/4 cup red bell pepper, finely chopped
  • 10 pitted kalamata olives, finely chopped
  • 2 tablespoon parsley, finely chopped
  • 2 tablespoon dill, finely chopped
  • 2 large eggs
  • 3 tablespoons full-fat Greek yogurt
  • 1 teaspoons Dijon mustard
  • Zest from one lemon
  • Kosher salt and freshly ground black pepper
  • 11/2 cups panko breadcrumbs, divided
  • 1/2 cup avocado oil
  • Feta Slaw

  • 3 cups shredded cabbage (green, red or a mix)
  • 3 green onions, thinly sliced
  • 1/3 cup crumbled feta cheese
  • 1/4 cup full-fat Greek yogurt
  • 11/2 tablespoons fresh lemon juice
  • For Serving

  • Sliced tomatoes
  • Sliced English cucumber
  • 4 Toasted brioche buns


  1. Step 1 Prep Salmon Burgers

    Mix together salmon, red onion, red bell pepper, olives, parsley, dill, eggs, yogurt, Dijon, lemon zest, 1 teaspoon kosher salt, and 1/2 teaspoon pepper until well combined. Stir in 1/2 cup Panko until evenly combined. Let stand 10 minutes.

    With wet hands form salmon mixture into 4 patties. Coat well in remaining panko. Place in the freezer 20 minutes.

    Heat avocado oil in a large heavy skillet over medium heat. Gently add patties to hot oil and cook until golden brown, about 3 minutes per side.


  2. Step 2 Prep Feta Slaw

    Combine cabbage, green onions, feta, yogurt, and lemon juice tossing well. Season with salt and pepper to taste.

  3. Step 3 Serve

    Serve patties in toasted buns topped with slaw, tomatoes, and cucumber slices. Serve immediately.