Salmon Burgers with Caesar Slaw

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A delightful burger with an amazing salad.


  • 1 (14-ounce) can Alaskan salmon, drained and flaked
  • 2 egg whites, lightly beaten
  • 2 lemons, zested and juiced, divided
  • Handful (1/4 cup) parsley leaves, finely chopped
  • 3 cloves garlic, finely chopped
  • 3/4 cup Italian bread crumbs
  • 3/4 cup Italian bread crumbs
  • Salt and pepper
  • 4 anchovies, finely chopped, optional
  • 2 teaspoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup extra-virgin olive oil
  • 1/3 grated Parmigiano-Reggiano or Romano<
  • 2 hearts romaine lettuce, shredded
  • 1 head radicchio, shredded


  1. Add the flaked salmon, 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.
  2. Mix 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 some black pepper, no salt. In a bowl mix half of the dressing with the shredded lettuces and toss to coat evenly.
  3. 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.
  4. Pour the remaining dressing directly on the patties and place the caesar slaw on top of both the burgers and dressing.

Source: Rachel Ray – Salmon Burgers with Caesar Slaw

Close Menu