salmon burger with red cabbage and fennel slaw- cook for your life- anti-cancer recipes
Servings: 6
Prep time: 20

This is one deliciously healthy salmon burger! Sweet potato and salmon are just perfect together in this easy-to-make crowd pleaser. And the red cabbage and fennel slaw as a side dish is just wonderful with it. It is so good you’d never imagine it had half the fat of regular slaw.


  1. In a small bowl whisk together orange zest, orange juice, ½ cup olive oil, water, and Dijon mustard until combined. Season to taste with salt and pepper
  2. In a medium bowl, toss together the red cabbage, fennel, capers and chives. Pour dressing over the salad and toss everything together. Store in refrigerator.
  3. In a separate medium bowl, mix together the salmon, sweet potato, lemon zest, garlic, salt and pepper. Form 6 (4 oz) patties.
  4. Heat a sauté pan with 2 tablespoons olive oil. Once hot, add the salmon burgers. Sear on both sides for about 5 minutes each, or until both sides are brown. Lower the temperature and cover with a lid. Cook for another 2-5 minutes if needed, until the burger is cooked through.
  5. To serve place salmon burger on ½ of the burger bun, top with slaw and the top of the bun.


  • 2 tablespoons orange zest
  • ½ cup fresh orange juice
  • ½ cup plus 2 tablespoons olive oil, divided
  • ¼ cup water
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 2 cups red cabbage, thinly sliced
  • 1 cup fennel, thinly sliced
  • ¼ capers
  • ¼ cup chives, chopped
  • 1 pound salmon, ground in meat grinder or coarsely chopped in food processor
  • 1 large sweet potato, grated, about two cups
  • 1 tablespoon lemon zest
  • 1 tablespoon garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 whole wheat hamburger buns

Nutritional Information


524 cals


36 g

Saturated Fat

6 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

21 g


32 g


7 g


4 g


21 g


585 mg

*per serving

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Ann's Tips and Tricks

I like to toast my hamburger buns, but it’s up to you.




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