If you love recipes that feel fresh and packed with flavor, Giada Pan-Seared Salmon Burgers with Fennel Slaw will be your new favorite. The salmon patties are tender and juicy, with a hint of citrus that pairs beautifully with the zesty fennel slaw. Every bite is pure perfection.

These burgers are great for a sunny afternoon or when you want a lighter dinner option. Serve them with chilled white wine or iced tea and maybe a side of grilled veggies. You can also toast the buns ahead for an extra layer of crunch—it’s all about those little details.

Recipe Ingredients

For the Slaw:

• 1 fennel bulb, cored and shaved into rings using a mandoline or sliced thin
• 1 orange, peeled and cut into segments between the membranes
• 2 tbsp of fresh dill, finely chopped
• 1 tbsp of apple cider vinegar
• 1 tbsp of extra-virgin olive oil
• ½ tsp of kosher salt

For the Burgers:

• ¾ lb of wild-caught salmon fillet, cut into 1-inch pieces
• ¼ cup of fresh flat-leaf parsley leaves, finely chopped
• 4 tsp of capers, rinsed and drained
• 1 large shallot, roughly chopped
• ½ tsp of grated orange zest
• 1 tsp of grated lemon zest
• 2 tbsp of whole-wheat panko bread crumbs
• 1 egg white
• ⅓ tsp of kosher salt
• 1 tbsp of extra-virgin olive oil
• 4 whole-wheat buns (3-inch), split in half

How To Make Pan-Seared Salmon Burgers with Fennel Slaw

1. Prepare the Slaw: In a medium bowl, combine the shaved fennel, orange segments, chopped dill, apple cider vinegar, olive oil, and kosher salt. Toss gently until everything is evenly coated, then set it aside to allow the flavors to meld while you work on the burgers.
2. Prepare the Salmon Mixture: Add the salmon pieces, parsley, capers, shallot, orange zest, lemon zest, panko, egg white, and kosher salt to a food processor. Pulse the mixture several times until the salmon is coarsely chopped and everything is just combined. Be careful not to over-process the mixture to keep the texture intact.
3. Shape the Patties: Transfer the salmon mixture to a clean surface and divide it into four equal portions. Gently shape each portion into a patty about ½ inch thick, ensuring the edges are smooth to hold their shape during cooking.
4. Cook the Salmon Burgers: Heat a medium sauté pan over medium-high heat and add the olive oil. Once the oil is hot, carefully place the salmon patties into the pan. Cook for about 3 minutes on each side until the patties are golden brown and fully cooked through.
5. Toast the Buns: While the salmon patties cook, preheat the broiler and place the split buns on a baking sheet. Broil the buns for about 4 minutes or until they are lightly toasted and golden brown. Keep an eye on them to avoid burning.
6. Assemble the Burgers: Place one salmon patty on the bottom half of each toasted bun. Top each patty generously with the prepared fennel slaw, then place the top bun over the slaw. Serve the burgers immediately while they are fresh and warm.

Recipe Tips

• Adjust the Slaw’s Flavor: Add a small squeeze of lemon juice or a pinch of sugar to the slaw for a more balanced sweet and tangy flavor profile.
• Make It Gluten-Free: Swap whole-wheat panko bread crumbs with gluten-free panko and choose gluten-free buns for a celiac-friendly version of this recipe.
• Add More Crunch: Thinly slice some red cabbage or radish and toss it into the fennel slaw for added texture and a pop of color.
• Try a Spicy Kick: Mix a pinch of red chili flakes or a dash of hot sauce into the salmon mixture before shaping the patties for a spicy twist.
• Switch the Buns: Use brioche buns or lettuce wraps instead of whole-wheat buns for a softer texture or a low-carb option.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Mussels with Fennel and Italian Beer
• Giada Campfire Salmon in Packets
• Giada Tuna, White Bean, and Bitter Greens Salad