Salmon burger with coleslaw

This recipe is inspired by American fish burgers, while coleslaw has Dutch origins. You fry the burgers in a frying pan, but they can be heated on the grill!



20-40 min

Number of servings: 2


  • 250 g salmon fillet, without skin and bones
  • 1 tsp salt
  • 1 tsp mustard
  • 1 tbsp dill
  • 0.3 pcs leeks
  • oil

Cabbage salad

  • 0.1 head cabbage
  • 0.3 pcs fennel
  • 1 carrot
  • 0.5 dl mayonnaise
  • 1 dl light cream
  • 0.5 tbsp apple cider vinegar
  • salt and pepper
  • sugar

Oven-baked potatoes

  • 6 pcs potato, small type
  • olive oil
  • salt, coarse

Serve with

  • bread


  • Set the oven to 180 ° C.
  • Cut salmon into smaller pieces.
  • Run two thirds of the salmon together with salt, mustard and finely chopped dill in a food processor to the desired consistency.
  • Roughly chop the leeks and the rest of the salmon, and mix this into the mince.
  • Form burgers and fry them in a little oil until they are cooked through and golden on both sides.

Cabbage salad

  • Cut the cabbage and fennel into strips, grate the carrot roughly and mix together.
  • Stir together mayonnaise, light cream and apple cider vinegar. Season with salt, pepper and sugar.
  • Turn the vegetables into the dressing.

Oven-baked potatoes

  • Wash potatoes, dry them, divide into boats and place them in an ovenproof dish
  • Turn the potatoes in olive oil.
  • Sprinkle coarse salt over and bake in the oven for approx. 20 minutes.

Serve salmon burger on bread with cabbage salad and baked potatoes.