These Keto Salmon Burgers with Spicy Coleslaw are a delicious speedy low-carb dinner option. High in omega3 essential fatty acids and healthy, nutritious fats. I chose to serve them in lettuce cups to keep the carbs low and the hands on cooking time down but they’re also delicious in a keto bun
if you prefer.
Prep Time 25 minutes
Cook Time 45 minutes
Servings 4
Calories 336 kcal
Ingredients
Salmon Burgers
4 salmon fillets (or canned boneless and skinned salmon) (500g)
1 large egg
2 tbsp coconut flour
2 cloves garlic
1 tbsp ginger grated (20g)
2 spring onions green part (10g)
2 tbsp fresh coriander chopped (or parsley) (8g)
1 tbsp coconut aminos
1/3 tsp salt
1/4 tsp black pepper cracked
1/2 tsp paprika
1/2 tsp red pepper (or chili flakes, to taste)
Spicy Coleslaw
1 cup shredded red cabbage (70g)
1 cup shredded white cabbage (70g)
1 medium stick celery (40g)
4 tbsp mayonnaise
1 tsp Franks hot sauce (or sriracha, to taste) (4g)
1 tsp sesame seeds
To Fry
1 tbsp olive oil (or ghee or coconut oil)
To Serve
8 Boston lettuce leaves (70g)
Instructions
To Make the Burgers
Remove skin from salmon using a sharp knife. Dice the salmon into 2 inch chunks and place in the freezer for about 20 minutes (not so they freeze but so they firm up a bit). Place in a food processor and pulse. Transfer to a bowl.
Place the rest of ingredients for the Salmon Burgers in a food processor and process until smooth.
If using canned salmon, make sure you’ve removed the bones and skin and stir through with the spice mix. Shape into 4 burgers using your hands or use a burger press.
To Make the Coleslaw
Finely shred the cabbage and celery using a mandoline slicer or a sharp knife. Mix with the mayo, hot sauce, seasoning, olive oil and sesame seeds.
To Cook the Burgers
Heat the oil in a non-stick frying pan. Fry the Salmon Burgers on medium heat for about 4 minutes per side, or until cooked through and crisp on the outside. Transfer to a piece of paper towel to soak up any excess fat.
To Serve
Serve the burgers in lettuce leaves and top with slaw. Or place the slaw on the bottom if you prefer.
Storage
Once cooked can be stored in an airtight Tupperware in the fridge for up to 3 days. Salmon burgers can be frozen for up to 2 months.
Recipe Notes
Net Carbs 5g
Nutrition Facts
Keto Salmon Burgers with Sugar Free Spicy Coleslaw (Low Carb)
Amount Per Serving (1 serving)
Calories 336
Calories from Fat 153
% Daily Value*
Fat 17g
26%
Saturated Fat 3g
19%
Cholesterol 146mg
49%
Sodium 432mg
19%
Potassium 1024mg
29%
Carbohydrates 8g
3%
Fiber 3g
13%
Sugar 2g
2%
Protein 37g
74%
Vitamin A 1619IU
32%
Vitamin C 23mg
28%
Calcium 68mg
7%
Iron 3mg
17%
* Percent Daily Values are based on a 2000 calorie diet.