Prep Time

15 Minutes

Cook Time

10 Minutes



Stock your pantry with the ingredients for this omega 3-rich spin on the traditional burger. Add a bag of pre-shredded cabbage from the produce department to make it a meal!


  • 14 oz. bag shredded cabbage or coleslaw mix
  • 1 cup full-fat canned coconut milk
  • ¼ cup fresh lemon juice
  • 2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • ¼ cup + 2 tablespoons fresh dill weed
  • 4 – 5 oz. canned skinless boneless wild-caught pink salmon
  • 2 large eggs
  • ½ cup almond flour
  • 2 tablespoons fresh parsley, minced
  • 1 tablespoon olive oil


  1. Place the cabbage in a large bowl. Set aside.
  2. Put the coconut milk, lemon juice, 1 teaspoon salt, ½ teaspoon garlic powder, and ¼ cup dill in a blender and process to combine. Toss with the cabbage and refrigerate until ready to serve.
  3. In another bowl, combine the salmon, eggs, almond flour, parsley, the remaining salt, garlic powder, and dill. Form four equal-sized patties.
  4. Heat a skillet over a medium flame and add olive oil. Cook the burgers 2-3 minutes on each side until golden brown.
  5. Divide the slaw between four plates. Top each plate with a salmon burger and serve.