Pan-Fried Salmon Burgers with Cabbage Slaw and Avoc

Name: Pan-Fried Salmon Burgers with Cabbage Slaw and Avocado Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds skinless center-cut salmon fillet, finely chopped; 1/2 cup mayonnaise; 2 tablespoons Asian fish sauce; 2 tablespoons sambal oelek (see Note) or hot sauce; 2 garlic cloves, minced; 1 medium shallot, minced; 1 tablespoon minced fresh ginger; 1/2 teaspoon finely grated lemon zest; 1/2 cup plus 2 tablespoons chopped cilantro; 1/2 cup plus 1 tablespoon chopped mint; Kosher salt and freshly ground pepper; 1 1/2 cups Japanese panko or plain dry bread crumbs; 2 tablespoons fresh lemon juice; 2 tablespoons fresh lime juice; 2 tablespoons unseasoned rice vinegar; 1 teaspoon sugar; 1/2 small green cabbage, shredded; 1 small cucumberpeeled, halved lengthwise, seeded and julienned; 1 small red onion, thinly sliced; 1 small red bell pepper, thinly sliced; 1/4 cup sesame seeds; 1/4 cup vegetable oil; Avocado Aioli; 6 onion rolls, split and toasted

Servings: persons

1 1/2 pounds skinless center-cut salmon fillet, finely chopped
1/2 cup mayonnaise
2 tablespoons Asian fish sauce
2 tablespoons sambal oelek (see Note) or hot sauce
2 garlic cloves, minced
1 medium shallot, minced
1 tablespoon minced fresh ginger
1/2 teaspoon finely grated lemon zest
1/2 cup plus 2 tablespoons chopped cilantro
1/2 cup plus 1 tablespoon chopped mint
Kosher salt and freshly ground pepper
1 1/2 cups Japanese panko or plain dry bread crumbs
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons unseasoned rice vinegar
1 teaspoon sugar
1/2 small green cabbage, shredded
1 small cucumberpeeled, halved lengthwise, seeded and julienned
1 small red onion, thinly sliced
1 small red bell pepper, thinly sliced
1/4 cup sesame seeds
1/4 cup vegetable oil
Avocado Aioli
6 onion rolls, split and toasted

1
In a food processor, pulse the chopped salmon about 10 times, or until minced.
2
Scrape the salmon into a bowl.
3
Mix the mayonnaise with the fish sauce, sambal oelek, garlic, shallot, ginger, lemon zest, 2 tablespoons of the cilantro, 1 tablespoon of the mint, 1 teaspoon of salt and 1/2 teaspoon of pepper.
4
Add the mixture to the salmon along with 1 cup of the panko.
5
Fold the salmon mixture together with a rubber spatula.
6
With lightly oiled hands, pat the mixture into 6 burgers.
7
Cover with plastic wrap and refrigerate for 2 hours.
8
Meanwhile, in a large bowl, combine the lemon and lime juice with the vinegar.
9
Add the sugar; stir until dissolved.
10
Add the cabbage, cucumber, onion, red pepper and the remaining 1/2 cup each of cilantro and mint and toss well.
11
In a shallow bowl, mix the remaining 1/2 cup of panko with the sesame seeds.
12
Pat the mixture onto the salmon burgers.
13
In each of 2 large nonstick skillets, heat 2 tablespoons of the oil until shimmering.
14
Add 3 salmon burgers to each skillet and cook over moderately high heat, turning once, until well browned but barely cooked in the center, about 7 minutes.
15
Spread the Avocado Aioli on the rolls.
16
Add the salmon burgers, top with the slaw, close the sandwiches and serve.

1078

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 1/2 pounds skinless center-cut salmon fillet, finely chopped, 1/2 cup mayonnaise, 2 tablespoons Asian fish sauce, 2 tablespoons sambal oelek (see Note) or hot sauce, and more.

Yes, Pan-Fried Salmon Burgers with Cabbage Slaw and Avocado Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Fried Salmon Burgers with Cabbage Slaw and Avocado Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions