Salmon Burgers with Tangy Slaw Recipe
Salmon Burgers with Tangy Slaw Recipe photo by Taste of Home
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Salmon Burgers with Tangy Slaw Recipe

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I thought I’d made salmon every way you can make it, until now. The tangy slaw, made with fennel and avocado, adds another layer of flavor that goes surprisingly well with salmon and other seafood. —Amber Massey, Argyle, Texas
TOTAL TIME: Prep: 25 min. + chilling Grill:10 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. + chilling Grill:10 min.
MAKES: 4 servings


  • SLAW:
  • 3 cups thinly sliced cabbage
  • 1-1/2 cups thinly sliced fennel bulb
  • 1 cup thinly sliced cucumber
  • 1/2 cup thinly sliced red onion
  • 1/4 cup minced fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium ripe avocados, peeled and cubed
  • 1/4 cup lime juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 pound skinless salmon fillets, cut into 1-inch pieces, divided
  • 2 tablespoons grated lime peel
  • 1 tablespoon Dijon mustard
  • 3 tablespoons finely chopped shallot
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon honey
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 hamburger buns, split

Nutritional Facts

1 burger with 1-1/2 teaspoons mustard mixture and 1-3/4 cups slaw: 534 calories, 26g fat (4g saturated fat), 57mg cholesterol, 1222mg sodium, 51g carbohydrate (14g sugars, 10g fiber), 27g protein.


  1. Place the first eight ingredients in a large bowl; toss to combine. In a small bowl, gently toss avocados with lime juice; add to cabbage mixture. Refrigerate until serving. In a small bowl, mix honey mustard ingredients.
  2. For burgers, place a fourth of the salmon in a food processor. Add lime peel and mustard; process until smooth. Transfer to a large bowl.
  3. Place remaining salmon in food processor; pulse until coarsely chopped and add to puree. Fold in shallot, cilantro, soy sauce, honey, garlic, salt and pepper. Shape into four 1/2-in.-thick patties.
  4. On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°.
  5. Serve on buns with honey mustard; top each with 1/2 cup slaw. Serve remaining slaw on the side. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Salmon Burgers with Tangy Slaw in Country Woman June/July 2013, p33

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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mitchedb User ID: 8086193 229094
Reviewed Jul. 6, 2015

"Delicious! First time having a salmon burger and will definately

prepare again. Slaw was excellent, as well. While grilling salmon,
I grilled quartered potatoes and served them with horseradish
sauce. I opted to serve the salmon without a bun since i had the potatoes."

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