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Salmon Burgers with Tangy Slaw

 Salmon Burgers with Tangy Slaw
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
4 ServingsPrep: 25 min. + chilling Grill:10 min.


  • 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

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Salmon Burgers with Tangy Slaw (continued)

Ingredients (continued)

  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 hamburger buns, split


  • 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.
  • 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.
  • 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.
  • Moisten a paper towel with cooking oil; using long-handled tongs, rub
  • on grill rack to coat lightly. Grill burgers, covered, over medium
  • heat or broil 4 in. from heat 4-5 minutes on each side or until a
  • thermometer reads 145°.
  • Serve on buns with honey mustard; top each with 1/2 cup slaw. Serve
  • remaining slaw on the side. Yield: 4 servings.
Nutritional Facts: 1 burger with 1-1/2 teaspoons mustard mixture and 1-3/4 cups slaw equals 534 calories, 26 g fat (4 g saturated fat), 57 mg cholesterol, 1,222 mg sodium, 51 g carbohydrate, 10 g fiber, 27 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.