Best-Ever Salmon Burgers with Jalapeno Slaw
This salmon burger recipe makes amazingly juicy, flaky, moist salmon burgers every time, with my pro tips to ensure success.
Servings: 4 people
Ingredients
- 4 salmon filet portions thawed if frozen
- 2 tsp Mexican-style chili powder
- kosher salt
- 1 tbsp avocado oil (or other high-heat cooking oil)
- 2 cups packaged slaw mix
- ¼ cup mayonnaise
- ½ - 1 whole jalapeno (depending on heat preference), minced
- ½ tsp cumin seeds toasted
- 1 ripe avocado sliced
- 4 hamburger buns toasted if desired
Instructions
- Preheat the grill on medium for 10 minutes, or preheat your favourite skillet or pan on medium.
- Meanwhile, pat the salmon dry with paper towels and rub with the chili powder and ½ tsp salt.
- Oil the cooking grates and place salmon skin-side down over direct heat. Close grill and cook for about 3 minutes.
- When salmon lifts easily from the grates, it’s properly seared. Flip salmon and continue cooking until it reaches 125-130ºF internal temperature (1-3 minutes more, depending on fish thickness and your grill). Transfer salmon to a plate and cover it to rest.
- Combine the slaw mix with the mayo, jalapeno, cumin seeds and about ⅓ tsp more salt.
- Slice the buns in half crosswise and add a salmon portion to one side. Top with avocado slices and slaw mixture.
Nutrition
Calories: 582kcal | Carbohydrates: 29g | Protein: 40g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 99mg | Sodium: 404mg | Potassium: 1221mg | Fiber: 5g | Sugar: 5g | Vitamin A: 504IU | Vitamin C: 21mg | Calcium: 110mg | Iron: 4mg