Moist and Flaky Salmon Burgers
Recipe - Coal Harbour
Moist and Flaky Salmon Burgers
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
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
Directions
- 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.
10 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Save-On-Foods - Atlantic Salmon Fillet, Fresh Farmed, 750 Gram
$33.68 avg/ea$4.49/100g
Western Family - Chili Powder, 155 Gram
$5.99$3.86/100g
Not Available
Chosen Foods - Avocado Oil, 750 Millilitre
$17.99$2.40/100ml
Taylor Farms - Broccoli Slaw, 340 Gram
$4.79$1.41/100g
Not Available
Hot Peppers - Jalapeno, Green, 25 Gram
$0.33 avg/ea$1.32/100g
Urban Fare - Whole Cumin Seed, 30 Gram
$5.29$17.63/100g
Not Available
Bake Shop - Vegan Brioche Hamburger Buns, 12 Each
$6.69$0.56 each
Directions
- 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.