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 â…“ 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
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 â…“ tsp more salt.
- Slice the buns in half crosswise and add a salmon portion to one side. Top with avocado slices and slaw mixture.
