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Salmon Burgers with Slaw and Pepper Aioli

July 03, 2017

We’ve got the perfect Fourth of July burger for you! Prepare the slaw, aioli, and olive oil mixture a few hours before guests arrive, so you have plenty of hang time at the grill over drinks and appetizers. Instead of ground salmon, we use our wild-caught salmon fillets, prepared simply (see video below for a refresher) - save the burgers made with ground salmon and fillers for when you eat out. The aioli can be added to burgers or used as a dip for baked potato strips and/or chopped veggies. Serve burgers with chips and fruit, and you’ve covered all the food groups!

Serves 8

2-3 pounds salmon
8 fresh Kaiser rolls (they can make or break this meal, so get the best you can find!)
Heirloom tomatoes, sliced (optional)

3 cups coleslaw mix, finely chopped (packaged or made fresh)
   2 cups green cabbage
   3/4 cup red cabbage (added just before serving, as it can turn your slaw pink!)
   2 carrots, peeled and shredded
1 garlic clove, pressed
1/2 teaspoon salt  
1/2 teaspoon freshly ground pepper
1 tablespoon mayonnaise
4 tablespoons olive oil  
3 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar (optional, but adds a little twist)

Roasted Pepper Aioli
3 bell peppers, sliced (red, orange, and/or yellow)
2 tablespoons olive oil
Salt and pepper
3 garlic cloves, pressed
1/2 teaspoon freshly ground pepper
1/4 cup mayonnaise
1/2 cup Greek yogurt
4 tablespoons capers
2 tablespoons fresh lemon juice

Olive Oil Mixture
4 tablespoons olive oil
3 garlic cloves, pressed
Salt to taste

Mix shredded green cabbage and carrots together in a bowl. Set red cabbage aside, unless you’re using a packaged mix. Stir in remaining slaw ingredients and toss to combine. Refrigerate. Add red cabbage just before serving.

Spread sliced bell peppers on a baking sheet and mix with olive oil and a dash of salt and pepper. If broiler is inside oven, place an oven rack 4-5 inches from broiler flame. Set oven to broil, on high if possible. Broil for about 20 minutes, until lightly charred on the outside, turning every five minutes to prevent burning. Let cool before coarsely chopping. Add to bowl and mix with remaining aioli ingredients.

In a small dish, prepare olive oil mixture.

Grill whole salmon fillets for 4 minutes on each side. Cut into 3-4 ounce portions, transfer to plate, and cover with foil. Brush inside of Kaiser rolls with olive oil mixture. Place on grill, oil side down, and toast for about 10 seconds. Transfer to plate. Let guests assemble burgers - a one-bun stack with slaw on top and on the side, or a two-bun stack with everything piled high! 

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