Salmon Burgers Recipe with Jicama Coleslaw and Dill Dressing
Salmon Burgers Recipe with Jicama Coleslaw and Dill Dressing: fire up your griddles because these delicious salmon burgers are loaded up with a homemade jicama coleslaw and a dill dressing on toasted buns!
So, I’ve got a few older recipes on billyparisi.com that I absolutely love, like this salmon burgers recipe, however the photos or videos for them are a bit on the crusty side so I figured I’d get back in there and spruce them up a bit. I love salmon. No, like I really love salmon.
The biggest problem for me is that the rest of my family doesn’t really like salmon so when I get the opportunity to make it you better believe I’m going off, and these salmon burgers were callin my name!
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Salmon Burgers Recipe with Jicama Coleslaw and Dill Dressing
Course Main
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 6
Author Chef Billy Parisi
Ingredients:
For the Salmon Burger:
1 pound of skinless fresh wild caught salmon
¼ peeled sweet onion
1 garlic clove
1 egg
juice of 1/2 lemon
1 tablespoon of capers
1 tablespoon of Dijon mustard
40 finely crushed butter crackers
sea salt and fresh cracked pepper to taste
oil for sautéing
6 to asted buns
2 cups of arugula
For the Slaw:
2 cups of sliced green cabbage
1 cup of sliced red cabbage
1/2 cup of sliced green onions
1 peeled and thinly sliced red bell pepper
½ peeled and thnly sliced green bell pepper
1 medium sized peeled and thinly sliced jicama
1/2 cup of mayonnaise
1 tablespoon of grainy mustard
1 tablespoon of dijon mustard
3 tablespoons of apple cider vinegar
1 tablespoon of chopped fresh dill
½ teaspoon of sugar
sea salt and fresh cracked pepper to taste
Instructions:
1. Salmon: Add the salmon, onion, garlic, egg, lemon juice, capers, mustard, salt and pepper to a food processor and blend until it becomes slightly chunky but smooth.
2. Once it is processed, form 5 to 6 salmon patties and set aside.
3. Next add some oil to a hot griddle or sauté pan over medium-high heat and add the salmon patties and cook for 5 to 6 minutes per side or until golden brown and cooked through out. Keep warm.
4. Coleslaw: In a large bowl mix together cabbages, green onions, jicama, and bell peppers.
5. In a separate bowl whisk together mayonnaise, mustards, vinegar, dill, sugar, salt and pepper. Once whisked together fold the mayonnaise mixture into the vegetables and mix thoroughly. Adjust the seasonings with salt and pepper and chill.
6. To Plate: Place the salmon burger on the toasted bun with some arugula leaves and top off a salmon patty and with the coleslaw.
fire up your griddles because these delicious salmon burgers are loaded up with a homemade jicama coleslaw and a dill dressing on toasted buns!
Canned Salmon Recipe -- Salmon Burgers
There are a million canned salmon recipes in the naked city, and this is one of them. Canned salmon is perfect for making salmon patties, and salmon patties are an ideal stand-in for a hamburger when you're hamburgered out --plus it's a healthier choice. A printable copy of this Salmon Burger Recipe can be found at
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Salmon Burger Recipe Ingredients:
14oz canned SALMON (red or pink)
¼ - ½ cup ONION (finely chopped)
HOT PEPPER (finely chopped, to taste)
2 EGGS (beaten)
SALT and PEPPER to taste
OIL for sauteing (3-4 Tbsp...salmon will soak up the oil)
1 Tbsp CURRY POWDER (optional)
Salmon Burger Recipe Directions:
I love canned salmon--red or pink--although I prefer pink canned salmon when making burgers since the pink salmon is much cheaper to buy. I use the more expensive red salmon for making salmon salad.
Salmon in the can is already cooked--in fact it is part of the canning process that cooks the salmon.
Open the the can and drain off the liquid--you don't want the salmon patties to be too wet when you form them.
Traditional canned salmon will come with skin and bones still intact . The skin and bones are soft and edible. You can remove the skin and bones if you like; I used to remove them, but now I'm too cheap, and I don't want to miss out on the extra nutrition, either.
Place drained salmon in a bowl.
Add ¼ - ½ cup onion depending on how much you like onion. Make sure the onion is finely chopped; smaller pieces will help keep the patties from falling apart. If desired, add some finely chopped hot pepper. If you don't have fresh pepper, add a little chili powder or hot sauce.
Add salt and pepper to taste.
Add one or two beaten eggs. I like to use two beaten eggs because it helps to keep the patties together better; I don't like my burgers to fall apart while I'm eating them.
Mix all the ingredients together well.
Shape into patties. I usually get 4 patties out of a 14oz can, but make as many as you like--bigger or smaller--depending on how big you want your burger to be.
Heat oil in a skillet. I like medium heat. You want the oil to be hot enough to sizzle when you add the patties, but not so hot that the patties will cook too quickly; you want the patties to get a nice cooked side before turning them, this will keep then from breaking apart. Cook 5-7 minutes and then turn gently when the patties are golden brown. Cook another 3-4 minutes and then remove from skillet and drain salmon patties on a paper towel.
I like to serve salmon patties on a toasted bun with sliced tomato, onion, lettuce and mayo.
It's a nice break from hamburgers, and just as tasty.
Sometimes I'll add a Tbsp of curry powder into the mix to make Curried Salmon Burgers, which you should definitely try sometime.
Give this salmon burger recipe a try and let me know what you think, and bon appétit!
The music track is Easy Jam by Kevin MacLeod and is used with permission and licensed under a CC Attribution 3.0.
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Salmon Patties - Old Fashioned, Southern Recipe!
This is how to cook fried salmon patties.
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Salmon Burgers | The Cooking Show
This salmon burger is filled with so many healthful ingredients, it might be a cure-all meal. Farideh makes these salmon burgers with Alaskan king salmon and a flavorful paste made with lemongrass, ginger, turmeric, shallots, garlic, Makrut lime leaves, and more. After adding in chopped cashews and quickly cooking the salmon burger patties in a pan, Farideh toasts some burger buns and makes a simple salad of carrot, cucumber, red onion, red chiles, and cilantro. Finally, she dresses the salad with fish sauce and serves it as a crunchy and fresh burger topping.
Check out the recipe here:
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Creamy Dill Salmon Burgers Recipe
Canned salmon is a budget-friendly, nutritional powerhouse! It's something I always keep I'm my pantry and the base of these delicious Salmon Burgers!
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How to Make the Ultimate Salmon Burger | ChefSteps
Pre-made salmon burgers are one of those things we refuse to buy. They’re really easy to make in very little time, and they’ll be much better than anything you can buy in a store.
The most important part of making salmon burgers is buying the highest quality salmon you can find. Once you’ve got your high-quality salmon, you want to keep it cold and work fast. Salmon is a fatty fish—and for this recipe, fattier is better; if you don’t mind buying farmed salmon, it’s excellent in this application for that reason.
Served in a bun with some instant-pickled lemon slices, these patties are everything the supermarket ones wish they could be: pure salmon flavor, snappy texture, juicy on the inside and lightly crisp on the outside.
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