Summer is almost over, but that doesn’t mean you can’t get your burger on! These delicious, omega-packed Wild Salmon Burgers are a bit healthier but there’s no sacrifice on taste! Topped with my Asian Broccoli Slaw, these burgers are just perfect!

What are my favorite toppings on this Wild Salmon Burger? Asian-inspired broccoli slaw and a bit of heat from the sambal aioli! The slaw has just the right amount of crunch and the aioli is creamy and spicy! Don’t forget the chips! I happen to love Cape Cod Chips with this burger. I bought the 40% less fat chips. Makes me feel healthier! 🙂

I recommend Vital Choice Wild Sockeye Salmon for its exceptionally firm texture and rich, iconic salmon flavor. Wild salmon maintains that beautiful pink color when cooked. It grinds up nicely in the food processor — just make sure to remove the skin (I have my fishmonger do that)! I don’t like to waste the salmon skin so I broil it up in my toaster oven for a crunchy snack!

WHERE TO BUY WILD SALMON:

I often get my wild salmon from Whole Foods because they have such beautiful wild salmon. But I highly recommend Vital Choice, which sells fresh, wild-caught, sustainably harvested Alaskan salmon. And, it’s delivered to your door! How easy is that? Use this link to get discounts on all Vital Choice Wild Sockeye Salmon orders and free shipping for orders over $99.
Flash-frozen salmon is at the peak of freshness so it’s often the best choice. Sometimes “fresh” salmon behind the seafood counter has been previously frozen. You’ll get the freshest, mildest fish with the least fishy taste if you opt for frozen salmon.
Don’t forget to remove the skin on the salmon before putting it in the food processor. You will not get the same results for perfectly chopped salmon!

You’ll need just a few ingredients for the salmon burgers: some mayo (vegan or light will do just fine), fresh grated ginger, fresh lime juice, shallots, cilantro sprigs, fish sauce, sambal oelek, Panko bread crumbs (I used gluten-free ’cause I don’t usually eat wheat or buns),

Easy Steps to make Wild Salmon Burgers with Broccoli Slaw:

In a food processor, pulse the salmon pieces until ground up.
In a large bowl, combine well the salmon, garlic, shallots, sambal oelek, fish sauce, ginger, lime juice, mayo, cilantro and mint. Add in the Panko bread crumbs and form four even burger patties.
Heat the oil on medium high in a large, heavy frying pan on the stove. Fry salmon burgers on each side until well browned on each side, about 4 minutes.
Combine all ingredients for broccoli slaw in a large bowl and top the burgers with the slaw and slices of avocado.
Drizzle with the sambal aioli for an extra kick!

Cook the salmon burgers in a heavy frying pan for about 4 minutes until nicely browned.

Look at that ooze from the sambal aioli! I do love pickles so that was a must on the side, plus the Cape Cod Chips!

TIPS & TRICKS:

Don’t forget to remove the skin on the salmon before putting it in the food processor. You will not get the same results for perfectly chopped salmon!
Add more of the sambal oelek if you like it super spicy!
Top with your favorites, like avocado slices and tomatoes.
Make it gluten-free! Use GF Panko bread crumbs and lose the bun! This salmon burger is also great on top of a green salad. So many options.
These burgers work great with vegan mayo too! (That’s what I used.)

WANT MORE?

If you like this recipe, you’re going to love my Thai Turkey Burgers, a delicious summer burger with a Thai mixture of fresh cilantro and mint, shallots, ginger, carrots, and spicy jalapeño peppers. So good!

SUGGESTED WINE PAIRING:

2018 Hushkeeper Pinot Gris, from Willamette Valley, Oregon. Zesty but balanced with lemon, underripe nectarine, white flowers and a subtle salinity on a medium-bodied frame with a lingering finish. Pairs perfectly with this dish! BUY THIS WINE

SEE MORE WINES

Update Notes: This post was originally published on January 26, 2016, but was republished with slight text changes and additions, like step by step instructions and tips in September 2019.