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Let's Get Cookin'

Salmon Burgers with Thai Cabbage Slaw

  • Author: Jessica Beacom
  • Prep Time: 20 mins.
  • Cook Time: 15 mins.
  • Total Time: 35 mins.
  • Yield: Serves 4 1x
  • Cuisine: Whole30, Paleo, Dairy-Free

Ingredients

For the Burgers:

  • 12 oz. wild-caught salmon, baked or broiled, skin removed then chopped (may substitute 12 ounces of canned salmon with bones removed)
  • ½ lemon, juiced  (~2 Tbsp.) + ½ tsp. lemon zest
  • 1 small shallot, minced (may substitute 2 cloves garlic, minced)
  • 2 green onions, white and green parts thinly sliced
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 2 eggs
  • ¼ cup almond flour
  • 1 Tbsp. cooking fat of choice

For the Slaw:

  • 4 cups thinly sliced or shredded green cabbage (or coleslaw mix)
  • ¾ cup julienned or shredded carrots
  • 2 green onions, white and green parts thinly sliced
  • ½ cup fresh cilantro, roughly chopped
  • 1 ½ Tbsp. avocado oil or olive oil
  • 1 ½ Tbsp. coconut aminos (or 2 tsp. Tamari + 2 tsp. water if not Whole30)
  • 2 tsp. apple cider vinegar
  • Juice + zest of ½ lime
  • ¼ tsp. fish sauce (optional)
  • 1 tsp. grated fresh ginger (may substitute ½ tsp. dried ginger)
  • 1 large clove garlic, peeled and finely minced or grated

For the Sriracha Tartar Sauce:

Instructions

To Make the Burgers in the Air Fryer:

  1. Combine all of the salmon burger ingredients, except the coconut oil, in a large bowl and mix well. If the mixture is pretty wet, add additional almond flour 1 Tbsp. at a time.
  2. Form into 4 patties. Patties easily fall apart until they are cooked. Handle with caution.
  3. Spray the tops of the burgers with avocado oil spray. Air-fry at 350F for 10-12 minutes or until cooked through, flipping halfway through cooking time and spraying again with oil.

To Make the Burgers on the Stovetop:

  1. Combine all of the salmon burger ingredients, except the coconut oil, in a large bowl and mix well. If the mixture is pretty wet, add additional almond flour 1 Tbsp. at a time.
  2. Form into 4 patties. Patties easily fall apart until they are cooked. Handle with caution.
  3. Heat coconut oil on a griddle or pan to medium-high heat.
  4. Once hot (oil must be hot), carefully add the burgers to the pan and cook for 5-6 minutes on each side or until cooked through. Patties should sizzle when added to the pan.

To Make the Slaw:
1. Combine the cabbage, carrots, and green onions in a bowl.
2. In a separate bowl, whisk together the oil, coconut aminos, apple cider vinegar, lime zest and lime juice, fish sauce (if using), ginger and garlic. Taste and season with salt and pepper to taste.
3. Pour the dressing over the vegetables and toss well to coat.
4. Serve with salmon burgers and sriracha tartar sauce.

To Make the Siracha Tartar Sauce:

  1. Combine the tartar sauce with the sriracha. Stir to combine. Add additional sriracha, if desired.