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!