Name: Crispy Salmon Burger with Pickled Shallot Slaw & Smoky Avocado Aioli
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs skinless salmon fillet, cut into chunks; 2 tbsp Dijon mustard; 2 tbsp capers, drained and chopped; 2 tbsp fresh dill, chopped; 1 tbsp fresh chives, chopped; 1 tsp lemon zest; 1/2 tsp smoked paprika; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/2 cup panko breadcrumbs; 1 large egg, lightly beaten; 1 avocado; 2 tbsp Greek yogurt (or skyr); 1 tsp fresh lemon juice; 1/2 tsp smoked paprika (for aioli); 2 tbsp olive oil, divided; 4 whole-grain burger buns, lightly toasted; 2 cups thinly sliced red cabbage; 1 medium carrot, julienned; 1 small shallot, thinly sliced; 2 tbsp rice vinegar; 1 tsp honey; 1/4 tsp salt (for slaw); Mixed greens (arugula, baby spinach, or watercress), for topping

Crispy Salmon Burger with Pickled Shallot Slaw & Smoky Avocado Aioli

CookwithNewsletter

This burger is a pescatarian flavor bomb: juicy fresh salmon forms the base, seasoned with briny capers, aromatic herbs, and a hit of lemon zest for brightness. The smoky avocado aioli brings creamy richness with a hint of intrigue, while the crunchy pickled shallot slaw cuts through with vibrant acidity. Toasted whole-grain buns offer a nutty, hearty bite. Each element is crafted to bridge and amplify the others—making for a burger so bold and unique, you’ll want to tell everyone about it. This is healthy eating with zero sacrifice on flavor or satisfaction.

Ingredients

Instructions

In a bowl, combine sliced shallot, rice vinegar, honey, and 1/4 tsp salt. Toss in red cabbage and carrot. Massage with your hands until slightly wilted. Set aside for flavors to meld.
In a food processor, pulse salmon chunks until coarsely chopped (do not over-process; you want small pieces, not a paste). Transfer to a large bowl.
Add Dijon mustard, chopped capers, dill, chives, lemon zest, smoked paprika, salt, pepper, panko, and beaten egg. Gently fold to combine. Form into 4 even patties.
Chill patties in the fridge for 10 minutes to firm up.
Meanwhile, mash avocado in a small bowl with Greek yogurt, lemon juice, smoked paprika, and a pinch of salt until creamy. Set aside.
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high. Sear salmon patties 3-4 minutes per side until deeply golden and just cooked through (internal temp should reach 130°F).
Brush burger buns with remaining olive oil and toast cut-sides in a skillet or toaster until crisp.
To assemble, spread smoky avocado aioli on both bun halves. Layer greens, a crispy salmon burger, and a generous scoop of pickled shallot slaw. Cap with top bun. Serve extra slaw on the side.