Salmon Burgers with Hoisin Mayonnaise & Asian Pear-Cabbage Slaw

Salmon Burgers

with Hoisin Mayonnaise & Asian Pear-Cabbage Slaw

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

In this delicious spin on an American classic, you’ll roast salmon, then flake it into pieces and form it into patties. You’ll also mix in savory aromatics, breadcrumbs, soy sauce, sesame oil and cilantro for burgers that are incredibly tasty. And you’ll top the finished product with a special, homemade spread: hoisin mayonnaise. Hoisin, a thick, Chinese plum sauce, adds sweet complexity to mayo’s mild, creamy flavor. Soft on the inside and lightly toasted on the outside, pillowy potato buns complete the burgers.

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Salmon Burgers with Hoisin Mayonnaise & Asian Pear-Cabbage Slaw
Title
  • 1 1-Pound Salmon Fillet
  • 4 Potato Buns
  • 3 cloves Garlic
  • 1 Asian Pear
  • 1 Lime
  • 1 lb Savoy Cabbage
  • 1 large bunch Cilantro
  • 2 Tbsps Sesame Oil
  • ½ cup Panko Breadcrumbs
  • ⅓ cup Hoisin Sauce
  • ⅓ cup Mayonnaise
  • 1 2-Inch Piece Ginger
  • ¼ cup Soy Sauce
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instructions
Roast & flake the salmon:
1 Roast & flake the salmon:

Preheat the oven to 450°F. Line a sheet pan with foil. Place the salmon on the foil, skin side down. Drizzle with oil and season with salt and pepper. Roast 14 to 16 minutes, or until lightly browned on top. Using a spatula, lift the salmon off its skin; transfer to a bowl. Discard the skin. Using a fork, break the salmon into small pieces.

Prepare the ingredients:
2 Prepare the ingredients:

While the salmon roasts, wash and dry the fresh produce. Peel and mince the garlic and ginger. Core the pear; cut into matchsticks. Split the buns. Roughly chop the cilantro leaves and stems. Cut out and discard the cabbage core; thinly slice the leaves. Quarter the lime. In a bowl, combine the hoisin sauce and mayonnaise.

Make the slaw:
3 Make the slaw:

While the salmon continues to roast, in a large bowl, combine the cabbage, pear, the juice of all 4 lime wedges, half the cilantro, half the soy sauce and half the sesame oil. Toss to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish and set aside.

Cook the aromatics & form the salmon burgers:
4 Cook the aromatics & form the salmon burgers:

In a large pan (nonstick, if you have one), heat 1 teaspoon of oil on medium-high until hot. Add the garlic and ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Transfer to a plate and spread into a thin layer to cool. Wipe out the pan. When cool enough to handle, in a large bowl, combine the flaked salmon (draining off any liquid), breadcrumbs, cooled aromatics and the remaining cilantro, soy sauce and sesame oil. Season with salt and pepper. Using your hands, form the mixture into 4 equal-sized patties, squeezing firmly to ensure that the patties are tightly packed.

Cook the salmon burgers:
5 Cook the salmon burgers:

In the same pan used to cook the aromatics, heat 1 tablespoon of oil on medium until hot. Add the salmon burgers and cook 2 to 3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate and set aside.

Toast the buns & serve your dish:
6 Toast the buns & serve your dish:

While the salmon burgers cook, arrange the buns on a sheet pan, cut sides up. Toast in the oven 4 to 5 minutes, or until the edges are lightly browned. Transfer to a clean, dry work surface. Spread a thin layer of hoisin mayonnaise onto the bottom of each bun. Top with a cooked salmon burger, a second layer of hoisin mayonnaise, some of the slaw (you will have extra slaw) and the top of the bun. Serve with the remaining slaw and any remaining hoisin mayonnaise on the side. Enjoy!

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Roast & flake the salmon:
1 Roast & flake the salmon:

Preheat the oven to 450°F. Line a sheet pan with foil. Place the salmon on the foil, skin side down. Drizzle with oil and season with salt and pepper. Roast 14 to 16 minutes, or until lightly browned on top. Using a spatula, lift the salmon off its skin; transfer to a bowl. Discard the skin. Using a fork, break the salmon into small pieces.

2 Prepare the ingredients:

While the salmon roasts, wash and dry the fresh produce. Peel and mince the garlic and ginger. Core the pear; cut into matchsticks. Split the buns. Roughly chop the cilantro leaves and stems. Cut out and discard the cabbage core; thinly slice the leaves. Quarter the lime. In a bowl, combine the hoisin sauce and mayonnaise.

Make the slaw:
3 Make the slaw:

While the salmon continues to roast, in a large bowl, combine the cabbage, pear, the juice of all 4 lime wedges, half the cilantro, half the soy sauce and half the sesame oil. Toss to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish and set aside.

4 Cook the aromatics & form the salmon burgers:

In a large pan (nonstick, if you have one), heat 1 teaspoon of oil on medium-high until hot. Add the garlic and ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Transfer to a plate and spread into a thin layer to cool. Wipe out the pan. When cool enough to handle, in a large bowl, combine the flaked salmon (draining off any liquid), breadcrumbs, cooled aromatics and the remaining cilantro, soy sauce and sesame oil. Season with salt and pepper. Using your hands, form the mixture into 4 equal-sized patties, squeezing firmly to ensure that the patties are tightly packed.

Cook the aromatics & form the salmon burgers:
Cook the salmon burgers:
5 Cook the salmon burgers:

In the same pan used to cook the aromatics, heat 1 tablespoon of oil on medium until hot. Add the salmon burgers and cook 2 to 3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate and set aside.

6 Toast the buns & serve your dish:

While the salmon burgers cook, arrange the buns on a sheet pan, cut sides up. Toast in the oven 4 to 5 minutes, or until the edges are lightly browned. Transfer to a clean, dry work surface. Spread a thin layer of hoisin mayonnaise onto the bottom of each bun. Top with a cooked salmon burger, a second layer of hoisin mayonnaise, some of the slaw (you will have extra slaw) and the top of the bun. Serve with the remaining slaw and any remaining hoisin mayonnaise on the side. Enjoy!

Toast the buns & serve your dish: