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A salmon burger topped with cabbage slaw on a wooden board with a bottle of lemonade in the background.

Thai Salmon Burgers with Cabbage Slaw

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  • Author: Nguyet Vo
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Thai Inspired


These Thai salmon burgers are easy and light. Sweet chili sauce adds a little Thai flavor and the crunchy cabbage slaw boosts the healthy factor.


Units Scale

For the salmon

  • 1 pound salmon fillet, skin removed
  • 1/4 cup + 1 tablespoon sweet chili sauce
  • 2 scallions, chopped
  • 1 tablespoon chopped fresh cilantro leaves
  • 1/2 cup Japanese-style panko breadcrumbs
  • 1/2 teaspoon kosher salt
  • 1 egg, beaten
  • 2 tablespoons canola oil (or more as needed for pan frying)

For the slaw

  • 2 tablespoons fresh lime juice
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon granulated sugar
  • Pinch of kosher salt
  • 3 cups finely shredded cabbage (green, purple or mix of both)
  • 1 cup shredded carrots
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh mint leaves

For serving

  • 4 King’s Hawaiian sweet hamburger buns, lightly toasted


For the salmon

  1. Chop salmon. Cut the salmon into 1-inch chunks. Place the salmon pieces in the bowl of a food processor and pulse 5-8 times until the salmon is coarsely chopped but not pasty. Transfer the salmon to a bowl.
  2. Mix in. Add the sweet chili sauce, scallions, cilantro, panko bread crumbs, and salt to the salmon. Stir to combine. Add the beaten egg and stir just until the egg is evenly mixed in.
  3. Chill. Place the bowl in the refrigerator to let mixture firm up before forming the salmon patties. While the salmon chills, make the slaw.

For the cabbage slaw

  1. Make dressing. In a large bowl, stir together the lime juice, rice vinegar, sugar, and salt until sugar is dissolved.
  2. Toss. Add the cabbage, carrots, red onion, cilantro, and mint to the dressing. Toss slaw to combine. Set aside.

For serving

  1. Shape burgers. Remove the salmon from the fridge. Divide the salmon mixture into four even mounds. With lightly greased hands, and working with one mound at a time, gently form the mixture into patties.
  2. Cook burgers. Heat the oil in a large nonstick skillet over medium-high heat. Add the patties and cook about 4 minutes per side until salmon is cooked through.
  3. Serve. Place the bottoms of the buns on plates. Top with the salmon burgers, some of the slaw and the tops of the buns. Serve extra slaw on the side.

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