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
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
- 6 King’s Hawaiian sweet hamburger buns, lightly toasted
For the 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 and add the sweet chili sauce, scallions, cilantro, panko bread crumbs, and salt. Stir to combine. Add the beaten egg and stir just until the egg is evenly mixed in. 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
- In a large bowl, stir together the lime juice, rice vinegar, sugar, and salt until sugar is dissolved. Add the cabbage, carrots, red onion, cilantro, and mint. Toss slaw to combine. Set aside.
- Remove the salmon from the fridge. Divide the salmon mixture into six even mounds. With lightly greased hands, and working with one mound at a time, gently form the mixture into patties.
- 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.
- 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.