Imagine sinking your teeth into a perfectly seasoned, crispy-edged salmon burger that combines the bold flavors of Cajun spices with the classic comfort of a BLT slaw. These Blackened Salmon Burgers aren't just another recipe—they're a culinary adventure that transforms ordinary seafood into an extraordinary meal that will have everyone at your table begging for seconds. Perfect for seafood lovers, health-conscious foodies, and anyone looking to elevate their burger game, this recipe promises restaurant-quality taste right in your own kitchen.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb salmon fillet, skin removed
- 1/2 cup breadcrumbs
- 1 egg
- 1 tbsp Cajun seasoning
- 4 burger buns
- 2 cups shredded lettuce
- 1 tomato, sliced
- 4 slices bacon, cooked
- 1/4 cup mayonnaise
Instructions
- Begin by preparing the salmon. Place the 1 lb of salmon fillet in a mixing bowl and use a fork to flake it into small pieces. Ensure there are no large chunks remaining.
- In the same bowl, add 1/2 cup of breadcrumbs, 1 egg, and 1 tablespoon of Cajun seasoning to the flaked salmon. Mix all the ingredients together until well combined, ensuring the mixture holds together when formed into patties. If the mixture feels too wet, add a little more breadcrumbs until the desired consistency is reached.
- Divide the salmon mixture into four equal portions and shape each portion into a patty, about 1 inch thick. Place the patties on a plate and refrigerate for about 10 minutes to help them firm up.
- While the patties chill, prepare the BLT slaw. In a large bowl, combine 2 cups of shredded lettuce and the sliced tomato. Crumble the 4 slices of cooked bacon and add them to the bowl. Set aside.
- To make the dressing for the slaw, in a small bowl, mix 1/4 cup of mayonnaise with a pinch of salt and pepper to taste. Stir until smooth and creamy. Pour the dressing over the slaw mixture and toss gently to combine.
- Heat a non-stick skillet or grill over medium-high heat. Once hot, add a little oil if necessary to prevent sticking.
- Carefully place the salmon patties in the skillet or on the grill. Cook for about 4-5 minutes on each side, or until the patties are cooked through and have a nice blackened crust. They should reach an internal temperature of 145°F (63°C).
- While the salmon patties are cooking, toast the burger buns on the grill or in a toaster until golden brown.
- Assemble the burgers by placing a blackened salmon patty on the bottom half of each toasted bun. Top with a generous scoop of the BLT slaw. Place the top half of the bun over the slaw to complete the burger.
- Serve the blackened salmon burgers immediately with your choice of sides, and enjoy!
Tips
- Ensure your salmon is fresh and free of bones for the smoothest patty texture.
- Chill the patties before cooking to help them hold their shape and prevent crumbling.
- Use a non-stick skillet or well-seasoned cast-iron pan for the best blackening effect.
- Don't overcrowd the pan—cook patties in batches if necessary to maintain high heat.
- For extra flavor, try adding minced garlic or chopped fresh herbs to the salmon mixture.
- Check internal temperature with a meat thermometer to ensure perfect doneness.
- Toast your buns for added texture and to prevent sogginess from the slaw.
- If you prefer less heat, reduce the Cajun seasoning or use a mild spice blend.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 110mg
