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Salmon Burgers with Lemon-Caper Aioli and Kale Slaw

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  • Level: Easy
  • Total: 1 hr 20 min (includes chilling time)
  • Active: 1 hr
  • Yield: 4 burgers
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Salmon Burgers:

1 pound skinless salmon, cut into cubes

1/2 cup fresh flat-leaf parsley leaves 

1 teaspoon onion powder 

1 teaspoon kosher salt 

1/2 teaspoon garlic powder 

1/4 teaspoon freshly ground black pepper 

10 fresh basil leaves 

1 large egg 

Zest of 1 lemon 

2 tablespoons canola oil 

Butter, for buttering the buns

4 potato buns, split

Sliced Roma tomatoes, for serving

Watercress, for serving

Lemon-Caper Aioli:

1/2 cup mayonnaise

2 teaspoons capers, chopped 

1 teaspoon chopped fresh basil 

1 teaspoon chopped fresh parsley 

1 clove garlic, grated 

Juice of 1 lemon 

Kale Slaw:

1/2 cup mayonnaise

1/2 cup plain Greek yogurt 

2 tablespoons Dijon mustard 

2 tablespoons apple cider vinegar 

1 teaspoon honey 

1/2 teaspoon celery seeds 

1/2 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

5 cups shredded kale

3 cups shredded cabbage 

3 cups shredded carrots 

1 cup sunflower seeds 


  1. For the salmon burgers: Put the salmon, parsley, onion powder, salt, garlic powder, pepper, basil, egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate for 20 minutes.
  2. For the lemon-caper aioli: While the salmon is chilling, make the aioli. Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
  3. For the kale slaw: Combine the mayonnaise, yogurt, Dijon, vinegar, honey, celery seeds, salt and pepper in a bowl for the dressing. Add the dressing to a large bowl with the kale, cabbage and carrots and combine until everything is evenly coated. Top with the sunflower seeds.
  4. To cook the salmon burgers, heat the canola oil in a cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side.
  5. Toast and butter the buns. Serve the burgers on the buns with the aioli, tomatoes and watercress.