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Pulled BBQ Salmon Burgers

  • Prep
    15 min
  • Total
    25 min
  • Servings
    6

Ingredients

  • 6 cups (1.5 L) shredded coleslaw mix
  • 1/4 cup (60 mL) mayonnaise
  • 2 tbsp (30 mL) apple cider vinegar
  • 1 tbsp (15 mL) grainy mustard
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 lb (1 kg) salmon fillets, skin on
  • 2 tbsp (30 mL) canola oil
  • 4 tsp (20 mL) prepared steak spice
  • 1/3 cup (75 mL) barbecue sauce
  • 2 tbsp (30 mL) maple syrup
  • 6 burger buns, toasted
  • 6 Armstrong Havarti cheese slices
  • 1/2 cup sliced pickles

Directions

  1. Preheat grill to medium-high heat; grease grates well.
  2. In large bowl, toss together coleslaw mix, mayonnaise, vinegar, mustard, salt and pepper. Refrigerate for at least 15 minutes before serving.
  3. Meanwhile, pat salmon dry with paper towel. Brush oil all over salmon and season with steak spice.
  4. In small saucepan set over medium heat, combine barbecue sauce and maple syrup; bring to simmer. Keep warm.
  5. Grill salmon, skin side down, for 7 minutes. Turn and cook for 2 to 3 minutes or until fish just starts to flake and instant-read thermometer reads 158°F (70°C). Transfer to large bowl; remove skin.
  6. Using 2 forks, shred salmon into flakes and toss in warm barbecue sauce mixture. Divide salmon mixture among toasted buns. Top with cheese, coleslaw and pickles.

 

*Use classic Canadian-style steak spice for Canadiana flavour. Grilling salmon with the skin on will keep it moist and help it from sticking to the grill.

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