Pulled BBQ Salmon Burgers
Here's a great way to eat fish! Try this delicious pulled BBQ salmon burger recipe. Add some Armstrong Havarti Cheese and homemade coleslaw to for an even tastier meal you can enjoy in summer or winter!
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- Prep
- 15 min
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- Total
- 25 min
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- Serving
- 6
Featured product
Havarti cheese slices
The same subtle, buttery sweetness of our Havarti Cheese, available in slices. Perfect for making a gourmet grilled cheese, burger or taking your everyday deli sandwich from simple to sublime. Our Havarti Cheese slices come conveniently packaged in a resealable pack for freshness.
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
- Preheat grill to medium-high heat; grease grates well.
- In large bowl, toss together coleslaw mix, mayonnaise, vinegar, mustard, salt and pepper. Refrigerate for at least 15 minutes before serving.
- Meanwhile, pat salmon dry with paper towel. Brush oil all over salmon and season with steak spice.
- In small saucepan set over medium heat, combine barbecue sauce and maple syrup; bring to simmer. Keep warm.
- 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.
- 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.
