Salmon is a great source of protein, and for skeptics of fish, pulsing it in the food processor to make burger patties is a sneaky and delicious texture execution. Cooked with butter until nice and crisp, these Blackened Salmon Burgers with Mango Slaw are delicious on a brioche bun.

Ingredients for Blackened Salmon Burgers with Mango Slaw

1 pound boneless, skinless salmon fillet
1 shallot, minced
2 garlic cloves, minced
1 large egg
½ cup seasoned breadcrumbs
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon garlic powder
Pinch of crushed red pepper flakes
Kosher salt and black pepper
2 tablespoons chopped fresh parsley
3 to 4 tablespoons extra-virgin olive oil
4 brioche buns, for serving

For the Mango Slaw

1 small head of cabbage, thinly sliced
1 mango, thinly sliced
½ medium red onion, thinly sliced
½ cup chopped fresh cilantro
3 tablespoons freshly squeezed lime juice
cup extra-virgin olive oil
1 tablespoon honey
Kosher salt and black pepper

Directions for Blackened Salmon Burgers with Mango Slaw

  1. Add salmon fillet (I cut mine into four pieces) to the food processor. Pulse until it is in small pieces but not completely ground up. Remove the salmon and put it in a large bowl. Add the shallot, garlic, egg, breadcrumbs, paprika, oregano, garlic powder, red pepper flakes, a big pinch of salt and pepper and the parsley to the bowl. Stir with a large spoon to combine, then bring the mixture together with your hands. Form the mixture into four burgers or eight sliders, or however many you want, so they fit the size of your buns!
  2. Heat a large skillet over medium heat and add 2 tablespoons of the olive oil. Add the burgers ( I do it in two batches) and cook on both sides until golden brown, 4 to 5 minutes per side. You want the insides of the burgers to be opaque, so I usually turn down the heat to low and cover the skillet for another 1 to 2 minutes to ensure they are cooked through.

For the Mango Slaw
Place cabbage, mango, onion and cilantro in a large bowl. In a small bowl, whisk together lime juice, olive oil, and honey with a pinch of salt and pepper. Season the slaw all over with salt and pepper. Pour dressing over slaw, tossing together. Let it sit for 5 minutes and toss again. Serve on top of the salmon burgers.

Excerpted from Easy Everyday by Jessica Merchant. Copyright © 2025 Jessica Merchant. Published by Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.