Blackened Cajun Salmon Burger with Remoulade

Savor the bold flavors of the Bayou with this Blackened Cajun Salmon Burger with Remoulade. The rich, flaky texture of salmon meets the zesty kick of Cajun spices, creating a burger that’s delightful and full of character. Topped with a creamy remoulade sauce, this dish becomes a delightful addition to any meal. It’s great for both quick weeknight dinners and weekend barbecues, bringing a taste of Louisiana to the table.

Ingredients

• 1 lb salmon fillets, skinless
• 2 tsp cajun seasoning
• 1/4 cup mayonnaise
• 2 Tbsp dijon mustard
• 4 burger buns
• 1/2 cup panko breadcrumbs
• 1 egg, beaten
• 2 Tbsp olive oil
• 1/2 cup red cabbage, shredded
• 1/2 cup carrots, shredded
• 1 lemon, cut into wedges

Instructions

1. Preheat a grill or grill pan to medium-high heat, around 375°F (190°C).
2. In a small bowl, mix mayonnaise and Dijon mustard to prepare the remoulade sauce. Set aside.
3. In another bowl, combine the Cajun seasoning, panko breadcrumbs, and beaten egg.
4. Cut the salmon fillets into chunks and pulse in a food processor until coarsely chopped. Ensure not to over-process.
5. Add the salmon to the breadcrumb mixture and mix until combined well.
6. Form the salmon mixture into patties and brush with olive oil on both sides.
7. Place the patties on the grill and cook for 3-4 minutes per side, or until the internal temperature reaches 145°F (63°C).
8. Lightly toast the burger buns on the grill until brown marks appear.
9. Spread the remoulade sauce on the inside of each bun, then place the salmon patty on top. Add shredded red cabbage and carrots.
10. Serve the burgers with lemon wedges for squeezing over the top.

Keywords: Dinner, Grilling, Spicy, Salmon, Cajun

Spice Rack: Cajun Seasoning

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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