Thai Salmon Burgers With Sweet Chili Corn Slaw

Ingredients for slaw end after the panko crumbs

Yield: 4 servings
Community Recipe from


  • 4 green onions, white parts only chopped into 1/2 inch pieces, save green parts for slaw
  • 1/2 cup(s) cilantro Roughly chopped stems from 1 bunch, save stems for slaw
  • 1 1 inch fresh ginger peeled and sliced 1/4 inch thick
  • 2 clove(s) garlic peeled
  • 1 shallot peeled
  • 1 tablespoon(s) fresh lime juice
  • 2 teaspoon(s) fish sauce
  • 1 teaspoon(s) granulated sugar
  • 1/2 teaspoon(s) Asian hot chili sauce, such as sriracha or sambal olek
  • 1/4 teaspoon(s) salt
  • 1 egg
  • 1 pound(s) skinless fresh salmon, cut into 1 inch pieces
  • 1/3 cup(s) panko crumbs
  • 4 ear(s) corn on the cob unshucked
  • 4 green onions, green parts very thinly sliced on bias
  • 1/2 cup(s) julienned red pepper
  • 1 carrot peeled and coarsely grated
  • 1 cup(s) packed roughly chopped fresh cilantro
  • 3 tablespoon(s) rice-wine vinegar
  • 3/4 teaspoon(s) Asian hot chili
  • 1 tablespoon(s) lime juice
  • 1 tablespoon(s) granulated sugar
  • 1/4 teaspoon(s) salt


  1. To make burgers: In bowl of food processor fitted with sharp metal blade, combine white part of green onions, cilantro stems, ginger, garlic, shallot, lime juice, fish sauce, sugar, chili sauce and salt. Puree to make a coarse paste stopping to scrape down bowl 2 or 3 times. Add egg. Puree until blended. Pull pin bones from salmon. Add salmon and bread crumbs to food processor. Pulse in 2 short bursts, scrape down bowl. Pulse once more until mixture is consistency of sausage but its not completely smooth.- To shape burgers: Form into 4 patties. Place on plate. Cover. Chill for 30 minutes or up to overnight.-To cook corn: Bring stockpot of water to a boil. Cook corn in husks for 4 minutes. Drain. Cool. Husk corn. Discard silk. Grasping stem of each ear of corn, hold over large bowl with tip down. Using sharp chef's knife, slice off kernels into bowl.-To make slaw: Add green portion of green onions, red pepper, carrot and cilantro leaves to corn.-Dressing: Whisk together rice-wine vinegar, lime juice, chili sauce, sugar and salt. Pour dressing over vegetables. Toss well. Chill. Cook burgers: Prepare medium fire in gas or charcoal grill. Carefully scrape and oil grate. Grill burgers for 3 to 4 minutes per side or until flesh turns from red-pink to orange-pink and burgers feel firm in center.-Serve: Toss slaw just before serving. Spoon generously on top of each hot salmon burger.
August 2011

This recipe is a personal recipe added by philtoe50 and has not been tested or endorsed by MyRecipes.

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