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Honey Barbecue Pulled Salmon Burgers

Test Description


  1. Creamy Coleslaw: Whisk together mayonnaise, vinegar, mustard, dill, honey, garlic, salt and pepper. Add cabbage and toss to coat. Cover and refrigerate for 10 minutes.
  2. Preheat barbecue to medium-high. Whisk together barbecue sauce and honey. Transfer 1/3 cup of barbecue sauce mixture to bowl and set aside.
  3. Pulled Salmon: Pat salmon dry with paper towel. Brush with oil and season with salt and pepper. Place salmon, skin side up, on preheated greased grill. Grill for 3 to 4 minutes or until grill-marked. Turn salmon and brush with remaining barbecue sauce mixture. Close lid and grill 5 to 6 minutes more or until fish flakes easily when pierced with a fork. Remove from grill and let rest for 5 minutes.
  4. Remove salmon skin and discard; using fork, flake salmon into large chunks. Toss with reserved barbecue sauce.
  5. Sandwich salmon mixture, cheese slices and Creamy Coleslaw between buns.


If desired, add thinly sliced red onion and pickled jalapenos to sandwiches.



  • Creamy Coleslaw:
  • 1/4 cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 4 tsp Dijon mustard
  • 1 tbsp finely chopped fresh dill
  • 1 tsp Wholesome Organic Honey
    Organic Honey
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  • 1 clove garlic, minced
  • 1/4 tsp each salt and pepper
  • 4 cups shredded cabbage
  • Pulled Salmon:
  • 1/2 cup barbecue sauce
  • 1/4 cup Wholesome Organic Honey
    Organic Honey
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  • 4 skin-on salmon fillets, approx. 4 oz each
  • 4 tsp olive oil
  • 1/4 tsp each salt and pepper
  • 4 whole-wheat hamburger buns, toasted
  • 4 thick slices smoked Cheddar cheese