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Honey Barbecue Pulled Salmon Burgers
Instructions
- 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.
- Preheat barbecue to medium-high. Whisk together barbecue sauce and honey. Transfer 1/3 cup of barbecue sauce mixture to bowl and set aside.
- 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.
- Remove salmon skin and discard; using fork, flake salmon into large chunks. Toss with reserved barbecue sauce.
- Sandwich salmon mixture, cheese slices and Creamy Coleslaw between buns.
Tip:
If desired, add thinly sliced red onion and pickled jalapenos to sandwiches.
Ingredients
- 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
- 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
- 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
