These gochujang salmon burgers with broccoli slaw are super delicious. I ate every last bite today for lunch and wished I had more.

1 – 1 1/2 lb. of salmon, skinned, and chopped

1 T. plus 1/4 t. Gochujang

1/4 C. plus 1 T. Greek yogurt

1/8 C. plus 1 T. red onion, diced

1/8 C. cilantro, minced

1 egg

1 C. breadcrumbs

1 T. oil

4 large broccoli stalks (no florets)

1 t. honey


In a medium bowl, combine salmon, 1 T. gochujang, 1/4 C. Greek yogurt, 1/8 C. red onion, 1/8 C. cilantro, egg, 3/4 C. breadcrumbs and salt (note: the salmon should be well chopped but still chunky).  Form into 4-6 patties and dredge in remaining breadcrumbs. These can be made ahead and refrigerated.

Preheat oven to 400 degrees. In a large skillet, heat oil over medium heat and place patties in pan without crowding. (If you need to, use two pans or work in batches and double the oil). Let sear on one side and carefully with a spatula flip to cook on the other side.  Once brown, place in oven for about 2 minutes and gently flip one more time.  Let cook an additional 1-2 minutes.  Check internal temperature.  It should read around 130 degrees. They will continue to cook in their own heat to 135.  Remove from pan and let rest.

Meanwhile, using a knife, peel broccoli stalks so that tough outer layer is removed.  Slice stalks roughly julienne. It need not be perfect.  Combine with remaining gochujang, red onion, and yogurt.  Add honey and salt.  Stir to combine.

Heat buns if desired.  I like to use brioche.

Top each burger with a dollop of the broccoli slaw.  Garnish with cilantro, if desired.

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