Cajun Salmon Burgers with Mango Salsa
These Paleo and Whole30 Cajun Salmon Burgers really pack a punch of flavour. The patties are packed with cajun spices and served on a lettuce leaf with smashed avocado, creamy coleslaw and spicy mango salsa. These burgers come together in just 30 minutes making them perfect for a quick and easy weeknight meal.
I have a weakness for anything cajun, but combine it with smashed avocado and a spicy salsa and it’s a hard flavour combo to beat. The salmon patties are made with fresh salmon and a simple homemade mix of cajun spices that give them a real kick of flavour. The patties are served on a lettuce base with creamy lime coleslaw, a simple 4 ingredient mango salsa and smashed avocado.
These Cajun Salmon Burgers come together in under 30 minutes, but if you are really short on time, the salsa and coleslaw can be prepared up to a day in advance. I like breaking leftover patties up into pieces and tossing them into a salad with any of the extra salsa and coleslaw, it makes for such a delicious lunch the next day.
FAQ’s about the cajun salmon patties
- I highly recommend using fresh salmon, but if you are in a pinch canned salmon would work too (although the flavour and texture won’t be quite as good)
- Like things spicy? Add extra chili powder to really give the patties a kick
- To ensure the cajun seasoning is SCD legal I used a combination of spices, but for anyone not on the Specific Carbohydrate Diet a store bought cajun blend can be used instead. I would recommend adding 1 tbsp of the blend.
- While refrigerating the salmon patties for a few minutes isn’t required if you are in a rush, it will help the patties hold together better when cooking
Love fresh salmon? Here are a few other recipes using salmon fillets that you might enjoy:
- Lemon & Herb Salmon Burgers
- Asian Salmon Cakes with Tropical Salsa
- Easy Spinach Stuffed Salmon
- 12-Minute Herb & Mayo Salmon
- Salmon, Avocado & Radish Salad with Creamy Dill Dressing
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
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Cajun Salmon Burgers
- 4 salmon fillets (approx 4 ounces each)
- 2/3 cup almond flour
- 2 tbsp finely diced shallot or red onion
- 2 cloves garlic minced
- 2 tsp paprika
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp chili powder (or more if you like it spicy)
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 eggs
- 1 tbsp olive oil (for cooking the patties)
- 1 medium mange cut into small pieces
- 1/4 cup finely diced red onion
- 1 jalapeno finely diced
- 1 tbsp lime juice
- 1/4 tsp salt
- 2 cups red or green coleslaw (or finely grated cabbage)
- 2 tbsp mayonnaise
- 2 tsp lime juice
- 2 avocado avocado mashed with a fork
- 6 medium sized romaine leaves
- Remove the skin from the salmon fillets and cut each fillet into pieces. Place the cubed salmon into a food processor and pulse for 5 seconds until it is all broken down into a chunky minced consistency. Transfer the mixture to a bowl.
- To the bowl with the salmon add in the almond flour, diced shallot, garlic, spices, herbs and eggs and stir until everything is well combined. Form the mixture into 6 patties and place in the fridge to chill while you prepare the burger toppings.
- To make the salsa, in a bowl stir together the chopped mango, red onion, jalapenos, lime juice and salt. Set aside.
- To make the coleslaw in a bowl whisk together the mayonnaise and lime juice. Once combined toss the coleslaw in the mayonnaise dressing until it is all well coated.
- Heat the oil in a large non stick pan on medium high heat. Add in the salmon patties and cook for 3 minutes per side until a golden crust forms and they are cooked through.
- To assemble lay each of the lettuce leaves out on a plate, top each with a large spoonful of the coleslaw, a salmon patty, a big scoop of smashed avocado, the mango salsa and finally a squeeze of lime. You can eat these open faced or place another lettuce leaf overtop to create more of a sandwich.