Salmon Burgers with Avocado and Wasabi Aioli

If you grow up in the Pacific Northwest, you are raised eating salmon. I mean I think I had salmon before I had cereal. OK, maybe that is a slight exaggeration. With this fish so ingrained in the food rotation, I’m always looking for a new way to enjoy. So for a recent camping trip on the beach, I made Salmon Burgers with Avocado and Wasabi Aioli for a lovely seaside dinner.

Salmon has been a central element of Pacific Northwest cuisine for hundreds of years, and to this day, they are an integral part of the spiritual and cultural identity of both indigenous and modern PNW communities. Salmon are born in local freshwater streams and then migrate to the salty Pacific to live their lives. In early fall, salmon return to the place of their birth to spawn in the spring and fall and then pass away. The migration fuels local fishing from Alaska to California, and communities celebrate this fish and the spawning process with festivals such as the Klamath Salmon Festival and Issaquah Salmon Days.

Best Places to See Salmon Spawn

1. Copper River // Chitna, AK // You know the salmon are deep when the primary fishing method is dipnetting.
   
2. Ballard Locks // Seattle, WA // An in-city spot to watch the magic of the salmon migration.
   
3. Eagle Creek // Welches, OR // Small creek next to the Bonneville damn that is full of Coho and Sockeye in season.

For my latest trip to the Oregon coast, my faithful traveling companion, Ulli, and I headed to the Depoe Bay area. Depoe Bay traditionally hosts a large salmon festival this time of year. Unfortunately, this year, it was canceled due to the pandemic. That did not stop us from eating some delicious fish!

These Salmon Burgers with Avocado and Wasabi Aioli feature coho salmon. While any salmon works, Coho has a milder flavor than Chinook or Sockeye, and wild-caught Coho has a beautiful pink color. This species of salmon also has a less expensive price point – which is great when serving a salmon burger vs. a salmon filet.

Best Guides to Catch Wild Salmon

1. Katmai Fishing Guides // Katmai, AK // No better place in the world to fish along the bears.
   
2. Tillamook Fishing Guides // Astoria, OR // Expert guides help you fish for salmon in the mouth of the Columbia River.
   
3. San Juan Island Fishing Charters // Friday Harbor, WA // Fish for both halibut and salmon among these iconic islands.

Complimenting the Salmon Burgers with Avocado and Wasabi Aioli is an Asian-style slaw featuring cabbage and cucumbers seasoned with rice wine vinegar. For a creamy texture with a bit of a kick, I added an avocado and wasabi aioli. This sauce brings the best flavors of your favorite salmon sushi roll to a beachside burger.

Other ideas for beachside dining? Try Steamed Clams with Fennel or Oregon’s Best Dungeness Crab Bisque.

5 from 5 votes

Salmon Burgers with Avocado and Wasabi Aioli

Servings 4 people

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Chilling Time 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Equipment

• Food Processor
• Cast Iron Skillet

Ingredients

For the burger…

• 1 1/3 lb salmon skin and bones removed
• 3 scallions chopped
• 1/3 cup mayonnaise
• 1 tbsp fish sauce
• 2 cloves garlic grated
• 1 tsp lime zest
• 1 cup panko divided
• 2 tbsp oil
• 4 brioche buns

For the slaw…

• 1/2 cup cucumber thinly sliced
• 1/2 cup cabbage shredded
• 1/4 cup red onion thinly sliced
• 2 tbsp cilantro chopped
• 2 tbsp rice vinegar
• 2 tsp sugar
• 1 tsp black sesame seeds

For the aioli…

• 2 avocados large
• 1/2 cup sour cream
• 1 tsp wasabi
• 2 tbsp garlic minced
• 1 shallot minced
• 2 tbsp lemon juice
• 2 tbsp lime juice
• salt

Instructions

• Cut salmon into small cubes. Add salmon, scallions, mayonnaise, fish sauce, garlic, lime zest, and 1/2 cup panko breadcrumbs to a food processor. Pulse until well combined. Split mixture in 4 equal portions. Form into patties and coat with remaining 1/2 cup panko. Chill for 2 hours.
• While salmon patties are chilling, make your slaw. Mix together all ingredients.
• For the aioli, start with mashing the avocados. Stir in remaining ingredients and season to taste. Like all other things avocado, the aioli will brown so make just before cooking your burgers.
• Heat skillet over medium heat on a camp stove. Toast buns and set aside. Add oil and warm until slightly shimmery. Add salmon and cook for 3 minutes aside.
• Assemble burgers by spreading aioli on the bottom bun. Add the salmon. Top with slaw and top bun. Serve immediately.

Notes

Salmon patties can be made up to two weeks ahead and frozen for transport to your campsite or beachy barbeque.

Course: Main Course

Cuisine: American, Asian, Fusion

Keyword: Camp Stove, Campfire, Seafood

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.