Shallot and Salmon Burgers with Sesame Aioli

This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with this one for Ginger Salmon with Red Cabbage Slaw and Jalapeño Cantaloupe Salsa. After cooking that, you will be part-way toward two other meals in the stack, Ginger Salmon and Butter Lettuce Salad with Honey Cilantro Vinaigrette and Shallot and Salmon Burgers with Sesame Aioli.


  • 1 to 2 tablespoons coconut oil
  • 2 eggs
  • 1/2 to 3/4 pound Ginger Salmon,* or cooked salmon, flaked
  • 2 shallots, minced
  • 1/4 to 1/2 cup almond meal or breadcrumbs
  • 1/4 to 1/2 teaspoon red pepper flakes
  • salt and pepper, to taste
  • 1/4 cup mayonnaise or avocado mayonnaise
  • 1 tablespoon soy sauce or coconut aminos
  • 1 tablespoon minced garlic
  • 1 tablespoon sesame oil
  • Toasted Ciabatta Rolls or buns, for serving
  • 1/2 cup Red Cabbage Slaw* or ½ cup shredded cabbage
  • *If cooking the “stack” of 3 meals, you will have this leftover from Ginger Salmon with Red Cabbage Slaw and Jalapeño Cantaloupe Salsa.

    Preparation Instructions

    1. In a large skillet over medium heat, add coconut oil.
    2. Lightly beat 2 eggs in a medium bowl. Add flaked salmon, shallots, almond meal/breadcrumbs, red pepper flakes, salt and pepper and mix well. Form 2 to 3 hamburger-size patties out of this mixture (adding more almond meal/breadcrumbs if needed for burgers to hold together).
    3. Place salmon burgers in the hot skillet and sear for 2 to 4 minutes on each side.
    4. Meanwhile, make Sesame Aioli by combining mayonnaise/avocado mayonnaise, soy sauce/coconut aminos, minced garlic and sesame oil in a small dish. Mix well.
    5. Serve salmon burgers on rolls or buns with remaining Red Cabbage Slaw. Drizzle Sesame Aioli on top of burgers.
    Recipe by  Eat Real with Me