COOKIN’ WITH CHEF KYLE WILLIAMS

Say aloha to summer’s best grilled salmon burger.

Chef Kyle Williams — July 2020

When you top a salmon burger with a cool pineapple slaw, it’s a thing of paradise. Bring a taste of Hawaii to your next backyard BBQ.  

ALOHA HAWAIIAN SALMON BURGERS

SERVINGS: 4

INGREDIENTS

INGREDIENTS FOR THE BURGERS:

  • 4 whole wheat burger buns, sliced
  • 4 4-ounce salmon burgers or filets, wild caught
  • 4 leaves romaine lettuce
  • 1 avocado, de-seeded and sliced
  • 1 red onion, sliced
  • 4-8 tablespoons hoisin sauce
  • 4 tablespoons reduced calorie mayonnaise
  • 1 cup crispy chow mein noodles
  • Salt and pepper, to taste

INGREDIENTS FOR THE GRILLED POTATO WEDGES:

  • 4-6 cups potatoes, cut into wedges
  • 1-2 teaspoons paprika
  • Olive oil, as needed
  • Salt and pepper, to taste 
  • Hoisin dipping sauce, as needed

INGREDIENTS FOR THE ALOHA MANGO SLAW

  • 1/2 mango, peeled, de-seeded and diced
  • 2 cups cabbage, shredded  
  • 2 cups purple cabbage, shredded
  • 1 jalapeno, de-seeded
  • 1 cup cilantro, chopped
  • 1/2 cup carrot, shredded
  • 1/2 cup pineapple juice
  • 1 whole lime, juiced
  • 1 whole lime, zested
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

DIRECTIONS

  1. Grilled Potato Wedges: In a large pot on high, par cook potatoes in enough water to cover until firm. Drain water and allow to cool for 10 minutes. Toss potatoes in oil, with paprika and desired amount of salt and pepper. Reserve on the side until ready to grill.
  2. Grilling Time: Light charcoal grill and use a hardwood along with charcoal. Allow to heat and get to proper temperature before grilling. Will take about 15 minutes.
  3. Put potatoes and onions on the edge of the grill and place salmon in the center. Close the lid completely and open the top and bottom air vents as wide as possible. This will ensure that a good amount of smoke is created to season the food.
  4. Mango Slaw: Mix all ingredients in a bowl and season to taste. Reserve cold on the side.
  5. Flip salmon, onions, and potatoes and put lid back on. 
  6. Once potatoes and onions are golden brown and charred and salmon is done remove from grill. Can add avocado on salmon for the last 30 seconds of cooking.
  7. Can toast hamburger buns at this point if desired.
  8. Plating: Starting with bun on the bottom, start by building with mayo, then lettuce, salmon, grilled onions, hoisin sauce, crispy chow mien, garnish and top with bun. 
  9. Place salmon on plate and put the sides of slaw and potatoes with hoisin dipping sauce and/or sweet Thai chili sauce on plate.

OPTIONAL GARNISH

  • Sesame seeds, black and white
  • 2 tablespoons sweet Thai chili sauce

CHEF NOTES

Counting calories? Serve the salmon in a lettuce wrap instead on a bun. And if you can’t find fresh mango, use frozen diced mango.

From the kitchen of Chef Kyle Williams.

Bon appétit!

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