Bang Bang Salmon Burger
If you’ve been craving a burger that packs crunch, heat, and creamy richness in every bite, this Bang Bang Salmon Burger is calling your name. Made with crispy Trident salmon patties, a tangy purple cabbage slaw, and a velvety bang bang sauce that delivers sweet heat, this recipe is fast, flavorful, and seriously satisfying. The buttery toasted brioche buns bring it all together, making this burger feel indulgent yet fresh. Perfect for a quick weeknight dinner or a fun weekend cookout, this one is a guaranteed crowd-pleaser.
Why You’re Going to Love This Recipe
- Quick and easy: Using pre-made Trident salmon patties makes this burger come together in no time
- Flavor-packed: The sweet chili bang bang sauce adds the perfect amount of heat and richness
- Color and crunch: The vibrant purple cabbage slaw brings texture and freshness
- Air fryer-friendly: You can make this entire dish with minimal fuss and cleanup
- Perfect for meal prep: Make extra sauce and slaw to use in wraps or bowls throughout the week
Ingredients
For the Salmon Burgers
- Trident salmon patties
- Brioche buns
- Butter, for toasting buns
For the Purple Cabbage Slaw
- Purple cabbage, thinly sliced
- Carrot, shaved
- Green onion, chopped
- Cilantro, chopped
- Vinegar
- Garlic, minced or paste
- Sesame oil
- Sesame seeds
For the Bang Bang Sauce
- Mayonnaise
- Sweet chili sauce
- Soy sauce
Instructions
Bang Bang Sauce
In a bowl combine mayonnaise, sweet chili sauce, and soy sauce. Mix until smooth and creamy. Set aside.
Purple Cabbage Slaw
In a large bowl add the cabbage, carrot, green onion, cilantro, vinegar, garlic, sesame oil, and sesame seeds. Pour in about half of the bang bang sauce and toss until everything is well coated. Set aside.
Salmon Patties
Place the salmon patties in your air fryer tray or basket and cook according to the package instructions until golden and crisp on the outside.
Toast the Buns
Lightly butter your brioche buns and toast them in a skillet or on a grill until golden and warm.
Assemble the Burgers
Spread a layer of bang bang sauce on the bottom buns. Add the cooked salmon patty, followed by a generous heap of the purple cabbage slaw. Drizzle with more bang bang sauce and close with the top bun.
Storage Tips
- Store leftover slaw and sauce in airtight containers in the refrigerator for up to 3 days
- Cooked salmon patties can be refrigerated for up to 2 days and reheated in the air fryer for crispiness
- Assemble just before serving to avoid soggy buns
Reheating Instructions
To reheat the salmon patties, place them in the air fryer at 375°F for about 5 to 6 minutes or until warmed through and crispy. For the slaw, serve it cold straight from the fridge. Toast fresh buns for the best texture when reassembling.
Bang Bang Salmon Burger
Ingredients
- 4 Trident salmon patties
- 4 Brioche buns
- Butter for toasting buns
Purple Cabbage Slaw
- 2 cups purple cabbage thinly sliced
- 1/4 cup carrot shaved
- 1/4 green onion chopped
- 2 tbsp cilantro chopped
- 1 tbsp vinegar
- 1 tsp garlic minced or paste
- 1 tsp sesame oil
- 1 tsp sesame seeds
Bang Bang Sauce
- 1 cup mayo
- 1/2 cup sweet chili sauce
- 1 tbsp soy sauce
Instructions
Bang Bang Sauce
- In a bowl combine all ingredients listed under “Bang Bang Sauce.” Mix thoroughly and set aside side.
Purple Cabbage Slaw
- In a large bowl add all ingredients listed under “Purple Cabbage Slaw.” Pour in about half of the Bang Bang Sauce and toss until everything is fully incorporated and set aside.
Assemble
- Place the salmon Pattie’s in the air fry tray or basket and cook according to the packaging.
- Add a nice layer of the bang bang sauce to the bottom of the toasted buns.
- Followed by the crispy and juicy salmon pattie. Top with the purple cabbage slaw and more bang bang sauce.
- Finally close with the toasted top bun and enjoy!