Chef critique
Salmon Burgers with Apple-Cabbage Slaw
A clear, well-balanced weeknight recipe with spot-on seasoning for the slaw and smart handling of pre-seasoned salmon burgers.
Score: 9/10
Suggested fixes
- In Step 4, give direct cooking times (e.g., 3–4 minutes per side if thawed, or 6–7 minutes per side if frozen) and recommend pulling the burgers at 125–130°F before resting briefly.
Issues
- low / clarity: Step 4 defers to package directions for whether the burgers are frozen or thawed and gives a very broad 10–16 minute cooking window, which is less helpful than giving direct stovetop times for thawed vs. frozen patties.
- low / flavor: Pulling salmon burgers at 135°F is slightly higher than the ideal 125–130°F range for keeping salmon moist and tender.
Strengths
- Instructions follow a logical progression from prep to active cooking and assembly, with exact divided quantities called out at each stage.
- The slaw dressing uses an appropriate salt level (3/4 teaspoon Morton kosher salt for 14 oz of produce) and builds in resting time so the cabbage softens while the burgers cook.
- Properly accounts for the pre-seasoned commercial salmon burgers by omitting extra salt on the patties.