Salmon burgers with capicollo and orange fennel coleslaw

These salmon and pancetta burgers are an excellent reason to fire up the grill. Add a little fennel salad on the side and repeat it over the summer!


4 servings


20 minutes


15 minutes



Ingredients for the orange fennel coleslaw:

500 ml (2 cups) fennel, sliced thinly with a mandolin

15 ml (1 tbsp) olive oil

15 ml (1 tbsp) white balsamic vinegar

The zest and juice from one orange

Salt, pepper

Ingredients for the salmon patties:

575 g (20 oz) chopped salmon

1 egg

2 green onions, chopped

15 ml (1 tbsp) dry mustard

30 ml (2 tbsp) mayonnaise

65 ml (1/4 cup) breadcrumbs

1 pinch cayenne pepper

Salt and pepper to taste

Other ingredients:

4 slices of Fantino & Mondello’s Black Pepper Capicollo

4 burger buns



In a small bowl, mix together all the orange fennel coleslaw ingredients and let marinate while you are preparing the salmon patties.

In a large bowl, combine the salmon patty ingredients and stir until the texture is smooth. Form 4 patties.

On a non-stick baking sheet over high heat on the BBQ grill, sear the salmon patties for around 4-5 minutes on each side., or until cooked through. Toast the Fantino & Mondello Black pepper capicollo slices and the burger buns.

Assemble the burgers by spreading the mayonnaise on the buns and topping with a salmon patty, one slice of Fantino & Mondello pancetta and fennel coleslaw.

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