Southwestern Salmon Burgers With Lime Cilantro Slaw is full of excellent mixes and delicious seasonings with a lot of topping possibilities, like this easy-to-make lime cilantro slaw. They can be served as a healthy burger for dinner or lunch.

Today’s instruction in burger land was kind of a long time coming. I continually thought salmon burgers were difficult or exhausting to make. And yet I really love them.

These southwest salmon burgers have all types of fun mix-ins — bell peppers, corn, cilantro — and excellent seasonings to give them a southwestern taste.

Ingredients

• 1 lb fresh salmon fillets, skin removed

• ⅔ cup Panko breadcrumbs

• 1 large egg, lightly beaten

• ½ cup red bell pepper, chopped

• ⅓ cup corn kernels (fresh, canned, or thawed frozen)

• ¼ cup red onion, chopped

• ¼ cup fresh cilantro, chopped

• Zest and juice of 1 lime

• 1 clove garlic, minced

• 1¼ tsp chili powder

• ¾ tsp ground cumin

• ¾ tsp kosher salt

• ¼ tsp black pepper

• ⅛ tsp cayenne pepper (optional, for extra heat)

• 1 tbsp canola oil or vegetable oil

Instructions

1. Prep the Salmon

• Cut the salmon into large chunks and place in a food processor.

• Pulse a few times until the salmon is finely minced but not pureed.

2. Make the Mixture

• In a large mixing bowl, combine the minced salmon, breadcrumbs, beaten egg, bell pepper, corn, red onion, cilantro, lime zest and juice, garlic, chili powder, cumin, salt, black pepper, and cayenne (if using).

• Mix gently until just combined. Avoid overmixing to keep the burgers tender.

3. Form the Patties

• Divide the mixture into 4 equal portions.

• Shape each portion into patties about ½ inch thick.

• Place the patties on a plate, cover, and refrigerate for 15–30 minutes to help them firm up.

4. Cook the Burgers

• Heat the canola oil in a large skillet over medium heat.

• Add the salmon patties and cook for about 4 minutes per side, until golden brown and just cooked through.

• Be careful not to overcook, as salmon can dry out quickly.

Optional: Grill the patties over medium heat, brushing the grates with oil first to prevent sticking.

5. Serve

• Serve the salmon burgers on toasted buns with lettuce, avocado, or your favorite toppings, and a squeeze of lime for extra freshness.

Make Ahead & Storage

• Make Ahead: Form the patties, place parchment paper between them, and refrigerate for up to 24 hours before cooking.

• Refrigerator: Store cooked patties in an airtight container for up to 2 days.

• Freezer: Freeze uncooked patties on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before cooking.

Pork Chops with Cranberries and Balsamic are a fast and straightforward weeknight or date night dinner that brings serious flavor with simple ingredients. You may be surprised at how some simple ingredients will bring the most flavor to these pork chops. It’s got depth, richness, a touch of earthiness from the rosemary, and a sweet-tart mix of cranberry sauce and balsamic vinegar.

You have to trust me that this mixture of flavors is outstanding! And this can be an excellent way to use some leftover cranberry sauce after Thanksgiving to create an entirely different meal that everybody will wish to dig into!

Ingredients

• 2 tsp olive oil (or vegetable oil of your choice)

• 4 pork chops, boneless or bone-in (about 1 inch thick)

• 1½ tsp fresh rosemary, chopped (or ½ tsp dried rosemary)

• ½ tsp salt

• ¼ tsp black pepper

• ¼ cup cranberry sauce – or ½ cup fresh or frozen cranberries + 1–2 tbsp sugar or honey

• ¼ cup balsamic vinegar

• ¼ cup red wine (or chicken broth as a substitute)

Instructions

1. Sear the Pork Chops

• Heat olive oil in a large skillet over medium-high heat.

• Season pork chops with rosemary, salt, and black pepper.

• Sear boneless chops for 3–4 minutes per side or bone-in chops for 4–5 minutes per side, until golden brown.

2. Make the Sauce

• Add the balsamic vinegar, red wine (or broth), and either:

  • Cranberry sauce for a smooth, sweet glaze, or

  • Fresh or frozen cranberries + sugar or honey for a slightly tart, vibrant sauce.

• Stir well and bring to a gentle simmer.

3. Simmer the Pork

• Reduce heat to medium-low, cover, and simmer until the pork is cooked through:

  • Boneless chops: ~8 minutes

  • Bone-in chops: ~10–12 minutes

• Internal temperature should reach 145°F (63°C).

4. Reduce the Sauce

• Remove the pork chops to a plate and cover to keep warm.

• Increase heat to medium-high and simmer the sauce for 3–4 minutes, until it reduces by about half and slightly thickens.

• If using fresh cranberries, cook until they burst and the sauce is glossy.

5. Serve

• Plate the pork chops and spoon the cranberry-balsamic sauce over the top.

• Garnish with fresh rosemary sprigs or a sprinkle of black pepper for a beautiful finish.

Make Ahead & Storage

• Make Ahead: Prepare the sauce up to 2 days in advance; reheat gently before serving with freshly seared pork chops.

• Refrigerator: Store cooked pork chops in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth to keep them juicy.

• Freezer: Freeze cooked chops and sauce separately for up to 2 months. Thaw overnight in the fridge, then reheat slowly until warmed through.

Timing

• Prep Time: ~10 minutes

• Cook Time: ~20 minutes (boneless) | ~25 minutes (bone-in)

• Total Time: ~30–35 minutes

Tips for Pork Chops with Cranberries and Balsamic:

• I use thick-cut pork chops about 1 to about 1/2 inches thick. If yours are somewhat thinner, the preparation time will be less.
• I’ve also used red wine (when we’ve had some open) and chicken broth, and it’s lovely both ways. You can use what you have.
• You can use your own version of homemade cranberry sauce, and I guess you can try it with the canned stuff.
• I don’t suggest, however, substituting dried rosemary for fresh rosemary here.
• If you want to add a touch of decadence, stir in a tablespoon of butter once you finish the sauce.
• Use a meat thermometer to ensure your pork chops’ internal temperature is at least 145 F for medium-rare. 

Honey Mustard Baked Salmon is an awesome and healthy dish that is really easy to make. They say you should eat fish at least twice a week. Salmon is certainly one of those nights in our house. I also love that it’s so quick and simple to make. Whatever flavor you wish, you’ll cook a salmon entree in twenty minutes, no problem. Yes, I’m in for it!

Here I’ve gone with an easy honey-mustard coating. I use a mixture of Dijon and coarse-grain mustard cause I like the taste and texture that it adds. If you don’t keep coarse-grain mustard in your kitchen, you’ll go with all Dijon mustard.

All you do is stir the honey and mustard, spread it over your salmon, top it with a touch of butter for additional flavor and richness, and toss it in the oven.

I additionally highly suggest shopping for wild-caught salmon. It’s got a lot of flavors and more nutrients; a win-win if you ask me!

Also, check my complete guide on cooking temperature for salmon. 

Ingredients

• 26 oz salmon fillets (wild salmon recommended)

• 1 tsp coarse mustard

• 1 tsp Dijon mustard

• 2 tsp honey

• Salt and black pepper, to taste

• Butter pats, for topping (optional but recommended)

Instructions

1. Preheat Oven

• Preheat your oven to 400°F (200°C).

• Line a baking dish with foil and lightly spray with olive oil or non-stick cooking spray.

2. Make the Sauce

• In a small bowl, whisk together the coarse mustard, Dijon mustard, and honey until smooth. Set aside.

3. Prepare the Salmon

• Rinse and pat the salmon fillets dry with paper towels.

• Place them in the prepared baking dish and season lightly with salt and pepper.

4. Add the Honey Mustard

• Brush the honey mustard mixture generously over the salmon fillets, coating them well.

• Place a small pat of butter on top of each fillet (or two if you want extra richness).

5. Bake

• Roast in the oven for 13–18 minutes, depending on the thickness of the fillets.

• The salmon should flake easily with a fork but remain moist and slightly translucent in the center.

6. Rest and Serve

• Remove from the oven and let rest for 5 minutes.

• The residual heat will finish cooking the salmon perfectly.

• Serve with roasted vegetables, a fresh salad, or steamed rice for a balanced meal.

Make Ahead & Storage

• Make Ahead: Prepare the honey mustard mixture up to 2 days in advance and store it in the fridge.

• Refrigerator: Store leftover cooked salmon in an airtight container for up to 3 days.

• Freezer: Freeze cooked salmon tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Prep and Cook Time

• Prep Time: ~5 minutes

• Cook Time: ~15 minutes (depending on fillet thickness)

• Total Time: ~20 minutes