Honey Mustard Mango Slaw for Pacific Halibut Burgers & More
June 18th, 2025A Crunchy, Fresh Side for Seafood
Chef's note: Pacific Halibut Burgers can be broiled, grilled, baked, pan-fried, or air-fried. See the full array of Pacific Halibut Burger Cooking Methods for a complete list of options.
Sweet, tangy, and just a little spicy, this Honey Mustard Mango Slaw is a juicy and crunchy topping for grilled Pacific Halibut Burgers. The slaw brings together bright citrus juices, sweet mango, zesty mustard, and a kick of jalapeño — all tossed with crisp shredded lettuce and fresh cilantro for a refreshing crunch. A sprinkle of Mexican cotija cheese or feta adds a creamy, salty finish that pairs perfectly with the sweet and spicy slaw.
The slaw is a delicious complement to hearty Pacific Halibut Burgers, but it would also be a delicious side for any grilled or blackened seafood. You can also enjoy it as a topping for grilled sockeye salmon burgers.
Honey Mustard Mango Slaw for Pacific Halibut Burgers & More
By Wild Alaskan Company
Note: The slaw does not require any cooking. The “cook time” listed in the recipe includes 20 minutes of resting time for the slaw, which allows the flavors to meld. While the slaw is resting, you can use that block of free time to cook the Pacific Halibut Burgers using your preferred method from the top of the blog post.
Prep time
10 minutes
Cook Time
20 minutes
Total time
30 minutes
Yield
4 servings
Ingredients
- FOR THE SLAW
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Zest of 1 orange
- 2 cups finely shredded slaw mix
- ½ cup mango, diced
- 1 small jalapeño, thinly sliced, seeds and stems removed
- 2 tablespoons cilantro, chopped
- FOR THE BURGERS
- 4 (5 oz.) Pacific Halibut Burgers
- 4 brioche hamburger buns, lightly toasted
- 2 tablespoons crumbled cotija or feta cheese (optional)
Instructions
1. In a medium bowl, whisk together orange juice, lime juice, honey, mustard, paprika, salt, pepper, and orange zest. Toss in slaw mix, diced mango, jalapeño, and cilantro until everything is evenly coated. Cover and refrigerate for 20 minutes to allow flavors to meld.
2. Meanwhile, cook the Pacific Halibut Burgers using your preferred method. (See cooking method options above.)
3. Add the grilled halibut burger to the toasted bottom bun and top with about ½ cup of the honey mustard slaw. Top with crumbled cotija/feta (if using) and add the top bun. Enjoy.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
