Superhealthy salmon burgers

Superhealthy salmon burgers

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(222 ratings)

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Cooking time

Prep: 20 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

If you're after something a bit lighter than potato-packed fishcakes, try these simple oriental-style burgers

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
292
protein
29g
carbs
7g
fat
17g
saturates
4g
fibre
0g
sugar
6g
salt
0.83g

Ingredients

  • 4 boneless, skinless salmon fillets, about 550g/1lb 4oz in total, cut into chunks
  • 2 tbsp Thai red curry paste
  • thumb-size piece fresh root ginger, grated
  • 1 tsp soy sauce
  • 1 bunch coriander, half chopped, half leaves picked
  • 1 tsp vegetable oil
  • lemon wedges, to serve

For the salad

  • 2 carrots
  • half large or 1 small cucumber
  • 2 tbsp white wine vinegar
  • 1 tsp golden caster sugar

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Method

  1. Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.
  2. Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.

Recipe from Good Food magazine, October 2008

Comments, questions and tips

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Comments

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damson's picture
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Great recipe - I'll definitely make these again.

northernminx's picture
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This was fabulous! My boyf doesnt like salmon but he loved it too. Will def make again. Served with stir fry of noodles and pak choi (home grown!)

stellabain's picture
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Brilliant dish! Well tasty and the salad is fab with it. Simple but good enough for easy dinner party.

poopgirl's picture
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One tip - Use a decent non-stick frying pan. As lovely as these were my fish cakes suck to my frying pan and crumbled apart. I made my own sweet chill dip:

Thumb size of Ginger chopped
2-3 Garlic cloves
3 red chilli's
tbsp fish sauce
tbsp soy sauce
5tbsp caster sugar

Melt sugar in pan with a spalsh of water, when all dissolved blend the ginger, garlic, chilli to a paste and add to pan then add fish and soy sauce and bring to a simmer, remove pan from heat then spoon out sauce into ramekins and leave to cool and chill in fridge until ready to use.

lesley22222's picture
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Probably best new recipe i've tried this year. So simple to make and ready in no time at all and very tasty. I served mine with with watercress (with a dressing of 2 tsp Balsamic Vinegar & 1 tbls Olive Oil) My duaghter will not eat fish as she doesn't like the texture but loved this as it has a texture of a burger

ffowles's picture
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Very easy and very tasty - bit spicy for the kids but they'll get over it!

worrworr's picture
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These were a huge hit! My husband and 5 year old loved these.

laurentd121's picture
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Wonderful idea, love all the flavors together! My only problem is I used a new blender and within half a second the meat had been pulverised to a smooth paste which didn't hold on together at all when I ut it on the pan but even the crumbles of salmons tasted delicious!

Lovely72's picture
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Delicious! Very easy to make, was surprised how easily they stayed together as a burger. Cooked for approx 6-7 mins each side as ours were rather chunky, gave a nice crispy outside. Served with thai rice and stir fry veg but will try salad next time. Highly recommended and will definitely be making again very soon.

joanneruffell's picture
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These were delicious. I dusted in a little flour before frying in a couple of tablespoons of oil which gave them a lovely crisp outside.

huxley-radish's picture
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So good and easy! I ate them with sweet chilli dip, and used japanese rice which I seasoned with star anise. The boyfriend loves chilli so was literally drooling!

hlnharrison's picture
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Delicious and easy. The salad was delicious and goes well with the burgers.

vcrovato's picture
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This was delicious.
I have kept the salad in a bowl od water with ice for about 4 hours before adding the vinegard and sugar so that the strips would stay crunchy.
I also marinated the chopped salmon in the soy sauce, ginger and curry paste for 30 mins before tipping the mixture in the blender - I used green curry paste instead of red because I had an open jar, so it wasn't very spicy but I thought for a light lunch that would do just fine. And it did! Boyfriend absolutely loved it and asked me to make it as a starter to our next dinner party.

clindsay's picture
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Delicious, easy to make and my daughter who usually hates salmon loved them!

littlemissme's picture
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really yummy, quick and easy to make, used green thai curry paste which worked really well. No need to add oil in the pan to fry if using a non stick pan because lots of natural oils from the fish

laurafarrand's picture

was really looking forward to eating these as they looked great but not for me - texture was dry and heavy.

sslade's picture
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I have made these fishcakes so many times. I often make them up the night before or in the morning before i go to work so i can just cook them when i get home.
I make a chilli dip with Sweet Chilli dipping sauce and creme fraiche to serve with them, which compliments the fishcakes nicely.
My children love them to and i find that if you buy the basics salmon off cuts from sainsbury's etc, it can be a cheap family meal.

nidkirm's picture
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these were gorgeous, full of flavour, healthy, and so easy to make! loved them! you could make them smaller and serve as a starter to a thai meal as well.

underwoodj's picture

These were really tasty. I ws surprised how well the ingredients held together! Will definately make again - but probably make them a bit thinner!!

jmistovski's picture
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I did the "try" section recipe alternative - the skewers. they were full of flavours but lacked garlic. Next time will try the salmon burgers

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