Superhealthy salmon burgers

Superhealthy salmon burgers

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(264 ratings)

Prep: 20 mins Cook: 10 mins


Serves 4

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

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal292
  • fat17g
  • saturates4g
  • carbs7g
  • sugars6g
  • fibre0g
  • protein29g
  • salt0.83g
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  • 4 boneless, skinless salmon fillet, 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

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 bunch coriander, half chopped, half leaves picked
  • 1 tsp vegetable oil
  • lemon wedges, to serve



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the salad

  • 2 carrot



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

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


  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.

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Comments (272)

michelleinshetland's picture

Wow, this was super easy and so delicious. My husband and I both loved it! Will definitely be making this again!

kdfoode's picture

Spectacular! I used green onion tops instead of coriander and made sandwiches with cucumber raita. Simple, fresh, and will definitely make again.

lauafh83's picture

I made these last night and they were absolutley delicious! Has anyone made smaller ones for a buffet?

hilarywalsh's picture

I just loved these and so did my family, definitely be doing them again, I accompanied them with some prawns in noodles and it went really well together. Also used sesame oil in the pan.

naujalis's picture

Great and savourous

rhianthomas1984's picture

I was very disappointed with this recipe. I didn't like the taste or the texture, maybe i would have enjoyed it more with a little potato in the mixture. Either way, i won't be making it again to find out.

lonestarsky's picture

Really, really quick and easy to make, and held together a lot better than I expected them to! Tasted great aswell, infact I enjoyed them a lot more than the usual fish and potato cakes I normally make, these were much lighter and flavoursome. I served it with the salad, noodles and chilli dipping sauce. Made a nice change from boring old salmon fillets, will definitely make again!

siobahn's picture

these were so easy to make used schwartz lemon grass ginger and coconut paste (instead of thai red curry paste) and added a clove of garlic, didnt measure anything used a hand blender and they worked a treat! will be trying them again on my friends!

donnalovescheese's picture

Really really nice and I didn't change a thing. Even impressed hubby who isn't normally a fan of fishcakes.

cs_whittaker's picture

The flavours here are absolutely delish! we didn't have any paste so we used fresh lemongrass and chillies instead, and it was still yummy.

melaniejb1's picture

Yum! Delicious and I was amazed that I didn't need to put any egg in it! Will definitely make this one again! :D

babswilkes's picture

I have just had these for lunch and I loved them, I am doing a Thai themed night on Sunday for friends.
I will do these as a starter followed by chicken green curry and to finish, sticky rice with banana fritters.
I can see then becoming a favorite

damson's picture

Great recipe - I'll definitely make these again.

northernminx's picture

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

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

poopgirl's picture

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

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

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

worrworr's picture

These were a huge hit! My husband and 5 year old loved these.

laurentd121's picture

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!


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