Superhealthy salmon burgers

Superhealthy salmon burgers

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(267 ratings)

Prep: 20 mins Cook: 10 mins

Easy

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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Ingredients

  • 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 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
    Lemon

    Lemon

    le-mon

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

For the salad

  • 2 carrot
    Carrot

    Carrot

    ka-rot

    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

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.

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Comments (274)

nessienoo's picture
5

Served these on a bed of warm couscous with a green salad tossed in balsamic vinegar. Super Supper :o) I halfed the recipe and made four small burgers for two people and was a generous meal.

lindeens's picture
5

Very healthy, very filling and a really fresh tasting - the perfect combination!

michelleinshetland's picture
5

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

kdfoode's picture
5

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
5

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

hilarywalsh's picture
5

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
5

Great and savourous

rhianthomas1984's picture
1

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
5

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
5

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
5

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
4

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
5

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
5

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
5

Great recipe - I'll definitely make these again.

northernminx's picture
5

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
5

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

poopgirl's picture
4

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
5

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
5

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

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