Superhealthy salmon burgers

Superhealthy salmon burgers

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(224 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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disenna48's picture

these were very easy to make and tasted delicious. I added spring onion as some others have suggested.
Have to agree with the comments regarding the consistency of the salmon when it comes out of the blender it does seem very wet. I took the tip of dusting with flour and refrigerated for a few hours prior to cooking. The tip regarding cooking in sesame oil was great and I think really added flavour.
I served mine with sweet potato chips. Definitely will be making these again, they were scrummy - being healthy is a bonus!

irenemorrill's picture
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Yummy and very versatile as a starter or a burger with chips. Fabulous flavour and the salad too!!

skeldie's picture
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Super tasty! Will definitely be making these again very soon.

coverby's picture
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Followed the recipe to a tee and served with chili sauce. Yummy and filling. When making again, I would add more soy sauce in order to give a stronger counterpoint to the hot curry paste.

jillsy488's picture

These were so simple to make the kids could do it. Both my children commented on how delicious they were. A real hit in our house!

sugarcookie's picture
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Didn't have any curry paste so we used festive cranberry chutney. Whole family loved them and everyone wanted seconds! Would make these again. :)

hydrogen's picture
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These were great, i didn't have the exct ingredients - i substituted the thai paste for normal curry paste, added an egg and used olive oil instead to make them healthier. They were very very tasty and meaty my boyfriend who turns his nose up at healthy food, was very jealous!

dorothyfinch's picture
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made this last night very nice

olivialw's picture

I just love this so much! Don't make that weird salad because it's not my cup of tea, so usually serve with thai steamed rice and stir fried broccoli. I also add chilli and sometimes spring onions if they are in the fridge. Delicious!

nancywhitebread's picture

Have made these gorgeous burgers many, many times now. I must admit that I put them in burger baps and serve them with chips and peas/sweetcorn. Not quite so healthy, maybe, but very nice!

libby0's picture
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I don't like salmon but this was delicious! Slicing the cucumber and carrot was a faff! I made some for the children, but left out the curry paste. Clean plates all round,

xhayleybabyx's picture
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these are so easy to make, and i found that 3 salmon fillets made 5 generous sized burgers. i definitely thought the mixture was going to fall apart on frying but was pleasantly surprised to see that they stayed firmly together. highly recommended!!

lmouat's picture
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Wow! My son gave his 10/10 and he doesn't often compliment my cooking so positively. I didnt add oil to the pan but just made sure I used a good non stick one. Served with sweet chilli sauce. Amazing as a main or starter depending ob how many you serve. Yum

martinso's picture
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This is a delicious dish with fantastic flavours.

mamajack's picture
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Lovely! Just lie restaurant Thai fishcakes and so easy. Will definately do these again.

nhogarth's picture
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I really liked how meaty these were but found them a bit dry and i couldnt really taste the ginger. Next time I think I will add more ginger and soy sauce and try them with a sweet chilli sauce.

lolaypop's picture
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I thought the cooked product was too dry and very heavy. On the other hand, the uncooked salmon combination was delicious and I will repeat that and serve as a form of tartare!

eleanormayo's picture
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Was surprised how wet these were, especially after all the other comments of how well they held together, plus I put them in the fridge for a couple of hours before cooking & they did not stay together terribly well. That being said, loved the flavours with the salad and sweet chilli sauce, will be probably try again and add some breadcrumbs.

alisonpg's picture
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Love these fishcakes - very, very tasty and easy to do. The size/thickness was perfect for us. Would also go well with thai style rice or stir-fry veg.

lolipig's picture
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really tasty! made them thinner for crispy effect

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