Superhealthy salmon burgers

Superhealthy salmon burgers

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(268 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 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, questions and tips

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Comments (275)

krawls's picture

Fantastic combination of flavours that was loved by the whole family - my children even gave me a high five. I'll be making this one again that's for sure.

Gerlache's picture

I've made these countless times, and see no reason to tinker with the recipe (other than putting in a different amount of red curry paste for adults and children) because it works so well. Last night, however, I discovered too late that we were out of red curry paste, so I left out the ginger, soy sauce & coriander as well, and instead used the jar of pesto that was open in the fridge, with extra basil and pine nuts - quite different, obviously, but equally delicious.

elliep89's picture

Great mid week or weekend recipe! Made them on a first day for my husband 5 years ago and they are still a firm favourite in our house!

rer2904's picture

Fantastic recipe, delicious and really easy to make (didn't bother with the salad though). I used spring onion instead of coriander which worked really well, and I didn't have any problems at all with the consistency of the mixture. Will definitely be making these again!

Libby88's picture

So easy to make and so delicious! Great mid-week meal for all the family and have to say one burger was enough with rice and veg. Took the other for my lunch the next day and still tasted great.

Carras1982's picture

Made it last night and would highly recommend for a healthy and filling meal. We made only one burger each and served with the brown rice and salad as suggested - and also some broccoli.
Easy to make and the salmon burgers were very tasty. Will definitely be making this again.

Imjwelch's picture

Such an easy recipe, and amazingly tasty! I did it with pesto and frozen salmon as didn't have Thai past and they worked out perfectly.

Piano_Mike's picture

Terrible consistency! Binned before they even got near a pan. I wasn't sure when I first looked at it that they'd hold together, and in the event was proven right. Waste of a poor fish!

livlu1710's picture

This is absolutely my favourite dish. I've made this dish more times than I can count and I always love it. I've tried making the burgers with garlic as well, but I can honestly say that I prefer them without. All in all I don't change anything from the recipe and it's so tasty every time.

Sairenity's picture

The best recipe I've found yet for getting my kids to eat salmon. I have made them with and without added garlic and do prefer them with, although they are a little pungent! Will try spring onion instead next time for a milder taste. I have also used stem ginger in syrup from a jar when out of root ginger and that seemed to work well too. A delicious, quick and healthy meal.

raven's picture

Lovely and light meal. The burgers looked very wet but don't panic they will hold together in the pan. Very moist -served with sweet chilli sauce, the carrot salad and rice, thought they might be dry but not at all. All three children ate so will make again.

Luciferloo's picture

Absolutely delicious. Didn't make the salad to go with it but the fish cakes were really easy to make and really tasty. Will certainly be making it a regular on the menu.

coolalac's picture

My husband loves this, it's now become a favorite in our house! I add garlic and ginger (as i have a paste ready made) and leave out the coriander and add cayenne pepper too :)

umairiqbal's picture

Awesome recipe, goes well in a toasted brioche bun with redslaw.

lizleicester's picture

Delicious and so much healthier than potato packed fishcakes. I used green Thai curry paste because that's what I had but otherwise followed the recipe and it was very successful.

beckyott's picture

My family love these and they're so quick and easy to make. I use green curry paste because I prefer it and have added spring onion as others have suggested. Yummy !

Elihanna's picture

This was really tasty! A couple of things - I added spring onion and garlic, and some chilli flakes to give it a spicier kick. I thought I'd need some flour to hold together but wasn't needed. I halved the ingredients for 2 people, but we could have eaten more so would next time do the full amount. Recommended!

crazycaterpillar's picture

Delicious - I'm not a great salmon person as I usually find it rather bland but these have a fantastic flavour - will definitely be making these again

forestnuter's picture

I have made this recipe many times and it has alway been delicious. It is quick, healthy and really tasty. It's remarkable how the salmon manages to hold together with no binding agent. A highly recommended recipe

chaz_25's picture

Tasty, fresh and really easy to make. We will be having these again soon.


Questions (17)

Lauren.mcadam's picture

Do you use raw salmon or cooked salmon when putting it into the food processor? Thank you

goodfoodteam's picture

The salmon used here is raw, as this is what helps them stick together. If you used cooked salmon you would need to bind them with egg or add potato to make fish cakes.

hamida97's picture

Which is best light soy sauce or dark soy sauce for this recipe?

goodfoodteam's picture

As it is only 1 tsp it doesn't really matter, but light soy sauce will give the fish burger a brighter colour.

nininog's picture

Can you use tinned salmon for these?

stumpys's picture

what is the 1 tsp of veg oil in the ingredients list for as its not mentioned in the preparation or cooking process? Did you meant 1lt or bottle to cook it in ?

goodfoodteam's picture

Hi there, thanks for your question, the oil is used for frying the burgers, see step 1, line 4, thanks.

stumpys's picture

would they be less soggy if i added breadcrumbs and if so any ideas how much also can u grill them and if so how long and if not, is it shallow or deep fat frying ?

goodfoodteam's picture

Yes adding extra breadcrumbs will make the texture drier. You can grill instead, on a medium high heat on an oiled tray for about 4 mins each side, until cooked through and golden. Thanks.

goldphish's picture

As I don't have a food processor do you think a stick blender would be suitable for making these burgers?

goodfoodteam's picture

Hi there. It depends on the power of your blender, it may puree rather than chop, perhaps finely chop the ingredients instead

carpetgerbil's picture

Easy enough to make, but I found them a bit bland. The rice and salad don't really compliment them well, either. I'm not sure if I'll ever make them again, but they'd probably benefit from some spring onions as well.

On the plus side, they were surprisingly 'meaty' and would be great in a bun with sweet chilli sauce.

Can't rate from my mobile, but take it as 3 stars.


Katie Tillman's picture

Do the calories include the salad, or is it just for the burger?

Thanks Katie

goodfoodteam's picture

Hi Katie, thanks for getting in touch. Yes, the nutritional information includes the salad too.

Enjoy the burgers! Best wishes, BBC Good Food team

hgetz's picture


Wanted to ask if you cook the salmon beforehand or if you mix it with the other ingredients & cook all together.

Thanks, Johanna

titch1986's picture

don't cook the salmon first, blend it all together uncooked :)

Tips (3)

horseyh's picture

Make extra and freeze prior to cooking. These taste just as good when cooked after defrosting as they do when cooked from fresh.

stumpys's picture

The mixture is soggy that's ok BUT you need wet hands to shape them or its almost impossible

titch1986's picture

When you process the salmon and the herbs etc in the food processor the mixture can become come wet, I added a tablespoon of flour ju to hod its shape while making the burgers. I placed them on a tray with some greaseproof paper and froze them for a couple of hours before cooking - to make it easier and to ensure they didn't fall apart while handling them.... cooked perfectly!

Remember not to freeze the burgers if the salmon has already been frozen!