Superhealthy salmon burgers

Superhealthy salmon burgers

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(316 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 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
    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 carrots
    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, questions and tips

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moirashaw1
9th Aug, 2019
5.05
Made for dinner tonight. Added a tablespoon of flour as recommended by others and left in the fridge for a while before frying. I was concerned they might fall apart in the frying pan, but they cooked beautifully and firmed up in cooking. I made this quantity into 6 smaller burgers, as there were only 3 of us eating them. Served with rice and the salad. Will definitely make again. Loved the subtle flavours.
Frantic Flapjack
5th Aug, 2019
5.05
We really enjoyed these. Ridiculously easy to make. I used just one tbsp of Thai red curry paste. I put them in the fridge for a couple of hours and they fried up beautifully. Served with rice, cauliflower cheese and green beans.
Sarah Cook's picture
Sarah Cook
4th Apr, 2019
2.05
I am obviously in the minority here but I really didn't like this recipe. Thought it was quite tasteless. Perhaps it is becos I used shop bought red thai paste.
HungryHatter
12th Feb, 2019
5.05
Lovely recipe. I didn't add any flour to the salmon mix (didn't need it) but did coat the shaped salmon burgers with flour and leave in the fridge for a few hours. Lovely texture - cripsy on the outside moist in the middle.
disenna48
30th Jan, 2019
4.05
Made these this evening. I'm not a fan of fish so I'm always on the lookout for tasty ways to serve it, without it being too fishy. These were lovely and made them very quickly in the processor. We are doing Keto diet, so I added a tablespoon of Coconut flour to the mix before shaping it into burgers. I cooked them in coconut oil, loved them and served them with green beans and cauliflower cheese. Very simple and quick to make, will do them again.
labreunediere
18th Jan, 2019
5.05
Absolutely gorgeous. Had no Thai paste so used a universal curry paste which worked very well. Also made a herby couscous instead of plain rice. Will make this over and over again.
Jennifer Lucy
13th Jan, 2019
5.05
These were delicious. Having read some of the other comments, I added a dessertspoonful of flour before mixing. I don't have a food processor so used my hand blender. I also used half salmon, half cod (for no really good reason, but it worked!) I think the tip about adding a little onion is good. Great recipe and I'll definitely do it again!
Catherine Fritsch's picture
Catherine Fritsch
24th Jul, 2018
5.05
This recipe is amazing! It's definitely one of my favourites. To avoid the mixture becoming too wet, I squeezed out any extra water from the salmon fillets before mixing.
hel_is_heaven
15th Jul, 2018
4.05
Loved the taste of these but they were super sloppy and fell apart. Not sure how other people's stayed together! There's nothing to glue it. For the second one however I put in sauce flour into the salmon and coriander which really made it stick together much better and actually work like a proper burger. Love the taste.
neezy1911
27th Apr, 2018
We liked this a lot. Although the texture of my mix was extremely sloppy, I persevered. It didn't stick together very well at all and did not look that that appetizing on the plate, but the flavour was great. I added 3 spring onions and minced ginger/garlic. Served up with potato wedges and cucumbers in cream - very yum and will do again.

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Bd12
20th Sep, 2018
Should I add any salt or pepper to the mixture when blending it? Many thanks.
goodfoodteam's picture
goodfoodteam
2nd Oct, 2018
Thanks for your question - the soy and curry paste impart a lot of flavour so there's no need to add extra seasoning.
Lauren.mcadam
30th Mar, 2016
Do you use raw salmon or cooked salmon when putting it into the food processor? Thank you
goodfoodteam's picture
goodfoodteam
20th May, 2016
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
1st Dec, 2015
Which is best light soy sauce or dark soy sauce for this recipe?
goodfoodteam's picture
goodfoodteam
14th Dec, 2015
As it is only 1 tsp it doesn't really matter, but light soy sauce will give the fish burger a brighter colour.
nininog
1st Oct, 2015
Can you use tinned salmon for these?
stumpys's picture
stumpys
20th Aug, 2014
3.05
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
goodfoodteam
5th Sep, 2014
Hi there, thanks for your question, the oil is used for frying the burgers, see step 1, line 4, thanks.
stumpys's picture
stumpys
25th Jul, 2014
3.05
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 ?

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jandem's picture
jandem
24th May, 2019
5.05
I used fresh salmon and didn't use oil as the fish has sufficient oil. Very tasty and I will make again and again.
horseyh
23rd Dec, 2014
5.05
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
stumpys
20th Aug, 2014
3.05
The mixture is soggy that's ok BUT you need wet hands to shape them or its almost impossible
titch1986
6th May, 2014
5.05
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!
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