Superhealthy salmon burgers

Superhealthy salmon burgers

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(295 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 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



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

For the salad

  • 2 carrots



    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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Catherine Fritsch's picture
Catherine Fritsch
24th Jul, 2018
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.
15th Jul, 2018
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.
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.
5th Oct, 2017
My first Good Food failure! I've enjoyed just about every recipe on here but this was not good at all and was a waste of good salmon. Even though I halved the amount of Thai curry paste, it still overpowered the flavour of the salmon and as for the texture, well let's not even go there! A great shame as I had been looking forward to these. :(
25th Aug, 2017
This is a wonderful recipe, quick, tasty and can be eaten hot, cold, with or without salad.
3rd Apr, 2017
Just used salmon fillets whole - didn't bother making them into burgers. Used all the burger ingredients as a marinade then fried the fillets which made like a crispy coating. Really good served with the recommended rice and sweetcorn fritters.
19th Mar, 2017
So so delicious. I was worried about them falling apart as they looked so wet, but they were fine! Yum
13th Jan, 2017
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.
10th Sep, 2016
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.
29th Aug, 2016
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!


20th Sep, 2018
Should I add any salt or pepper to the mixture when blending it? Many thanks.
goodfoodteam's picture
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.
30th Mar, 2016
Do you use raw salmon or cooked salmon when putting it into the food processor? Thank you
goodfoodteam's picture
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.
1st Dec, 2015
Which is best light soy sauce or dark soy sauce for this recipe?
goodfoodteam's picture
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.
1st Oct, 2015
Can you use tinned salmon for these?
stumpys's picture
20th Aug, 2014
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
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
25th Jul, 2014
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 ?


23rd Dec, 2014
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
20th Aug, 2014
The mixture is soggy that's ok BUT you need wet hands to shape them or its almost impossible
6th May, 2014
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!