Superhealthy salmon burgers

Superhealthy salmon burgers

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(285 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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28th May, 2016
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.
10th May, 2016
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!
7th May, 2016
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.
22nd Apr, 2016
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.
14th Mar, 2016
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.
4th Mar, 2016
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.
17th Feb, 2016
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 :)
28th Nov, 2015
Awesome recipe, goes well in a toasted brioche bun with redslaw.
2nd Nov, 2015
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.
22nd Sep, 2015
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 !


goodfoodteam's picture
29th Jul, 2014
Hi there. It depends on the power of your blender, it may puree rather than chop, perhaps finely chop the ingredients instead
19th Feb, 2014
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. ***
6th May, 2014
try making them as a starter next time and make mini burgers from the quantity, also add a grating of lemon and lime zest to the mixture, makes all the difference to the flavour... I also served them with this Compliments it much better than the rice!
Katie Tillman
9th Feb, 2014
Do the calories include the salad, or is it just for the burger? Thanks Katie
goodfoodteam's picture
13th Feb, 2014
Hi Katie, thanks for getting in touch. Yes, the nutritional information includes the salad too.Enjoy the burgers! Best wishes, BBC Good Food team
14th Apr, 2014
Hi, Wanted to ask if you cook the salmon beforehand or if you mix it with the other ingredients & cook all together. Thanks, Johanna
6th May, 2014
don't cook the salmon first, blend it all together uncooked :)


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