In association with
Superhealthy salmon burgers

Superhealthy salmon burgers

  • 1
  • 2
  • 3
  • 4
  • 5
(274 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th Feb, 2014
Not a true rating of the recipe as you didn't follow the recipe (a general bug bear of mine on recipe websites!). Tinned salmon will give a different burger to fresh salmon, which is why it tasted different and didn't hold together so well.
19th Nov, 2013
Love, love, love these. Was served them at a dinner party and had to get the recipe! Goes so perfectly with the lemony mushroom and herb rice. Definitely worth the effort I'd even say it was worth it when my food processor was broken. Simply gorgeous!
7th Nov, 2013
I was skeptical of these before I put them on the pan as the consistency of the raw burgers was sloppy and not what I had expected at all. Needless to say my instinct was completely wrong and these burgers turned out absolutely unreal! Soooo tasty and moist, dare I say better than traditional beef burgers! Think I've found my new favourite way to eat salmon AND burgers!
7th Nov, 2013
These burgers are really scrummy and super-quick to make. I added chopped spring onions and a pinch of chilli, just to give them a bit of zing. I didn't think they'd hold together but they did. The secret is not to overcook them so that they stay succulent and tender.
2nd Nov, 2013
When I started making these burgers I wasn't quite sure how they were going to turn out, I felt as if something was missing. However, I proceeded as instructed and was highly delighted with the result. They were very 'meaty' and moist. I served them with Rocket, cucumber, a big dollop of natural yogurt and a good squeeze of lemon juice. Deeelicious!
28th Oct, 2013
EASY and delicious. As in previous comments the mixture was very wet but it worked and only 1 out of 6 kind of fell apart. Added some spring onions, a red chilli and some garlic paste.... delish. Definitely one to try again.
24th Sep, 2013
These were absolutely delicious! Will definitely be a regular on our menu. Yum!
29th Aug, 2013
The mixture was quite wet even when cooked but tasted lovely!
6th Aug, 2013
A delicious recipe that really is easy to make. This is one to keep.
10th Jul, 2013
Great stuff. Frozen for work lunches and defrost during the day!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.