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Superhealthy salmon burgers

Superhealthy salmon burgers

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(278 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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10th Jul, 2013
Great stuff. Frozen for work lunches and defrost during the day!
9th Jul, 2013
were ok but won't be making again
28th May, 2013
Super tasty. I make a batch of these and freeze them individually wrapped in clingfilm for quick midweek meals.
26th May, 2013
I tried this tonight, my boys age 5 and 3 couldn't have enough the burgers. I also put some spring onions into the burger which tasted delicious. I also included frozen peas into the rice. This will be on my favourite list for a long long time, thank you for sharing xxx
17th May, 2013
Planning to make these today and want to freeze a batch. Does anyone know whether it's best to freeze the burgers raw or freeze them cooked? Hopefully someone can advise me here....
6th May, 2013
Amazing, I put some more fresh chilli in for more heat
2nd May, 2013
Wow, these are amazing! I'm glad I read the review telling me not to panic about how wet they are as I was a bit worried but they cooked perfectly and it is correct that you don't need to add any oil to you non-stick pan to fry them because of the fat which comes out of the fish. Very very easy to do and really tasty. Didn't make the salad but served with stir fried green pepper, courgette and carrot mixed with a good dollop of sweet chilli sauce. I suspect this recipe would work very well with white fish too for an even healthier dish. Definitely going onto the list of favourite quick healthy meals.
26th Apr, 2013
Hot! But lovely :-) i did not bother with grating the ginger. I wizzed it around first then threw the remaining ingredients in and blitzed. So easy and quick. We found the flavour from the Thai paste quite hot, so I would add less next time. The texture was also quite wet,but squashed together well and was very easy to fry. Would be lovely made small as a starter. Will definitely make again soon. Fab!
24th Apr, 2013
Surprisingly tasty!
23rd Apr, 2013
Really lovely. You can make them bite size for a starter or canape.


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