Superhealthy Salmon Burgers Recipe

Introduction

These superhealthy salmon burgers are a flavorful and nutritious alternative to traditional red meat burgers. Infused with Thai red curry paste and fresh ginger, they offer a vibrant taste that pairs beautifully with a crisp carrot and cucumber salad.

Ingredients

• 4 boneless, skinless salmon fillets (about 550g / 1lb 4oz), cut into chunks
• 2 tbsp Thai red curry paste
• Thumb-size piece fresh root ginger, grated
• 1 tsp soy sauce
• 1 bunch coriander (half chopped, half leaves picked)
• 1 tsp vegetable oil
• Lemon wedges, to serve
• 2 carrots
• Half large or 1 small cucumber
• 2 tbsp white wine vinegar
• 1 tsp golden caster sugar

Instructions

1. Step 1: Place the salmon chunks into a food processor along with the Thai red curry paste, grated ginger, soy sauce, and the chopped coriander. Pulse the mixture until it is roughly minced but not puréed.
2. Step 2: Remove the mixture and shape it carefully into 4 even burgers.
3. Step 3: Heat the vegetable oil in a non-stick frying pan over medium heat. Fry the salmon burgers for 4–5 minutes on each side, or until they are crisp on the outside and cooked through.
4. Step 4: While the burgers cook, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss these with the white wine vinegar and golden caster sugar, stirring until the sugar dissolves. Add the coriander leaves and gently mix through.
5. Step 5: Divide the carrot and cucumber salad between four plates. Serve the salmon burgers alongside with lemon wedges to squeeze over just before eating.

Tips & Variations

• Oily fish like salmon offers a heart-healthy alternative to red meat. For a different twist, try this recipe with tuna steaks instead.

Storage

Store any leftover cooked salmon burgers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven until warmed through to avoid drying out. The cucumber and carrot salad is best served fresh but can be kept separately chilled for up to 24 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these salmon burgers ahead of time?

Yes, you can prepare the salmon mixture and shape the burgers up to one day in advance. Store them covered in the fridge and cook fresh when ready to eat.

What can I serve with these salmon burgers?

These burgers pair well with simple salads, steamed rice, or lightly grilled vegetables. Lemon wedges add a bright finishing touch to enhance the flavors.

Superhealthy Salmon Burgers Recipe

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★★★★★

4.6 from 100 reviews

• Author: Hailey
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

These superhealthy salmon burgers combine fresh salmon fillets with vibrant Thai red curry paste, ginger, and coriander for a flavorful and nutritious meal. Served with a refreshing carrot and cucumber salad pickled in white wine vinegar and sugar, these burgers offer a delicious alternative to traditional red meat patties, packed with heart-healthy omega-3s and bright Asian-inspired flavors.

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Ingredients

Scale 1x2x3x

For the Salmon Burgers

• 4 boneless, skinless salmon fillets (about 550g / 1lb 4oz), cut into chunks
• 2 tbsp Thai red curry paste
• Thumb-size piece fresh root ginger, grated
• 1 tsp soy sauce
• 1 bunch coriander, half chopped, half leaves picked
• 1 tsp vegetable oil

For the Salad

• 2 carrots
• Half large or 1 small cucumber
• 2 tbsp white wine vinegar
• 1 tsp golden caster sugar
• Handful coriander leaves (from the bunch above)

To Serve

• Lemon wedges
• Cooked rice (optional)

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Instructions

1. Prepare the Salmon Mixture: Place the salmon chunks into a food processor along with the Thai red curry paste, grated ginger, soy sauce, and the chopped half of the coriander bunch. Pulse the mixture until it is roughly minced but not pureed, ensuring the burgers retain some texture.
2. Shape the Burgers: Transfer the minced salmon mixture to a bowl. Shape this into 4 equal-sized burger patties by hand, compacting firmly so they hold together well during cooking.
3. Cook the Salmon Burgers: Heat the vegetable oil in a non-stick frying pan over medium heat. Once hot, place the salmon burgers in the pan and fry for about 4–5 minutes on each side. Turn carefully, cooking until each side is crisp and the salmon is cooked through and opaque in the center.
4. Prepare the Pickled Salad: While the burgers cook, use a swivel peeler to peel long strips of carrot and cucumber into a mixing bowl. Add the white wine vinegar and golden caster sugar to the bowl and toss gently until the sugar dissolves completely. Then fold in the reserved coriander leaves to combine.
5. Serve: Divide the carrot and cucumber salad evenly among four plates. Place a salmon burger on each plate alongside the salad. Garnish with lemon wedges for squeezing over the burgers and accompany with cooked rice if desired for a complete meal.

Notes

• Using oily fish like salmon provides heart-healthy omega-3 fatty acids, making these burgers a nutritious alternative to red meat.
• This recipe can be adapted using tuna steaks for a different but equally delicious flavor.
• Marinating the salmon chunks before mincing is an optional step to intensify flavor but not required here.
• Be careful when turning the burgers in the pan to keep them intact; a non-stick pan helps prevent sticking.
• You can serve these burgers with steamed rice or in burger buns if preferred.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Thai

Keywords: salmon burgers, Thai salmon burgers, healthy fish burgers, salmon recipe, Thai curry paste, healthy burgers, fish patties, easy dinner, carrot cucumber salad