Dinner

Superhealthy Salmon Burgers Recipe

ByCleo Brixton January 22, 2026January 22, 2026

Introduction

Superhealthy salmon burgers are a delicious and nutritious twist on the classic burger. Packed with fresh flavors from Thai red curry paste and ginger, these burgers are perfect for a light yet satisfying meal. Serve them with a crisp carrot and cucumber salad for a refreshing balance.

The image shows a white plate with three main parts arranged in a neat and inviting way. At the front, there is a golden-brown, round patty with green herb bits visible in its textured surface. Behind it, on the left side, sits a mound of white rice with fine, separated grains. To the right of the rice, there is a small pile of thinly sliced carrot ribbons and cucumber strips mixed with cilantro leaves, sprinkled lightly with black pepper. A small lemon wedge is placed beside the rice on the left edge of the plate. The plate lies on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place the salmon chunks into a food processor along with the Thai red curry paste, grated ginger, soy sauce, and half the chopped coriander. Pulse briefly until the mixture is roughly minced.
Step 2: Shape the mixture into 4 evenly sized burgers. Heat the vegetable oil in a non-stick frying pan over medium heat.
Step 3: Fry the burgers for 4 to 5 minutes on each side, turning carefully until they are crisp on the outside and cooked through.
Step 4: While the burgers cook, use a swivel peeler to peel thin strips of carrot and cucumber into a bowl.
Step 5: Add the white wine vinegar and golden caster sugar to the bowl and toss until the sugar dissolves completely, then mix in the coriander leaves.
Step 6: Divide the salad between four plates and serve alongside the salmon burgers with lemon wedges for squeezing over.

Tips & Variations

Using oily fish like salmon provides a heart-healthy alternative to red meat burgers. You can also try this recipe with tuna steaks for a tasty variation.
For extra flavor, marinate the salmon chunks in the curry paste, ginger, soy sauce, and 1 tsp honey for 10 minutes before processing.
Serve the burgers with rice or in buns for a more traditional burger experience.

Storage

Store any leftover salmon burgers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to retain moisture and avoid drying out. The carrot and cucumber salad is best served fresh but can be kept refrigerated for up to 1 day.

How to Serve

The image shows a round, golden-brown patty placed slightly off-center on a white plate. Behind the patty, there is a neat mound of white rice with a fluffy texture. To the right side of the plate, there is a small pile of thinly sliced ribbons of orange carrot and pale green cucumber mixed with fresh green cilantro leaves, lightly seasoned with visible black pepper. A small wedge of pale yellow lemon is placed near the rice on the left side of the plate. The background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the salmon burgers ahead of time?

Yes, you can prepare the patties in advance and keep them refrigerated for a few hours before cooking. For best texture and flavor, cook them just before serving.