Salmon Burger
These vibrant salmon burgers are infused with Thai red curry paste, fresh ginger, and coriander for bold, aromatic flavor. Paired with a refreshing quick-pickled carrot and cucumber salad, this dish is both light and satisfying—perfect for a flavorful lunch or dinner.
Ingredients
For the Salmon Burgers:
4 boneless, skinless salmon fillets (about 550g / 1lb 4oz), cut into chunks
2 tbsp Thai red curry paste
1 thumb-sized piece fresh root ginger, grated
1 tsp soy sauce
1 bunch fresh coriander (cilantro) – half chopped, half leaves reserved
1 tsp vegetable oil
Lemon wedges, for serving
For the Salad:
2 carrots
½ large or 1 small cucumber
2 tbsp white wine vinegar
1 tsp golden caster sugar
Instructions
Step 1 – Make the Salmon Burgers:
Place the salmon chunks into a food processor along with the Thai red curry paste, grated ginger, soy sauce, and chopped coriander. Pulse until the mixture is roughly minced—don’t over-blend. Shape the mixture into 4 burger patties.
Heat the vegetable oil in a non-stick frying pan over medium heat. Cook the burgers for 4–5 minutes on each side, flipping carefully, until golden, crisp, and cooked through.
Step 2 – Prepare the Salad:
Use a vegetable peeler to slice the carrots and cucumber into long, thin ribbons. Place in a bowl and toss with the white wine vinegar and golden caster sugar. Stir until the sugar is fully dissolved. Add the reserved coriander leaves and mix gently.
Step 3 – Serve:
Divide the salad among 4 plates. Serve each portion with a salmon burger and a wedge of lemon. Add steamed rice or buns if desired.
- Pro Tip
For extra texture, chill the salmon burger mixture for 15–20 minutes before shaping—it helps the patties hold together better when frying. You can also grill them for a smokier flavor or serve them in toasted burger buns with a dollop of sriracha mayo.
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