Dinner

Superhealthy Salmon Burgers Recipe

ByEthan Lark November 10, 2025November 10, 2025

Introduction

These superhealthy salmon burgers offer a delicious, heart-smart alternative to traditional red meat patties. Infused with Thai flavors and served with a fresh carrot and cucumber salad, they make a vibrant and nourishing meal perfect for any time.

The image shows a white plate with three main parts carefully arranged. On the left side, there is a round, golden-brown patty with a slightly crispy texture, speckled with green herbs, placed in the front center. Behind the patty, there is a neat mound of white rice with a fluffy texture. To the right of the plate, there is a small salad made of thin, curly strips of orange carrot and pale green cucumber ribbons, garnished with small green herbs and lightly sprinkled with black pepper. A small lemon wedge is placed on the far left edge of the plate. The plate sits 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 until the mixture is roughly minced but not pureed.
Step 2: Remove the mixture and shape it into 4 evenly sized burgers.
Step 3: Heat the vegetable oil in a non-stick frying pan over medium heat. Fry the burgers for 4 to 5 minutes on each side 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: Toss the carrot and cucumber strips with white wine vinegar and golden caster sugar until the sugar dissolves. Then add the coriander leaves and gently mix.
Step 6: Divide the salad between four plates. Serve with the salmon burgers and lemon wedges on the side.

Tips & Variations

Oily fish like salmon is a heart-healthy substitute for red meat in burgers. You can also try this recipe using tuna steaks for a different flavor.
For an extra touch, add a teaspoon of honey to the curry paste mixture before marinating the salmon chunks if you like a slight sweetness.
If you prefer, serve the burgers with rice or in burger buns with your favorite toppings.

Storage

Keep any leftover salmon burgers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave to avoid drying out. Prepare the salad fresh, as the vinegar dressing may make the vegetables soggy if stored together.

How to Serve

A white plate on a white marbled surface holds a round, golden-brown patty with small green herb bits mixed inside, placed front and center. Behind the patty is a neat mound of fluffy white rice, while to the right side there are thin ribbons of light orange and pale green vegetables, garnished with green herb leaves and sprinkled with black pepper. On the left side of the plate is a small wedge of yellow lemon. The lighting is bright and natural. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these salmon burgers?

Yes, you can freeze uncooked shaped salmon burgers in a single layer on a tray until solid, then transfer to a sealed container or bag. Cook from frozen, adding a few extra minutes to the cooking time.

What can I use instead of Thai red curry paste?

If Thai red curry paste isn’t available, you can substitute with another curry paste or a combination of mild chili paste and spices, but the flavor will be different. Adjust seasoning to taste.