Fish & Seafood

Thai-style Salmon Burgers

Thai-spiced salmon burgers with crispy panko coating, served alongside a fresh Asian-style salad with crunchy peanuts and zingy lime dressing.

By Ricky Robinson Updated February 20, 2024

These salmon burgers bring a nice twist to familiar comfort food. What makes them interesting is the blend of Thai red curry paste with fresh ginger, lime, and coriander, which gives the fish a proper depth of flavour without overwhelming it.

The process is simple enough. You combine the salmon with aromatics in a food processor, shape them into patties, then let them rest in the fridge for twenty minutes. This chilling time helps the burgers hold their shape when you fry them and lets the flavours settle in together. The panko breadcrumbs give a decent crispy coating on the outside whilst keeping the inside moist.

The quick chill in the fridge is worth doing properly as it stops the burgers falling apart in the pan.
Thai-style Salmon Burgers recipe image
Thai-style Salmon Burgers

What goes well with these burgers is the fresh Asian-style salad. It is dressed with sesame and garlic oil, brightened with soy and fish sauce, and finished with chopped peanuts for crunch. The peeled ribbons of cucumber and carrot keep things light, and the bean sprouts add texture without being heavy.

The balance works nicely. The burgers have good flavour and a crispy edge from the shallow frying, whilst the salad provides freshness and cuts through the richness. It is the sort of meal that feels a bit different without requiring unusual ingredients or complicated techniques.

Thai-style Salmon Burgers

Panko Red curry paste Salmon
Total Time 45 min
Servings 2 servings
Calories 485 cal
Protein 38g

Ingredients

Equipment Needed

  • Jug
  • Food Processor
  • Non-stick Frying Pan
  • Mixing Bowl
  • Vegetable Peeler

Instructions

  1. 1
    Put the salmon into a food processor with the paste, ginger, soy, lemon juice, breadcrumbs, spring onions, egg, chilli and coriander. Pulse until roughly minced then shape into 2 burgers. Cover and chill in the fridge for 20 minutes.
  2. 2
    Meanwhile, get on with the salad. Using a peeler, peel strips of carrot and cucumber and add to a bowl with the bean sprouts.
  3. 3
    In a jug, mix together the oils, lime juice, soy and fish sauce and pour over the salad. Sprinkle over the nuts.
  4. 4
    When it is time to cook the burgers, heat the oil in a non-stick frying pan, then shallow fry the burgers for 4-5 minutes on each side, turning until crisp and cooked through.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Serving Suggestions

Serve with steamed jasmine rice or in toasted burger buns with extra coriander and sliced chilli.

Variations

For a milder version, reduce the curry paste to 1 teaspoon. You can also swap salmon for cod or haddock if preferred.

Thai-style Salmon Burgers

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