These Healthy Salmon Burgers come together in just 20 minutes and are a great easy recipe! They’re juicy, flavorful, and are great for meal prep or a crowd. You will truly sink your teeth into heaven with each bite!
Not only are these Salmon Burgers nutritious, providing an adequate source of good quality protein and healthy omega-3 fatty acids, but they’re also quick to make with simple ingredients. Just 20 minutes and THAT’S IT! Ten minutes to prepare and 10 minutes to cook. It doesn’t get better than that!
I love having different options to get in tons of protein! This delicious burger is a great way to mix things up and I think you’ll be surprised at just how much you love them!
Also Read: Salmon Caviar Recipe
Superhealthy salmon burgers
Course: LunchCuisine: American, IndianDifficulty: Easy4
servings20
minutes10
minutes292
kcalIf you’re after something a bit lighter than potato-packed fishcakes, try these simple salmon burgers with ginger, soy sauce and coriander
Ingredients
4 boneless, skinless salmon fillets, about 550g/1lb 4oz in total, 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
- For the salad
2 carrots
half large or 1 small cucumber
2 tbsp white wine vinegar
1 tsp golden caster sugar
Directions
- Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers.
- Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.
- Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves.
- Divide the salad between 4 plates. Serve with the burgers and rice.
Notes
- Oily fish makes a heart-healthy alternative to red meat burgers. This recipe would also be delicious with tuna steaks.