One of the downsides of the life of a foodblogger is the fact that I rarely make a recipe twice. There are a few notable exceptions; success recipes that are so easy and so good that I keep making them. This salmon burger is a prime example of that. It’s superfast, healthy and deliciously spicy because of the curry paste that is in it. I made it for the first time somewhere in 2011 and since then it has been made countless times. It’s just one of those go to dishes, when you’re stuck and just need a quick something. And also, while it is a burger, I had never eaten it on a bun before. And I have to confess that this one is better with a good salad than it is on a bun but still, it eats quicker this way. (if you’re in some sort of hurry..)
If you could choose, like I said, eat it with a salad and you’ll have a recipe you’ll keep making time and time again. Make sure you keep the burger together (and use superfresh salmon too) as it is a wet mixture and will fall apart easily if you are not careful. Originally the recipe is without panko (Japanse coarse breadcrumbs) but I like it even better with. It gives it a crunch plus it keeps the whole thing together.
Use a spatula for turning the salmon burger and do it gently. 
Spicy Crusted Salmon Burger
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore, Pescatarian
Description
Crispy salmon patties with a fiery Thai kick. Serve on buns or atop a fresh salad for a lighter meal.
Ingredients
- 2 tbsp Thai red curry paste
- 1 tsp soy sauce
- 1 tsp vegetable oil
- 1 bunch coriander, half chopped, half leaves picked
- skinless salmon fillets, boneless and skinless
- lemon wedge to serve
- panko
- thumb-size piece fresh root ginger, grated
Instructions
- Combine salmon, paste, ginger, soy sauce, and chopped coriander in a food processor. Pulse until minced. Shape the mixture into 4 burgers.
- Place panko breadcrumbs on a plate. Roll each burger in the panko, ensuring all sides are coated.
- Heat oil in a non-stick frying pan. Fry the burgers for 4-5 minutes per side, until crisp and cooked through.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the salmon mixture.
- To make gluten-free burgers, substitute almond flour or crushed pork rinds for the panko.
- Leftover burgers can be stored in the refrigerator for up to 2 days and reheated in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 burger
- Calories: 400
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
What kind of salmon works best for these burgers?
Fresh or thawed wild-caught salmon works well. Pat it dry before forming the patties so the spiced crust adheres properly and the burgers hold their shape on the grill or pan.
Can I make the salmon patties ahead of time?
Yes, form the patties and refrigerate them for up to 4 hours before cooking. Chilling them helps the patties stay together when they hit a hot pan.
How do I know when the salmon burgers are cooked through?
Cook about 3 to 4 minutes per side over medium-high heat. The patties should be opaque through the center and the crust should be firm and set.
