Thai Green Salmon Burger

20 minutes
Amount Per Serving: Calories 688; Fat 28.8g; Carbs 66.7g; Sugars 20g; Fibre 9.3g; Protein 35.8g; Sodium 1.9g
Thai salmon burgers are intense, spicy and creamy. You can increase or reduce the amount of curry paste depending on your spice tolerance.
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  • For the salmon burgers
  • 500g salmon, finely chopped
  • ½ cup fresh breadcrumbs
  • 2 spring onions, finely chopped
  • A handful of coriander, finely chopped
  • 1 tablespoon green curry paste
  • Salt and freshly ground pepper
  • To serve
  • 1 cup thick plain yoghurt
  • cos lettuce leaves
  • 1 cup grated carrot
  • 1 red onion, thinly sliced
  • A handful of mint leaves
  • Lemon wedges


  • Mix the chopped salmon with the finely chopped spring onions and coriander and green curry paste in a large bowl. Season with salt and pepper and mix well.

  • Divide the mixture into 8 and mould each piece into a patty. Cover loosely with greaseproof paper and refrigerate till ready.

  • To make the yoghurt sauce, mix the yoghurt with salt and pepper.

  • To make the relish, mix the grated carrot with the red onion and mint.

  • Brush a griddle or large heavy-based frying pan with a little oil. Heat until hot and cook the salmon burgers for 3–5 minutes, turning once, until golden brown.

  • Serve the salmon burgers with the yoghurt sauce, relish, lettuce, carrot, red onion, mint and lemon wedges.

  • Serving Suggestions: To serve each burger, scoop a tablespoon of the relish, followed by a dollop of yoghurt sauce on top of a salmon patty. Top with cos lettuce leaves and garnish with a little grated carrot, red onion, mint and a lemon wedge.

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