These Thai-inspired salmon burgers are incredible—light, flavorful, and satisfying. They work equally well on buns, over a salad, or wrapped in lettuce for a low-carb option. Fresh herbs and aromatics combine with Thai chiles and fish sauce for bright, bold flavor, while a cool garlic-lime aioli balances the heat. Make them throughout the summer for an easy, impressive meal.
If you enjoy salmon burgers, you might also like a salmon burger served over a kale Caesar salad for a different twist.
Thai Salmon Burgers
2018-06-04 17:50:56
Serves 4
Delicious, light and fresh salmon burgers with vibrant Thai flavors.
Save Recipe
Print
Total Time
35 min
Total Time
35 min
For the Salmon Burgers
- 2 pounds center-cut salmon, boned and skinned
- 1 large shallot, finely diced
- 1 tablespoon finely chopped lemongrass
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 bird’s-eye chiles, finely chopped (or 1 tsp finely diced Serrano)
- 1/2 teaspoon peeled, freshly grated ginger
- 2 cloves garlic, minced
- 2 tbsp freshly chopped cilantro
- 2 tbsp freshly chopped Thai or regular basil
- 1 tbsp freshly chopped mint
- 1 egg, well whisked
- 2 teaspoons fish sauce
- 2 teaspoons cassava flour
- 1/4 cup superfine almond flour
For the Aioli
- 1/2 cup homemade mayo or compliant mayo
- 2 cloves garlic, minced
- 1 tbsp fresh lime juice
Instructions
- Combine the aioli ingredients in a bowl, mix well, and refrigerate until ready to serve.
- Process half of the salmon in a food processor for 2–4 seconds until just combined; avoid overprocessing. Transfer to a bowl and repeat with the remaining salmon.
- Add shallot, lemongrass, salt, pepper, chiles, ginger, garlic, cilantro, basil, mint, fish sauce, egg, and cassava flour to the salmon. Stir gently with a fork until evenly combined.
- Spread the superfine almond flour on a plate for coating.
- Using a 1/2-cup measuring cup, portion the salmon mixture, shape gently into patties, then coat each patty all over with the almond flour. Lightly press to help the coating adhere.
- Heat a large skillet over medium-high with 2 tbsp olive oil. Fry the patties 3–4 minutes per side, until golden. Transfer to paper towels to drain any excess oil.
- Serve on brioche buns or in butter lettuce cups for a bun-less option.
- Toppings suggestion: sliced avocado, sliced radish, and extra mint, basil, and cilantro.
By Alex Snodgrass
The Defined Dish