Thai Salmon Burgers Recipe

Salmon fillet: Finely chopped and skin removed, this is the main protein for the burgers.

Panko breadcrumbs: These light, flaky breadcrumbs help bind the patties and give them a nice texture.

Red curry paste: Adds a burst of Thai flavor with its blend of spices and herbs.

Egg: Acts as a binder to hold the patties together.

Cilantro: Freshly chopped, it adds a bright, herbal note to the burgers.

Fish sauce: Provides a salty, umami flavor that is characteristic of Thai cuisine.

Lime juice: Freshly squeezed, it adds a zesty tang to balance the flavors.

Vegetable oil: Used for frying the patties to a golden brown.

When forming the salmon patties, make sure to handle the mixture gently to avoid overworking it, which can result in a dense texture. To ensure even cooking, press a slight indentation in the center of each patty with your thumb; this helps the patties cook more evenly and prevents them from puffing up in the middle.

• salmon fillet - Substitute with tuna fillet: Tuna has a similar texture and flavor profile, making it a suitable alternative for salmon in burgers.

• panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can provide a similar binding and texture to the burgers.

• red curry paste - Substitute with green curry paste: Green curry paste can offer a different but still authentic Thai flavor.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a vegan binder similar to eggs.

• cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous flavor similar to cilantro.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the fishy undertone.

• lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidity and freshness to the dish.

• vegetable oil - Substitute with olive oil: Olive oil can be used for frying and adds a slightly different but pleasant flavor.

• Allow the salmon patties to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the salmon burgers in an airtight container, separating each patty with parchment paper to avoid sticking. Store in the refrigerator for up to 3 days.

• For long-term storage, individually wrap each salmon patty in plastic wrap or aluminum foil. Then, place the wrapped patties in a resealable freezer bag, removing as much air as possible to prevent freezer burn. Label the bag with the date for reference.

• When ready to enjoy, thaw the salmon patties in the refrigerator overnight. This ensures they defrost evenly and maintain their texture.

• Reheat the thawed salmon burgers in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat for 3-4 minutes on each side.

• Avoid microwaving the salmon patties as it can make them rubbery and unevenly heated.

• If you prefer a crispier texture, lightly coat the thawed salmon burgers with a bit of vegetable oil before reheating in the skillet.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the salmon burgers on a baking sheet lined with parchment paper.
  3. Cover the burgers loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Serve immediately with your favorite toppings.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or olive oil to the pan.
  3. Place the salmon burgers in the skillet and cover with a lid.
  4. Cook for about 3-4 minutes on each side, or until heated through.
  5. Serve hot with your choice of toppings.

• Microwave Method:

  1. Place the salmon burgers on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. Continue heating in 30-second intervals until warmed through.
  5. Enjoy with your favorite toppings.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the salmon burgers in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, flipping halfway through, until warmed through.
  4. Serve immediately with your preferred toppings.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Lightly oil the grill grates to prevent sticking.
  3. Place the salmon burgers on the grill and cover.
  4. Grill for about 3-4 minutes on each side, or until heated through.
  5. Serve hot with your favorite toppings.

• Mixing bowl: A large bowl used to combine all the ingredients for the salmon patties.

• Knife: Essential for finely chopping the salmon fillet and cilantro.

• Cutting board: Provides a stable surface for chopping the salmon and cilantro.

• Measuring spoons: Used to measure out the red curry paste, fish sauce, and lime juice accurately.

• Measuring cup: Used to measure the panko breadcrumbs.

• Whisk: Useful for beating the egg before adding it to the mixture.

• Frying pan: Used to cook the salmon patties over medium heat.

• Spatula: Handy for flipping the patties in the frying pan to ensure they cook evenly on both sides.

• Plate: For placing the formed patties before frying and for serving the cooked burgers.

• Paper towels: Useful for draining any excess oil from the cooked patties before serving.

Prepare ingredients in advance: Chop the salmon fillet and cilantro ahead of time and store them in the fridge.

Use a food processor: Quickly combine the salmon mixture by pulsing it in a food processor instead of chopping by hand.

Pre-measure ingredients: Measure out the panko breadcrumbs, red curry paste, and other ingredients before starting.

Form patties ahead: Shape the salmon patties and refrigerate them until ready to cook.

One-pan cooking: Use the same pan to cook the salmon burgers and toast the buns to save on cleanup time.