Curried Salmon Burger Recipes

CURRIED SALMON

Steps:

• In a large resealable plastic bag, combine the soy sauce, oil, garlic powder, curry powder, lemon-pepper, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat. Refrigerate for 1 hour. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil 4 in. from the heat until fish flakes easily with a fork, 10-12 minutes.

SUPERHEALTHY SALMON BURGERS

Steps:

• 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.

PERFECT SALMON BURGERS

Steps:

• Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
• Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
• Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
• Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

CURRIED SALMON BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
• In a bowl, mix the sour cream and curry paste. Spread the bottom of each salmon fillet with 1 tablespoon sour cream mixture, and arrange the fillets on the prepared baking sheet. Top fillets with remaining sour cream mixture.
• Bake 25 minutes in the preheated oven, or until the salmon flakes easily with a fork.

SALMON BURGERS WITH CURRY MAYO AND ASIAN SLAW

Steps:

• Combine the diced salmon with the ginger, scallions, salt, pepper and egg in a mixing bowl and mix well. Form the salmon into 4 equal patties, and coat the tops and bottoms with the crushed breadcrumbs.
• Lightly oil a grill or griddle over medium heat. You will want to cook a small portion of the mixture to test for seasoning and then adjust with salt and pepper, as needed. Cook the patties, about 2 minutes per side.
• Slather 1 ounce of the Curry Mayo Sauce on the bottom bun, and top with the salmon burger, Asian Slaw and top bun and serve.
• Combine the mayonnaise, curry paste, salt, cayenne and lime juice in a mixing bowl and mix well. Taste for acid and seasoning, and adjust with more salt and lime juice, if needed.
• It is best to make the slaw ahead of time and let sit for at least 1 hour to allow the flavors to really blend together.
• Combine the rice wine vinegar, ponzu, sugar, salt, pepper, lime juice, cucumbers, peppers and cabbages in a large mixing bowl and mix well. Taste for acid and seasoning and adjust with lime and salt, if needed.

COCONUT CURRY SALMON

Steps:

• Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.
• Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness - I usually opt for 8-10 minutes). See notes and FAQs for potential broiling issues and alternative methods.
• Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce and lime juice to taste. Add spinach; stir into the sauce until wilted.
• Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.

CURRIED PORK BURGERS

Steps:

• Preheat a grill for medium-high heat and lightly oil the grate.
• Mix pork, feta cheese, cilantro, curry paste, garlic, ginger, cumin, salt, and black pepper in a bowl. Divide mixture into fourths and form a burger from each portion. Refrigerate for 10 minutes (up to 4 hours).
• Place burgers on preheated grill, close lid, and grill until an instant-read meat thermometer inserted sideways into the center of a burger reads 160 degrees F (70 degrees C), about 5 minutes per side.

SESAME CRUSTED CURRIED SALMON BURGERS WITH LEMONY HERBS.

Steps:

• 1. Add the salmon to the bowl of a food processor and pulse until it's finely ground, about 30 seconds. Add the salmon to a bowl and mix with curry paste, ginger, garlic, and a pinch each of salt and crushed red pepper flakes. Form the mix into 4 burger patties.2. Place the sesame seeds in a shallow bowl and coat both sides of the burgers in seeds. Cover the burgers and chill 15-30 minutes. 3. Meanwhile, make the yogurt. Mix all ingredients in a bowl until smooth. 4. Heat 2 tablespoon oil in a large skillet over medium heat. When the oil shimmers, add the salmon burgers and cook until the seeds are toasted and golden brown, 3-4 minutes per side. Remove from the skillet. Wipe the skillet clean. 5. Heat the remaining 1 tablespoon oil and the butter in the skillet over high heat. Add the shallots and cook, stirring occasionally until caramelized, about 3 minutes. Stir in the lemon zest. Remove the shallots to a paper towel lined plate. Reserve the oil in the pan. 6. To make the herb topping. In a small bowl, toss together the herbs, arugula, reserved oil, and the crisp shallots. 7. To assemble, spread each piece of naan with yogurt. Add the lettuce, then the burger, and then the herb topping. Serve and enjoy!

CURRIED SALMON BURGER

Steps:

• Combine salmon, oats, eggs and curry powder in a bowl.
• Mix well.
• Divide the mixture into 4 equal portions.
• Shape each portion into a 8cm patty.
• Heat a large non-stick pan and spray with cooking oil.
• Add the salmon patties and cook for 3 minutes each side or until browned and cooked through.
• Serve with minted yoghurt (combine 200g plain yoghurt with 1/3 cup finely chopped mint), if desired and vegetables.