Thai Salmon Burgers
If you like salmon, this recipe for Thai salmon burgers is an absolute must-make! No questions asked, get in your car and go pick up the ingredients because you NEED this recipe. It’s also perfect served with my Asian inspired cabbage slaw, fluffy rice, chopped nori, and mixed salad greens. Trust me, this flavor is a super delicious party in your mouth… and your tastebuds will thank you!
Whole Foods Copycat Recipe
My mom is a recipe genius. One day after coming home from a trip to upstate New York, she stopped with my stepdad to pick up groceries at Whole Foods (because we eat ourselves out of house and home 😉 ). But what happened because of that trip changed our salmon forever… because she found these amazing Thai salmon burgers! But we can’t take full credit for the recipe. These burgers weren’t our idea – thank you Whole Foods!
The Right Ingredients
While we loved the Whole Foods version of the burgers, they weren’t made with the best ingredients. Their burgers were made with farm-raised instead of wild-caught salmon, canola oil, sugar, and a few other low quality ingredients. That’s where my mom’s genius came in (as it always does when we eat something we really like). So we experimented with our own Thai salmon burgers until we figured out how to make them ourselves, and now we can’t stop eating them! They’ve quickly become one of the go-to meals we make throughout the week. They’re just that easy and delicious to make!
I know that the promise of healthy and delicious meal isn’t always enough of a reason to make a recipe. It has to be EASY too! That’s why this recipe has a few shortcuts that make it easy to make from prep to table in only 20 minutes!
- Use thawed frozen salmon filets instead of running to the store for fresh fish. See note at the bottom of the recipe for more information.
- Use a food processor to chop up all of the ingredients for you! Then simply form the patties from the mix.
- Prep the slaw the day before you want to make the burgers, so it has a chance to marinate which means one less thing to do at dinner! Plus it improves the flavor so it’s even more delicious.
Thai Salmon Burger with Asian Cabbage SlawPrint This
- 1 lb. wild-caught salmon
- 1/4 cup chopped green onion
- 1/4 cup sesame seeds
- 1/4 cup gluten free bread crumbs (or almond meal)
- 3 tbsp. avocado oil mayo
- 2 tsp. each fresh grated ginger and garlic powder
- 2 tbsp. soy sauce or tamari
- Juice of 1 lime
- Fresh chopped cilantro, optional
- Asian cabbage slaw: shredded red cabbage, shredded carrots, chopped green onion, sesame seeds, rice vinegar, sesame oil, honey, sea salt, pepper, chopped clementine or orange - all to taste
- Remove the skin from your salmon, then roughly chop the meat. Or place the salmon in food processor or chopper and blend until it’s slightly course – you want to leave some bigger chunks of salmon.
- Add the remaining ingredients. If you’re using a food processor, blend the ingredients in just until mixed. Otherwise, mix well by hand.
- Form the mix into patties. Heat a pan on medium high and grease with avocado or coconut oil. Turn down the heat to medium, add your patties, then cover the pan with a lid. Cook the patties on each side for about 5 minutes, or until golden brown. Combine the slaw ingredients, then serve and enjoy!
You can use fresh or frozen salmon. My favorite way is to buy frozen salmon filets and keep them in the freezer. When I'm ready to make the burgers (or any salmon recipe) I take them out of the freezer to let them thaw. It's so simple and a lot easier than running to the store to buy fresh fish!