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Thai Salmon Burgers

These Thai Salmon Burgers are bursting with fresh salmon, zesty peanut-chili sauce, and crunchy slaw for a quick, flavorful meal everyone will love!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon Patties:
  • 1 pound fresh raw salmon skinless or skin removed
  • 2 green onions thinly sliced
  • 2/3 cup panko bread crumbs
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
For the Peanut-Chili Sauce:
  • 1/2 cup sweet chili sauce
  • 3 tablespoons soy sauce divided; used as fish sauce alternative
  • 1/4 cup canned coconut milk lite or regular
  • 3 tablespoons brown sugar
  • 2 cloves garlic pressed or finely minced
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon grated ginger knob-sized
  • 1 lime juice of freshly squeezed
For the Slaw:
  • 2 cups napa cabbage chopped
  • 3/4 cup shredded carrots
  • 1/2 cup chopped peanuts
  • 1 tablespoon peanut oil for cooking
  • 4 whole wheat buns toasted

Equipment

  • Mixing bowl
  • Knife and cutting board
  • Grater
  • Non-stick skillet or grill pan
  • Measuring cups and spoons
  • Spatula
  • Serving plates

Method
 

Prepare the Salmon Patties
  1. Place 1 pound of fresh raw salmon (skinless or skin removed) into a large mixing bowl. Add 2 thinly sliced green onions, 2/3 cup panko bread crumbs, 1 egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Gently mix the ingredients together with your hands or a spoon until just combined, being careful not to overwork the salmon.
  2. Divide the mixture into 4 equal portions and shape each into a round patty about the size of your buns. Place on a plate and refrigerate for 10-15 minutes to help them firm up and hold their shape during cooking.
Make the Sauce
  1. In a small saucepan, combine 1/2 cup sweet chili sauce, 1 teaspoon soy sauce, 1/4 cup canned coconut milk, 3 tablespoons brown sugar, 2 cloves garlic (pressed or finely minced), 2 tablespoons creamy peanut butter, a knob-sized 1 teaspoon of grated ginger, juice of 1 lime, and 2 tablespoons soy sauce. Gently heat over low-medium heat, stirring frequently until the sauce is smooth and slightly thickened, about 5 minutes. Remove from heat and set aside.
Prepare the Slaw
  1. In a medium bowl, toss together 2 cups chopped napa cabbage, 3/4 cup shredded carrots, and 1/2 cup chopped peanuts. Set aside.
Cook the Patties
  1. Heat 1 tablespoon peanut oil in a non-stick skillet or grill pan over medium-high heat. Once hot, add the salmon patties and cook for about 4-5 minutes per side, or until golden brown and cooked through. Be gentle when flipping to keep patties intact.
Assemble the Burgers
  1. Toast 4 whole wheat buns lightly. Spread a generous amount of the peanut-chili sauce on each bun, place a salmon patty on the bottom half, top with a heap of the napa cabbage and carrot slaw, then add the top bun. Serve immediately and enjoy.

Notes

  • Don’t overmix the salmon mixture to keep patties tender and light.
  • Use fresh ginger and garlic to elevate the flavor of the peanut-chili sauce.
  • Toast the buns to add crunch and prevent sogginess from the sauce.
  • Prepare patties a few hours ahead and refrigerate for convenience.
  • Substitute sunflower seed butter and seeds for a nut-free alternative.