Asian Salmon Burgers by Amelia Freer
Photo by Emma Goodwin

Asian Salmon Burgers


These salmon burgers are zingy and tangy with Omega-3 fatty acids, EPA and DHA, which help to maintain our health and potentially reduce inflammation. I serve them with cress and a big pile of salad.

serves 4

Asian Salmon Burgers by Amelia Freer
Photo by Emma Goodwin


4 salmon fillets about 400g
5 spring onions, white and greens roughly chopped
1 thumb sized piece of ginger, peeled and grated
zest of 1 lime
small bunch of coriander, chopped, including stalks
1 pinch white pepper
1 tsp fish sauce
1 tbsp olive oil
lime wedges, to serve
salad and Cress, to serve


Place the 1/3 of the salmon chunks, spring onions, ginger, lime zest, and coriander into a processor and blend until roughly combined, don’t let it become a puree. Add the remaining salmon and pulse a couple of time only, it should still have some chunks of fish. If you have time, leave this to chill for 30 minutes, it will be easier to handle.

With wet hands, shape into four burgers about 8cm wide and leave to firm up a further 30 minutes in the fridge, if you have time. Pre-heat oven to 200/180fan/gas 6. Line a baking sheet with parchment paper.

Heat the oil in a frying pan and fry the burgers for a couple of minutes on each side to brown, place on a lined baking sheet and finish in the oven for 8 minutes or until cooked through.

Serve with a salad, spicy cress and a wedge of lime

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