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Salmon Burgers with Mango-Thai Salsa

Serves 4


    Salmon Burgers with Mango-Thai Salsa

    These Asian-inspired salmon burgers won’t leave you missing the beef or the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal.


    Skin deep

    Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.


    Salmon Burgers with Mango-Thai Salsa


      • 1 lb (450 g) skinless salmon
      • 1 large organic egg
      • 1/2 cup (125 mL) panko bread crumbs
      • 2 garlic cloves, minced
      • 1 Tbsp (15 mL) low-sodium soy sauce or tamari
      • 1/3 cup (80 mL) fresh, chopped basil
      • Zest of 1 lime
      • Juice of 1/2 lime
      • 2 tsp (10 mL) fish sauce
      • 1 tsp (5 mL) sesame oil
      • 1 tsp (5 mL) coconut sugar
      • 1 1/2 cups (350 mL) halved cherry tomatoes
      • 1 cup (250 mL) cubed mango
      • 2 green onions, sliced
      • 1 bird’s eye chili pepper, minced
      • 1/3 cup (80 mL) chopped cilantro
      • 1 Tbsp (15 mL) peanut oil or grapeseed oil


      Per serving:

      • calories345
      • protein26 g
      • total fat19 g
        • sat. fat3 g
      • total carbohydrates18 g
        • sugars9 g
        • fibre2 g
      • sodium474 mg



      In food processor container, place salmon, egg, bread crumbs, garlic, soy sauce, basil, and lime zest, and pulse several times until you have a chunky mixture. Form into 4 patties.


      In large bowl, whisk together lime juice, fish sauce, sesame oil, and sugar. Stir in tomatoes, mango, green onions, chili pepper, and cilantro.


      In large skillet over medium-high, heat oil. Place salmon burgers in skillet and cook for 3 minutes on each side, or until crispy on the outside but just barely cooked through in middle, to an internal temperature of 145 F (63 C). Alternatively, you can prepare the burgers on an outdoor grill over medium heat, making sure grill grates are well greased.


      Serve salmon burgers topped with salsa.



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      If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.