This post may contain affiliate links, view our disclosure policy.

Are you in need of a fast and simple burger recipe for a weeknight? My Quick Thai Salmon Burgers with Pickled Cucumber Slaw is the perfect mid-week supper that will wake up your taste buds! First, I start by pickling my slaw vegetables in rice wine vinegar and stevia. Then, you can start assembling your burgers. I add sesame oil, bell pepper, soy sauce, garlic, ginger, curry, and lime juice to the salmon before forming it into patties. When ready to cook, bake the salmon burgers and top them with your slaw. I like serving these burgers on top of salad greens, but you can serve on a whole wheat bun if you like. These Quick Thai Salmon Burgers with Pickled Cucumber Slaw are amazing served any style!

Recipes Similar to Quick Thai Salmon Burgers with Pickled Cucumber Slaw:

What Are Some Classic Flavors of Thai Food?

Thai food is one of my favorite regions for delicious, healthy cuisine. It is unique because Thai food always incorporates many elements of flavor all at once; sweet, sour, spicy, savory, bitter, pungent, and herbal. By combining so many flavor elements, you get a profile that is unique and mouthwatering. Thai food has an indescribable umami effect that is addictive, if you have never tried it before. It is common to see sweet elements such as sugar, along with funky ingredients such as fish sauce combined together in the same recipe. It is unusual to the western hemisphere, but this flavor technique is being utilized by chefs all over the world!

I try to make a Thai-inspired dish once every few weeks, otherwise we are ordering Thai food to-go! For more Thai-inspired recipes, try my Keto Thai Chicken Lettuce Wraps.

Ingredients in Quick Thai Salmon Burgers with Pickled Cucumber Slaw

½ small English cucumber, thinly sliced
½ shallot or ¼ small red onion, thinly sliced
¼ whole carrot, thinly sliced
3 tablespoons rice wine vinegar
1 teaspoon stevia (or your favorite no-calorie sweetener)
2-3 mint leaves, chopped
toasted sesame oil
red bell pepper
garlic
fresh raw salmon
less-sodium soy sauce
curry powder
turmeric
ground ginger
lime juice

How to Make Quick Thai Salmon Burgers with Pickled Cucumber Slaw

First, make the Cucumber Slaw by combining the cucumber, shallot (or red onion), carrot, vinegar, and sugar/stevia in a small mixing bowl. Reserve the mint leaves for later. The easiest way to slice these vegetables thin would be to use a mandolin slicer. If there are three settings, use the thinnest. Set aside in the refrigerator while the patties are being made and chilling.

Heat a small skillet over medium-low heat and add the sesame oil, red bell pepper, and garlic. Cook until soft, 8-10 minutes. Set the vegetables aside to cool.

In a food processor, pulse the salmon until it is the texture of ground salmon. If you do not have a food processor, this can be done by chopping it up very small with a sharp knife instead.

Transfer the salmon to a large mixing bowl and add the cooled vegetables, soy sauce, curry powder, turmeric, ground ginger, and lime juice.

Form the mixture into 6 equal-sized patties and refrigerate on a parchment-lined baking sheet.

When ready to cook, preheat the oven and bake at 425°F for 5-7 minutes.

Drain and reserve the liquid from the pickled vegetables.

Serve the salmon burger on a bed of mixed salad greens and drizzle some of the reserved pickling liquid over them.

Divide the pickled vegetables over each burger and evenly sprinkle the chopped mint over them.

Recipe

Recipe click the stars to rate!