Ginger-Lemongrass Salmon Burgers with Red Curry Mayo and Cucumber Slaw
July 13th, 2023A Sockeye Salmon Burger with Thai-Inspired Flavor
These ginger-lemongrass salmon burgers are a summery, grill-friendly meal that you’ll enjoy making throughout the warmer months of the year. The Ground Sockeye Salmon burger patties integrate some of my favorite elements of Thai cuisine — bold aromatics, a little spice, and fresh herbs — which can help to refresh the palate on a hot day.
I can still remember my very first trip to Bangkok and what it was like to be blown away by the flavors of Thailand. The food was way spicier than I had prepared for, and has forever shifted my palate toward more daring heat levels. Don’t worry though — this ginger-lemongrass salmon burger is a mild interpretation of Thai flavors, meant to be enjoyed by all.
Note: There’s a little bit of heat in the red curry mayo, but that will depend on the type of red curry paste you’re using as each brand has its own flavor profile. If you’re not sure of the heat level, start with a teaspoon, then add more as you like. Or, if you’re very spice averse, you can simply substitute plain mayo as a condiment.
About Chef Amanda Elliot:
Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.
Ginger-Lemongrass Salmon Burgers with Red Curry Mayo and Cucumber Slaw
By Wild Alaskan Company
Prep time
45 minutes
Cook Time
15 minutes
Total time
60 minutes
Yield
4 servings
Ingredients
- 1 (12 oz.) pack of Ground Sockeye Salmon
- 3 tablespoons high-heat cooking oil, divided
- ½ yellow onion, small dice
- 3 garlic cloves, minced
- 1 tablespoons ginger, minced
- 1 tablespoon lemongrass, minced
- 2 tablespoons Thai basil, roughly chopped
- 1 egg
- 1 cup panko
- Salt and pepper
- 4 buns, for serving
- FOR CUCUMBER SLAW
- 1 cup Persian cucumbers, cut diagonally
- ¼ cup cilantro, roughly chopped
- ¼ cup red onion, julienned
- ¼ cup Thai basil, roughly chopped
- 1 orange, zested and juiced
- 1 lime, zested and juiced
- Salt and pepper
- FOR CURRY MAYO
- ½ cup mayo
- 2 tablespoons coconut cream
- 1 tablespoon red curry paste
- 1 tablespoon honey
- Salt and pepper
Instructions
1. In a medium skillet, heat 2 tablespoons oil over medium heat. Add yellow onions, ginger, lemongrass, garlic and Thai basil. Cook until translucent, about 4 to 5 minutes. Season to taste and set aside to cool slightly.
2. In a medium bowl, gently combine ground sockeye with cooled onion mixture, egg, and panko. Divide burger mixture evenly and form into four patties, then transfer to refrigerator to rest for 30 minutes.
3. Make cucumber-herb slaw: In small bowl, combine cucumbers, Thai basil, cilantro, red onion, orange juice and zest, and lime juice and zest. Season with salt and pepper, then set aside.
4. Make curry mayo: In small bowl, combine red curry paste, coconut cream, honey, and mayo. Season with salt and pepper, then set aside.
5. Heat a large skillet over medium-high heat, then add remaining tablespoon oil. Remove salmon from refrigerator and season with salt and pepper. When oil is sizzling hot, gently place patties in skillet. Cook undisturbed 3 minutes per side until nicely browned and cooked through.
6. Place salmon burger on a bun, dressed with curry mayo and cucumber-herb salad. Serve immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
