Salmon Burgers with Curry Mayo and Cucumber Serrano Salad

Name: Salmon Burgers with Curry Mayo and Cucumber Serrano Salad
Cook time: 42 min
Total time: 42 min
Yield: 6 servings
Ingredients: 2 lbs Salmon, fresh, finely chopped or minced; 3 slices of White Bread, torn into pieces; 1/4 cups Milk; 1/4 cups Green Onion, chopped; 1/4 cups Mayonnaise; 1 tbsp Dijon Mustard; 1 1/2 tsp Salt; Some Pepper (Black), freshly ground, to taste; 1/2 lemon of Lemon Juice; 2 tbsp Parsley, chopped, fresh; 1 Serrano Peppers, thinly sliced; 1 Red Onions, thinly sliced; 1 Italian Cucumbers, thinly sliced; 1/4 cups Cilantro, chopped (or parsley); Some Salt, to taste; Some Pepper (Black), to taste; 1 tbsp Sugar; 2 tsp Sesame Oil; 1/4 cups Rice Wine Vinegar; 1/2 cups Mayonnaise, for curry mayo; 1/2 lemon of Lemon Juice, juice of half a lemon; Some Pepper (Black); 1 1/2 tbsp Yellow Curry Powder

These salmon burgers are tender and flavorful, blended with herbs and a touch of Dijon, then seared until golden for a crisp exterior. Serve them with a bright, tangy cucumber and Serrano salad and a creamy, spiced curry mayo for a fresh, satisfying meal that balances heat, acidity, and richness.

These salmon burgers are tender and flavorful, blended with herbs and a touch of Dijon, then seared until golden for a crisp exter... Show more

By Chef Sarah Devight · Original recipe

Health Grade

A- · Excellent

Time

40 min

Price

2,53 €

Calories

596 kcal

low calorie

healthy

nutritious

low carb

Method

Wash the produce

Rinse the serrano pepper, red onion, Italian cucumber, cilantro, green onion, parsley, and the lemon under cool water, then dry everything well. Patting the vegetables and herbs dry helps the salad stay crisp instead of watery.

Slice and chop

Trim the stem from the serrano pepper; remove the seeds first if you want less heat, then slice it very thinly. Peel the red onion if needed and slice it thinly, then thinly slice the cucumber. Finely chop the cilantro, green onion, and parsley. Cut the salmon into very small pieces, then keep chopping until it looks minced but still has a little texture. Halve the lemon and squeeze out the juice into a small bowl so it is ready to divide between the mayo and burger mixture.

Whisk curry mayo

In a small bowl, whisk together mayonnaise, a spoonful of the lemon juice, a pinch of black pepper, and yellow curry powder until smooth and evenly yellow. Taste and add a little more lemon juice if you want a brighter, tangier sauce, then set it aside.

Toss the salad

In a medium bowl, combine the sliced serrano pepper, red onion, cucumber, and chopped cilantro. Add sugar, sesame oil, rice wine vinegar, a pinch of salt, and a little black pepper, then toss until everything is glossy and lightly dressed. Let the salad sit for 10 minutes so the vegetables soften slightly and the flavors meld, tossing once if you think of it.

Mix and shape patties

Tear the white bread into small pieces and put it in a large bowl with milk. Let it soak for 2 minutes, then mash it with a fork into a soft paste. Add the chopped green onion, mayonnaise, Dijon mustard, a pinch of salt, a few grinds of black pepper, a small squeeze of lemon juice, the chopped parsley, and the minced salmon. Mix gently just until combined, then shape the mixture into 2 equal patties about 3/4 inch thick.

Chill the patties

Set the patties on a plate or small tray and chill them for 10 minutes to help them firm up. Cold patties are much easier to flip without breaking.

Heat the skillet

Heat a large nonstick or well-seasoned skillet over medium heat until the pan is evenly hot. Giving the skillet a proper preheat helps the patties brown nicely instead of sticking and steaming.

Pan-fry the burgers

Place the patties in the hot skillet and cook for 4 minutes on the first side, until the bottoms are nicely browned. Flip carefully and cook for 3 to 4 minutes more, until the second side is golden and the centers are just cooked through and opaque. Move the salmon burgers to a plate and let them rest for 1 minute before serving.

Plate and serve

Serve the salmon burgers warm with a generous spoonful of curry mayo and the cucumber-serrano salad on the side or piled alongside. Spoon any extra dressing from the salad bowl over the vegetables just before serving for the brightest flavor.