This post may contain affiliate links, please see our privacy policy for details.

Is it Wednesday?


I mean it feels like Tuesday, but word on the street is that is most definitely Wednesday.


You guys, I have started like 10 different paragraphs and then proceeded to delete all of them. My brain is just not thinking properly. Honestly, I do not think it is functioning at ALL today. Ugh.

You know what else?


I am so intimidated by fish. It’s so delicate and um can be rather…..disturbing? I mean it’s scally and just a wee bit smelly. So I tend to avoid fish. I know. I know. Avoid fish, what???

But you know how some people are afraid of yeasted bread dough’s? Well give me some yeast, flour and water and I am in my element. Fish, not so much. Don’t get me wrong I cook it, but always on the grill and either stuffed in a taco shell or eaten over rice.

I think it because growing up, we NEVER ate any fish. Only my dad likes fish. So when its nine against one, while you can guess for yourself how that always turned out.


So I did something crazy and made salmon burgers. Thai Salmon Burgers. With all the fixings. They are INSANE.

The salmon pair’s perfectly with the sweet Thai sauce. Trust me you will not even think about grabbing that overly used red bottle (um, ketchup) all you’ll be saying is pass the sweet Thai sauce.


Thai Salmon Burgers

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 burgers
Calories Per Serving: 655 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • Combine all the ingredients together for the sauce: the sweet chili sauce, fish sauce, coconut milk, brown sugar, garlic cloves, peanut butter, ginger, lime juice, soy sauce and peanut oil. Whisk until combined and fairly smooth. Scoop out about 1/4 cup of the sauce and set it aside. Place the rest in a small saucepan and bring to a boil, then reduce to a simmer and cook for 3-4 minutes until slightly thickened. Set aside.
  • Add salmon to the bowl of a food processor and pulse until it’s somewhat ground. You can also chop the salmon very finely with a sharp knife.
  • In a large bowl, combine the ground salmon with the salt, pepper, sliced green onions, panko bread crumbs, egg and 1/4 cup of sauce that you set aside. Mix until just combined, making sure everything is incorporated. The patties can be slightly difficult to put together since they are so "wet". So to cook them, I heated a large nonstick skillet over medium-high heat, added 1 tablespoon of peanut oil then quickly formed the patties one at a time, placing them in the skillet. Cook for 3-5 minutes, until you can see the edges brown and the salmon becoming opaque so the burgers flip easily. Flip gently but quickly, and cook for another 3-5 minutes or until the burgers are cooked through. The salmon cooks quickly so keep a close eye on them, you dont want a dry burger!
  • To make the slaw, quickly throw together the cabbage, carrots and peanuts, tossing well. Add 3-4 tablespoons of the sauce, then toss well to coat. Add additional sauce if desired. Place each burger on a bun and top with a heaping spoonful of the slaw and additional sauce if desired.


*Because of how wet the patties are, I am not sure how these would hold up on an outside grill.
View Recipe Comments

Inspired by Jessica.


Don’t they make your mouth just water?

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. Hey Leslie,
      Sure, I don’t see why that wouldn’t work for you! Let me know if you give this recipe a try, I hope you love it! xT

  1. 5 stars
    A little, or a lot, late to the game but… THESE SALMON BURGERS ARE AMAZING! Fortunately I got 5 out of the recipe as I’ve already eaten one before dinner. Thanks for a real keeper.

  2. OMG. I just finished one of these for lunch. It was amazing!! Sooooo good!! I also refrigerated the mix before I pan fried them. The only thing I would change is maybe add some siracha to the sauce or the burgers. Thank you!!

  3. I made these for dinner tonight and the were fantastic! I used 2 cans of salmon from whole foods…..1 egg, 1 1/2 all the other ing……then refrigerated the patties for about 15 minutes before pan frying. The sauce is delicious, did not double the sauce. Got 5 regular size burgers and one small burger.

  4. I made these burgers today. They’re great! And this sauce – OMG! So, so delicious! This was definitely my dinner of the week 🙂

  5. Wow! These burgers were so, so good! I didn’t change a thing! I will definitely make these often! Thank you for this delicious recipe!

  6. Hi there. The current Food on Friday on Carole’s Chatter is about burgers. I do hope you link this lovely one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.

  7. Tieghan, this is looks delicious. I love salmon and can’t wait to try this. Thanks for linking up to Tasty Thursdays!! Nichi

  8. Just saw your link over at This Gal Cooks link party and had to stop by to check out this recipe. I’ve been looking for new ways to make Salmon and this is perfect for us 🙂

    I’d love for you to stop by my weekend link party and link up a few of your favorite recipes: .
    The party starts Friday morning.

    Shauna {The Best Blog Recipes}

  9. I made this tonight and it was incredible! The only change I made was omitting the brown sugar in the sauce and it was great! I will be making this meal frequently instead of the same old broiled salmon. Thank you.

  10. These look incredible! I’m pinning this for sure. I love doing salmon cakes and burgers. I know it’s not as tasty, but when I do, I usually use the wild canned stuff because it’s less intimidating than fresh stuff.

    I couldn’t resist coming over from Buns In My Oven to check these out.

  11. I made these and they were really good. I used PB2 instead of peanut butter and mixed it in with the coconut milk. I think the burgers need a little something more of a kick, but not sure yet what. Still good as is, but going to play a little with the recipe next time.

    1. It might be because of the PB2. I have never tried it, but It might be why all the flavors were not there! Thanks for trying and I hope you come up with something yummy!