Time for another recipe refresher! I first shared these Thai Peanut Salmon Burgers a couple of years ago after I made them on a whim…but then I kinda forgot about them.
Last month I whipped them up again and remembered why I love them. They’re great the night you make them…but they’re even better as leftovers. They seem to stick together better once they’ve cooled and reheated them.
I make these with fresh/frozen salmon but canned would also probably work.
Here’s what you need:
- 1 lb fresh salmon
- ½ c sliced green onion
- 2 Tbsp low sodium teryaki or soy sauce
- 2 Tbsp sweet chili sauce
- 1 Tbsp natural peanut butter
- 1 tsp fresh ground ginger
- ¼ c plain, non-fat Greek yogurt
- ¼ c lightly salted peanuts, roughly chopped
- ½ c panko breadcrumbs
- Cook salmon in a hot pan until cooked through. Flake with a fork and let cool slightly. (You could also used pre-cooked salmon or canned salmon)
- In a medium-sized bowl, combine all ingredients and stir until well-mixed.
- Form into patties, squeezing tightly to form (don’t make them too big!) and place in the freezer while the oven preheats to 425 degrees F. (You could also cook these in a pan, but I would still recommend freezing them for at least 15 minutes).
- Place on a well-greased baking sheet (or try a silpat or parchment paper).
- Cook 18 minutes, flipping once.
That’s it! I love the flavors and it’s fun to change it up from a traditional burger. They’re great on buns but also great on a big salad!
Happy eating, friends!