Salmon Bun Cha

Salmon Bun Cha

The flavorful salmon patties in this Bun Cha are made with our salmon burger meat, the delicious result of scraping salmon frames after filleting, typically with a spoon. Served with chilled noodles, a fish sauce based sauce, and fresh vegetables and herbs, this Vietnamese-inspired dish is full of sweet, spicy, and umami flavors.

Salmon Bun Cha | Sitka Salmon Shares

Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Serves: 4


  • For the Salmon Patties:
  • 1 pound salmon burger meat
  • 1 egg, lightly beaten
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1-2 garlic cloves minced (about 1 tablespoon)
  • 1 large shallot, minced
  • For the Sauce (Nuac Cham):
  • ½ cup warm water
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons rice wine vinegar
  • 1 garlic clove, minced
  • 1 Thai chile, seeded and minced (or substitute ½ teaspoon red chile flakes or 1 teaspoon garlic chile sauce) (optional)
  • For Serving:
  • 1 package thin rice vermicelli noodles (or substitute angel hair pasta)
  • Carrots, cut into matchsticks
  • Cucumbers, sliced
  • Scallions, chopped
  • Basil
  • Mint
  • Thai chiles, sliced (optional)


Create Patties

Combine all patty ingredients in a medium bowl. Mix thoroughly with your hands until the mixture starts to stick together. Cover and set in the refrigerator for at least 30 minutes (can be kept for up to a day).

Mix Sauce

While the meat is resting, combine all the sauce ingredients in a bowl or measuring cup and set aside (this can also be made a day in advance).

Cook Noodles

Prepare the rice noodles according to the package instructions and then drain and run cool water over them to stop the cooking. Set aside.

Cook Salmon Patties

Divide the salmon into 8 pieces. Roll them in a small ball and flatten slightly.

Heat a nonstick or cast iron skillet with 1 tbsp neutral oil over medium high heat. Cook until well browned on both sides (about 4 minutes each).

Plate & Serve

To serve, add the cooled noodles in a bowl and top with 2 of the patties. Serve with herbs, and other garnishes along with the nuoc cha to spoon over the top and/or for dipping.

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Pro Tips

Vida's Taco Spice Rub

Vida's Taco Spice Rub

Jeff Farvour combines 1 part salt, 2 parts smoked paprika, 2 parts cumin, and an (optional) sprinkle of chipotle powder to make this taco spice rub, perfect for fish tacos with any fish. (We love making these with rockfish!) Coat all sides of the fish, and sauté in butter for 1 minute on each side. Serve on tortillas with your favorite toppings. Jeff’s favorites are sour cream, kimchi, and cilantro.

Salmon with Pecan Honey Butter

Salmon with Pecan Honey Butter

In a food processor, pulse 1/2 cup chopped pecans until they resemble sand. Add 1 cup butter, 1/2 cup honey, 4 tablespoons brown sugar, and 1 teaspoon cinnamon. Pulse until smooth. Set aside.

Add 2 tablespoons butter to skillet over medium-high heat. When melted, add salmon fillet, skin-side up. Sear salmon 4-6 minutes, depending on thickness. Flip salmon and sprinkle with salt and pepper. Cook for an additional 4-6 minutes.

Spread pecan honey butter over salmon. Cover pan with lid to melt the butter. Cook just until butter has melted, 1-2 minutes. Serve immediately.


*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

Salmon Bun Cha Recipe | Sitka Salmon Shares
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