Gluten Free Lemon Garlic Salmon Burgers

Total time45 min

Prep time20 min

Cook time10 min

Fresh salmon gets pulsed and hand-chopped in a two-texture process that gives these patties a genuinely meaty, satisfying bite instead of the mushy result you get from over-processing. Bright lemon zest, garlic-infused olive oil, parsley, and chives keep the flavor lively, while a hit of turmeric adds warmth and a beautiful golden hue. Each patty gets seared in a hot skillet until deeply golden on the outside and tender inside, then wrapped in crisp butter lettuce instead of a bun for a lighter, handheld bite. A quick lemon-herb sauce spooned over the top ties everything together with a fresh, garlicky finish. This one's an easy, flavor-packed dinner that works great for a gluten free table, no bun required.

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Ingredients

4 servings

For the patties

1.5 lb fresh salmon fillet, skin removed, cut into 1-inch chunks
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2 tbsp garlic-infused olive oil, divided
1 tsp lemon zest
1 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh chives, finely chopped
½ tsp sea salt
¼ tsp black pepper
¼ tsp ground turmeric
3 tbsp olive oil, for cooking

For the lemon-herb sauce

¼ cup fresh flat-leaf parsley, finely chopped
2 tbsp fresh lemon juice
1 tsp lemon zest
3 tbsp garlic-infused olive oil
¼ tsp sea salt

For serving

8 large butter lettuce leaves, for wrapping
1 lemon, cut into wedges (optional)
1 tbsp fresh chives, finely chopped (optional)

Instructions

1
Make the lemon-herb sauce: whisk together the parsley, lemon juice, lemon zest, garlic-infused olive oil, and sea salt in a small bowl until combined. Set aside.
2
Place about two-thirds of the salmon chunks in a food processor and pulse 6–8 times until coarsely chopped — the mixture should hold together when pressed but still have visible texture, not a smooth paste. Transfer to a large mixing bowl.

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