Almond Free Turmeric Ginger Salmon Burgers
These salmon burgers are bright, bold, and packed with anti-inflammatory flavor from a double hit of turmeric — both fresh-grated and ground — plus zingy fresh ginger woven right into the patties. The technique of pulsing the salmon in two batches keeps the texture beautifully chunky rather than pasty, so every bite has real substance. Garlic-infused olive oil adds savory depth while keeping the ingredient list clean and free from any nut-based oils or fillers that can sneak into store-bought patties. A quick chill in the fridge before cooking means the patties hold together perfectly in the skillet and come out with a gorgeous golden crust. The lemon-herb sauce — parsley, olive oil, lemon juice, and a little more ginger — is bright and grassy, cutting right through the richness of the salmon. Serving everything in butter lettuce wraps keeps it light and fresh, and optional avocado slices add a creamy finish that makes the whole thing feel indulgent without any effort. This is the kind of weeknight dinner that looks impressive but comes together with nothing more than a food processor and one good skillet.
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb fresh salmon fillet, skin removed, cut into 1-inch chunks
- 1 tbsp fresh turmeric, peeled and finely grated
- 1 tbsp fresh ginger, peeled and finely grated
- 2 tbsp garlic-infused olive oil, divided
- 3 scallions (green tops only), thinly sliced
- 2 tbsp fresh cilantro, finely chopped
- 1 tsp ground turmeric
- ½ tsp sea salt
- ¼ tsp black pepper
For the lemon-herb sauce
- ⅓ cup fresh parsley, finely chopped
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp fresh ginger, peeled and finely grated
- ¼ tsp sea salt
For serving
- 8 large butter lettuce leaves
- 1 avocado, sliced (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Make the lemon-herb sauce: whisk together the parsley, extra-virgin olive oil, lemon juice, grated ginger, and sea salt in a small bowl until combined. Set aside.
- 2
Place half the salmon chunks in a food processor and pulse 4–5 times until roughly chopped but not a paste — you want visible pieces about 1/4 inch. Transfer to a mixing bowl. Add the remaining salmon chunks and pulse the same way, then add to the bowl.
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