Anti Inflammatory Turmeric Ginger Salmon Burgers
Fresh salmon gets pulsed — not pureed — so every bite has real texture, and the double hit of fresh and ground turmeric alongside grated ginger gives these patties a warm, earthy depth that feels genuinely craveable rather than medicinal. Garlic-infused olive oil ties the whole mixture together and keeps things moist in the pan, while scallion greens and cilantro add brightness without overwhelming the fish. The brief chill in the refrigerator is a small but important step: it firms the patties so they sear cleanly and develop that deep golden crust instead of falling apart. Butter lettuce wraps stand in for buns, keeping the whole plate light and grain-free, and the lemon-herb sauce — parsley, extra-virgin olive oil, lemon juice, and a little more ginger — pulls every element into focus. Avocado slices on top add creamy richness and healthy fat that rounds out the meal beautifully. This is the kind of recipe that looks impressive on the plate but comes together with straightforward technique and ingredients that are genuinely doing something good for you.
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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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