Artificial Food Coloring Free Turmeric Ginger Salmon Burgers
These salmon burgers are bold, bright, and built entirely from real, whole ingredients — no dyes, no mystery additives, just fresh fish and a lineup of aromatics that do all the heavy lifting. Double-hitting the patties with both fresh and ground turmeric gives them a gorgeous golden color that comes straight from the spice itself, so you never have to wonder what's behind that hue. Fresh ginger, scallion greens, and cilantro fold into the mix for layers of flavor that feel lively and clean on the palate. The lemon-herb sauce — parsley, olive oil, lemon juice, and a little more ginger — ties everything together with a brightness that cuts right through the richness of the salmon. Serving the patties in butter lettuce wraps keeps things light and naturally skips any bun that might sneak in unwanted colorings or preservatives. Sliced avocado adds a creamy finish if you want it, and a squeeze of lemon at the table pulls the whole thing into focus. This is the kind of meal that proves eating without artificial dyes doesn't mean eating without personality.
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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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