Barley Free Turmeric Ginger Salmon Burgers
These salmon burgers are bold, bright, and packed with flavor from fresh turmeric, ginger, and cilantro — the kind of meal that feels special without requiring a complicated grocery run. Wrapping each patty in crisp butter lettuce keeps things light and naturally skips any grain-based bun, which means no need to scrutinize labels for hidden barley or barley-derived ingredients. The double-pulse technique in the food processor is the real secret here — it gives you patties with actual texture and bite rather than a dense, homogenous puck. Garlic-infused olive oil adds a savory depth throughout, and the quick lemon-herb sauce with parsley and fresh ginger ties everything together with a clean, zesty finish. Chilling the patties before they hit the pan is a small step that makes a big difference, helping them hold their shape and develop that deep golden crust. Creamy avocado slices alongside make this feel like a full, satisfying plate rather than a stripped-down alternative. It's the kind of weeknight dinner that genuinely earns a spot in the regular rotation.
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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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