Beef Free Turmeric Ginger Salmon Burgers
Salmon burgers are one of those ideas that sounds simple but often ends up dry, bland, or falling apart in the pan — this recipe solves all three problems at once. Fresh salmon is hand-pulsed in two batches so the patties stay beautifully textured rather than turning into a dense, paste-like hockey puck. Double-hit turmeric — both fresh and ground — gives every bite a warm, earthy depth, while fresh ginger and scallion greens keep things bright and lively. A quick chill in the fridge before cooking is the small but crucial step that locks the patties together so they sear up golden and confident in the skillet. The lemon-herb sauce is whisked together in minutes and brings a grassy, citrusy lift that ties everything together. Serving the patties in butter lettuce wraps keeps things light and fresh, and optional avocado slices add a creamy richness that makes the whole thing feel genuinely satisfying. It's the kind of weeknight dinner that looks impressive, tastes even better, and happens to skip red meat entirely without ever feeling like a compromise.
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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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