Brazil Nut Free Turmeric Ginger Salmon Burgers
Fresh salmon gets pulsed — not pureed — so every bite has real texture and satisfying chew rather than the dense, rubbery quality that plagues so many fish patties. Double-hit with both fresh and ground turmeric plus a generous knuckle of ginger, these patties deliver a warm, earthy heat that pairs beautifully with the brightness of the lemon-herb sauce. Garlic-infused olive oil does quiet, fragrant work in the mix and in the pan, giving the crust a deep golden sear that holds together cleanly without any binders or fillers you'd have to second-guess. Butter lettuce wraps keep things light and naturally grain-free, while optional avocado slices add a creamy richness that makes the whole thing feel genuinely restaurant-worthy. The parsley, lemon, and ginger sauce comes together in one bowl while the patties chill in the fridge — a short rest that makes all the difference for a clean flip and a patty that stays intact. Every ingredient here is straightforward and easy to source, so you can cook with confidence knowing exactly what's going into the meal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!