Caffeine Free Turmeric Ginger Salmon Burgers
These salmon burgers are bold, bright, and packed with flavor from two forms of turmeric and a double hit of fresh ginger — the kind of meal that feels like it came from a restaurant but comes together entirely in your own kitchen. Fresh salmon is pulsed just enough to keep the patties beautifully textured rather than dense, so every bite has real substance. The garlic-infused olive oil adds a savory depth while keeping the ingredient list clean and free from anything that might sneak in unwanted stimulants — no coffee, no tea, no hidden energy-boosting additives to worry about here. A quick chill in the fridge before cooking is the small step that makes a big difference, helping the patties hold together perfectly in the pan. The lemon-herb sauce — bright with parsley, lemon juice, and a whisper of ginger — ties everything together and doubles as a drizzle you'll want on everything else in your fridge. Serving the patties in butter lettuce wraps keeps things light and fresh, though a few slices of creamy avocado alongside make this feel genuinely indulgent. It's a weeknight dinner that looks impressive, tastes even better, and gives you zero reasons to second-guess what's in it.
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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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