Salmon burgers done right are a revelation — flaky, satisfying, and packed with bold flavor without relying on any of the usual fillers or binders that can sneak in unwanted sugars or starches. These patties lean hard on fresh and ground turmeric, grated ginger, and cilantro, giving every bite a warm, aromatic punch that feels anything but restrictive. The garlic-infused olive oil does the heavy lifting in the pan, building a deep golden crust that holds together beautifully without breadcrumbs or eggs. Wrapping the patties in crisp butter lettuce instead of a bun keeps things light and grain-free while still giving you that satisfying handheld experience. The lemon-herb sauce — bright parsley, fresh lemon juice, and a little more ginger — ties everything together and doubles as a drizzle or a dip. Sliced avocado alongside adds creamy richness and healthy fat that makes this feel like a proper meal rather than a compromise. It's the kind of recipe that proves eating to support your gut doesn't have to mean eating boring.
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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.
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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