Carrageenan Free Turmeric Ginger Salmon Burgers
Fresh salmon gets pulsed — not pureed — so every bite of these burgers has real texture and satisfying chew rather than the dense, processed feel you get from a lot of store-bought fish patties. Double-hit turmeric (both fresh-grated and ground) alongside fresh ginger gives the patties a warm, earthy depth that pairs beautifully with the bright lemon-herb sauce drizzled on top. Carrageenan, a thickener commonly found in processed seafood products and many bottled sauces, is simply never an issue here because everything is built from whole, recognizable ingredients you prep yourself. The garlic-infused olive oil does double duty — binding the mixture and adding a mellow savory note without any fillers or additives sneaking in. Butter lettuce wraps keep things light and naturally gluten-free, and sliced avocado adds creamy richness that makes the whole plate feel genuinely restaurant-worthy. A quick chill in the fridge before cooking is the small step that makes the patties hold together perfectly in the pan, so you get that deep golden crust without any crumbling. This is the kind of weeknight dinner that looks impressive, tastes even better, and gives you total confidence in every ingredient on the plate.
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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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