Cashew Free Turmeric Ginger Salmon Burgers
These salmon burgers are bright, bold, and packed with layers of flavor from fresh turmeric, ginger, and cilantro — the kind of meal that feels restaurant-worthy but comes together in a single skillet. The patties are built with real texture in mind, pulsed in stages so you get satisfying chunks of salmon rather than a dense, paste-like result. Garlic-infused olive oil does double duty, binding the mixture and giving the crust that deep golden sear that makes each bite irresistible. A quick lemon-herb sauce with parsley and fresh ginger ties everything together with a clean, zesty finish. Served in crisp butter lettuce wraps with optional avocado, this is the kind of lighter dinner that genuinely doesn't feel like it's missing anything. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — no nut-based sauces, no hidden cashew cream, just whole, straightforward ingredients you can trust from start to finish.
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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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