Celery Free Turmeric Ginger Salmon Burgers
These salmon burgers are bold, bright, and packed with layers of flavor that make them feel anything but ordinary. Fresh and ground turmeric team up with grated ginger to give each patty a warm, earthy depth, while scallion greens and cilantro keep things lively and fresh. The trick of pulsing the salmon in two batches means you get a patty with real texture — chunky and satisfying rather than dense and paste-like. A quick chill in the fridge before cooking helps everything hold together beautifully in the pan, so you get that gorgeous golden crust without any falling apart. The bright lemon-herb sauce spooned over the top pulls the whole thing together with a citrusy, herby finish that feels almost restaurant-worthy. Serving everything in butter lettuce wraps keeps it light and naturally skips any bun-related worries, making this a clean, confident choice for anyone navigating ingredient sensitivities. Sliced avocado alongside is optional, but honestly, it's the kind of finishing touch that makes this a weeknight dinner worth looking forward to.
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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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