Chestnut Free Turmeric Ginger Salmon Burgers
These salmon burgers are bright, bold, and packed with layers of flavor that make them feel anything but ordinary. Fresh turmeric and ginger are grated right into the patties alongside scallion greens and cilantro, giving every bite a warm, aromatic kick that pairs beautifully with the richness of the salmon. The trick of pulsing the fish in two batches keeps the texture pleasantly chunky rather than dense, so the finished patty has real substance and a gorgeous golden crust from the garlic-infused olive oil. A quick chill in the fridge before cooking means the patties hold together perfectly in the pan without any fillers or binders needed. The lemon-herb sauce — bright with parsley, fresh lemon juice, and a little more ginger — ties everything together and doubles as a drizzle you'll want on everything else in your fridge. Served in crisp butter lettuce wraps with optional avocado, this is a clean, satisfying meal that sidesteps the usual worries about hidden tree nut ingredients in sauces, coatings, or pre-made patties. It's weeknight-easy but impressive enough to put in front of guests without a second thought.
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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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