Chicken Free Turmeric Ginger Salmon Burgers
These salmon burgers are bold, bright, and packed with flavor from two forms of turmeric and a double hit of fresh ginger — the kind of combination that makes the whole kitchen smell incredible while the patties sizzle. Fresh salmon is pulsed in a food processor just enough to hold together while keeping a satisfying, chunky texture that's nothing like a dense, gummy patty. Scallion greens and cilantro weave through every bite, and the garlic-infused olive oil adds a subtle richness that ties everything together beautifully. The lemon-herb sauce — bright with parsley, lemon juice, and a little more ginger — gets spooned right over the top and cuts through the richness of the fish in the best possible way. Serving everything in butter lettuce wraps keeps things light and fresh, and optional avocado slices add a creamy layer that makes each wrap feel genuinely satisfying. A quick chill in the fridge before cooking is the small step that makes the patties hold their shape perfectly in the pan, so you get that deep golden crust without any falling apart. Whether you're avoiding poultry for dietary reasons or just looking for a seriously delicious seafood dinner, this one delivers on every level.
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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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