Cinnamon Free Turmeric Ginger Salmon Burgers
These salmon burgers are bold, bright, and packed with flavor from fresh turmeric, ginger, and cilantro — no warm spice blends in sight, which makes them a genuinely great option when cinnamon is off the table. So many spiced seafood recipes sneak it in through curry powders or pre-made seasoning mixes, but every ingredient here is straightforward and easy to verify. The patties get their golden color and earthy depth from both fresh and ground turmeric, while garlic-infused olive oil adds richness without any hidden blends. Pulsing the salmon in two batches keeps the texture satisfyingly chunky rather than paste-like, so each bite actually feels like a real burger. A quick chill in the fridge before cooking helps everything hold together beautifully in the pan. The lemon-herb sauce — parsley, olive oil, lemon juice, and a little more ginger — is zippy and fresh, and it ties the whole thing together over crisp butter lettuce wraps. Add avocado if you have it, and dinner feels genuinely special without a lot of fuss.
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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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