Coconut Free Turmeric Ginger Salmon Burgers
Fresh salmon gets a serious upgrade here, packed with double-hit turmeric — both fresh and ground — plus bright ginger and scallion greens for a patty that's bold, aromatic, and anything but boring. The technique of pulsing the salmon in two batches keeps the texture chunky and satisfying rather than dense, so every bite has real substance. A quick chill in the fridge before cooking means the patties hold together beautifully in the pan and develop a gorgeous golden crust without falling apart. The lemon-herb sauce — parsley, olive oil, fresh lemon juice, and a little more ginger — is sharp and grassy in the best way, cutting right through the richness of the fish. Serving everything in butter lettuce wraps keeps things light and naturally grain-free, with optional avocado slices adding a creamy finish. Many store-bought salmon burgers and sauces sneak in coconut aminos, coconut oil, or coconut-derived thickeners, but every ingredient here is straightforward and easy to verify. It's a weeknight dinner that feels genuinely special without requiring much effort at all.
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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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