Dairy Free Turmeric Ginger Salmon Burgers
Fresh salmon gets pulsed — not pureed — so every bite has real texture and satisfying chew rather than the dense, rubbery quality that plagues so many fish patties. Double-hit with both fresh and ground turmeric plus a generous knuckle of grated ginger, these patties deliver a warm, earthy heat that feels genuinely bold without being overwhelming. Scallion greens and cilantro weave through the mix, keeping things bright and aromatic all the way through. A quick chill in the fridge before cooking is the small but crucial step that helps the patties hold their shape in the pan and develop that deep golden crust. The bright lemon-herb sauce — just parsley, olive oil, lemon juice, and a little more ginger — comes together in seconds and does the job that a creamy aioli or yogurt sauce usually would, so there's nothing missed on the dairy front. Serving everything in butter lettuce wraps keeps it light and naturally skips the bun entirely, with optional avocado adding richness if you want it. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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