Emulsifier Free Turmeric Ginger Salmon Burgers
Fresh salmon gets pulsed — not pureed — so every bite has real texture and satisfying chew rather than the dense, gummy consistency you often get from store-bought fish patties loaded with binders and additives. Double-hit turmeric (both fresh and ground) alongside grated ginger gives these patties a warm, earthy depth that feels genuinely vibrant, while scallion greens and cilantro keep things bright and herbaceous. The lemon-herb sauce is just whisked together from parsley, olive oil, lemon juice, and a little more ginger — no thickeners, no stabilizers, nothing you'd need to second-guess on a label. Garlic-infused olive oil does the heavy lifting for flavor and for getting that gorgeous golden crust in the skillet, so the patties hold together beautifully without any eggs or fillers acting as glue. Butter lettuce wraps stand in for buns and honestly make the whole thing feel lighter and fresher, with optional avocado adding creamy richness if you want it. This is the kind of recipe that proves clean, whole-food cooking doesn't have to sacrifice any of the flavor or satisfaction you'd expect from a great burger.
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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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