Gelatin Free Turmeric Ginger Salmon Burgers
These salmon burgers are bold, bright, and packed with real flavor — fresh turmeric and ginger give every bite a warm, aromatic kick that feels anything but ordinary. The patties are built entirely from whole, recognizable ingredients, so there's no need to scan labels for hidden additives or worry about anything that doesn't belong on your plate. Pulsing the salmon in two batches keeps the texture beautifully chunky rather than pasty, and a quick chill in the fridge means the patties hold together perfectly in the pan without any binders. The lemon-herb sauce — parsley, olive oil, fresh lemon juice, and a little more ginger — comes together in minutes and adds a zippy, herbaceous finish that ties everything together. Serving them in butter lettuce wraps keeps things light and fresh, and optional avocado slices add a creamy richness that makes each wrap feel genuinely satisfying. This is the kind of weeknight dinner that looks impressive, tastes even better, and happens to sidestep a long list of dietary concerns without any compromise.
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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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