Gluten 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 quality that plagues so many fish patties. Double-hit turmeric (both fresh and ground) alongside grated ginger gives these burgers a warm, earthy depth that feels genuinely bold, while scallion greens and cilantro keep things bright and herbaceous. The whole thing comes together without a single breadcrumb or binder in sight, so there's no need to hunt down specialty flour swaps or worry about hidden gluten sneaking in through a filler ingredient. Garlic-infused olive oil does the heavy lifting in both the patty mix and the pan, building a gorgeous golden crust that holds together cleanly when you flip. Butter lettuce wraps stand in for buns with surprising elegance — crisp, cool, and sturdy enough to cradle the patty and a generous spoonful of the bright lemon-herb sauce. Sliced avocado on top is optional, but honestly it rounds out the richness in a way that makes this feel like a proper restaurant plate. It's the kind of weeknight dinner that looks impressive, tastes even better, and happens to check every box 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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