Gut Friendly Turmeric Ginger Salmon Burgers
Fresh salmon gets pulsed — not pureed — into patties that stay beautifully textured, then seasoned with both fresh and ground turmeric, grated ginger, and scallion greens for a flavor combination that's bright, warming, and genuinely craveable. The double-hit of anti-inflammatory turmeric and ginger isn't just a wellness talking point; it gives every bite a golden, aromatic depth that makes these feel far more special than a typical burger night. Garlic-infused olive oil stands in for whole garlic, keeping all that savory richness without the fructans that can throw a sensitive gut off balance — a small swap that makes a real difference. A quick chill in the fridge before cooking helps the patties hold their shape, so you get a gorgeous golden crust in the skillet without them falling apart. Butter lettuce wraps replace a bun entirely, keeping things light and crisp while letting the salmon and that zippy lemon-herb parsley sauce take center stage. A few slices of avocado alongside add creamy richness and round out the whole plate. This is the kind of weeknight dinner that feels indulgent and nourishing at the same time — no compromises required.
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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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