Hazelnut Free Turmeric Ginger Salmon Burgers
These salmon burgers are bold, bright, and packed with flavor from two forms of turmeric and a double hit of fresh ginger that makes every bite feel alive. The patties are built with real, whole ingredients — fresh salmon pulsed just enough to hold together while keeping that satisfying, chunky texture rather than turning into a dense, homogeneous puck. Garlic-infused olive oil goes into both the patties and the pan, layering in savory depth without relying on any nuts or nut-based oils that can sneak into store-bought versions of similar products. The lemon-herb sauce — bright parsley, lemon juice, and a little more ginger — comes together in minutes and drapes over the top like something you'd get at a restaurant. Serving everything in butter lettuce wraps keeps things light and lets the golden, seared crust of the salmon really shine. Optional avocado slices add creaminess that plays beautifully against the citrus and spice. It's a weeknight dinner that feels genuinely special without a single complicated step.
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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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