Honey Free Turmeric Ginger Salmon Burgers
These salmon burgers are bold, bright, and packed with layers of flavor from fresh turmeric, ginger, and cilantro — the kind of weeknight dinner that feels way more impressive than the effort involved. The patties get a quick pulse in the food processor to keep them textured and satisfying rather than dense, and a short chill in the fridge means they hold together beautifully in the pan. Garlic-infused olive oil gives the sear a gorgeous golden crust with a subtle savory depth that pairs perfectly with the warm spice of the turmeric. Many store-bought salmon burgers and condiments sneak in sweeteners, so making these from scratch means every ingredient is exactly what you intend it to be — no label-scanning required. The lemon-herb sauce is a simple whisked blend of parsley, olive oil, lemon juice, and ginger that's tangy and fresh without relying on anything sweet to balance it out. Served in crisp butter lettuce wraps with optional avocado slices, the whole plate feels light and vibrant without sacrificing any richness. It's the kind of recipe that earns a permanent spot in your rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!