Macadamia Free Turmeric Ginger Salmon Burgers
These salmon burgers are bright, bold, and packed with flavor from fresh turmeric, ginger, and cilantro — the kind of meal that feels special without requiring a complicated ingredient list. The patties are built with real texture in mind, pulsed in stages so you get satisfying chunks of salmon rather than a dense, homogenous cake. Garlic-infused olive oil adds a subtle depth to both the cooking process and the finished patty, while the zesty parsley-lemon sauce ties everything together with a fresh, herby punch. Serving them in crisp butter lettuce wraps keeps things light and lets all those vibrant flavors shine through without anything getting in the way. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — no nut-based sauces, no nut flours, just clean, whole ingredients you can feel confident about. Optional avocado slices add a creamy richness that makes each bite feel genuinely indulgent. Whether you're cooking for a crowd or just treating yourself on a weeknight, this one is absolutely worth adding to the rotation.
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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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