Mediterranean Diet Friendly Turmeric Ginger Salmon Burgers
Fresh salmon gets pulsed — not pureed — so every bite has real texture, then folded with double-hit turmeric (both fresh and ground), bright ginger, scallion greens, and cilantro before hitting a hot skillet until deeply golden. The result is a burger that feels genuinely satisfying without leaning on breadcrumbs, heavy sauces, or anything that would weigh it down. Wrapping the patties in crisp butter lettuce keeps things light and lets all those bold, aromatic flavors come through cleanly. A quick lemon-herb sauce made with extra-virgin olive oil, fresh parsley, and a touch more ginger ties everything together with a citrusy punch that works beautifully against the richness of the salmon. Avocado slices alongside add creamy contrast and a dose of heart-healthy fat that fits right in with the spirit of this style of eating. The short chill in the refrigerator before cooking is a small step that makes a big difference — the patties hold their shape perfectly and develop that gorgeous crust in the pan. Whether you're cooking for a weeknight dinner or trying to impress someone at a casual weekend lunch, this one delivers on both flavor and feel-good ingredients.
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!