MSG Free Turmeric Ginger Salmon Burgers
These salmon burgers are a serious upgrade from anything you'd pull out of a freezer bag — golden-crusted, fragrant with double-hit turmeric and fresh ginger, and finished with a bright parsley-lemon sauce that makes every bite feel alive. The technique of pulsing the salmon in two batches keeps the texture beautifully chunky rather than pasty, so you get a patty that actually tastes like fish instead of a processed puck. Garlic-infused olive oil, scallion greens, and fresh cilantro round out the flavor without a single packet, powder, or seasoning blend in sight — which is exactly what makes this so clean and trustworthy for anyone avoiding hidden additives. Every ingredient here is whole and identifiable, so there's no guesswork about what's actually going into your food. Butter lettuce wraps keep things light and naturally gluten-free, while optional avocado adds a creamy richness that plays perfectly against the citrusy herb sauce. A quick chill in the fridge before cooking is the small step that makes the patties hold together beautifully in the pan — don't skip it. Whether you're cooking for a crowd or just yourself on a weeknight, this one delivers restaurant-level flavor with total ingredient transparency.
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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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