Nitrate & Nitrite Free Turmeric Ginger Salmon Burgers
Fresh salmon is the star here — no cured, smoked, or processed fish in sight, which means none of the preservatives that make so many store-bought seafood products off-limits. Instead, chunky hand-pulsed salmon patties get layered with bright, anti-inflammatory flavor from double-hit turmeric (both fresh and ground), grated ginger, and scallion greens. The garlic-infused olive oil adds a savory depth that makes these taste far more indulgent than their clean ingredient list suggests. A quick chill in the fridge before cooking is the secret to patties that hold together beautifully in the pan and develop a gorgeous golden crust. The lemon-herb sauce — just parsley, olive oil, lemon juice, and a little more ginger — comes together in seconds and ties everything together with a zippy, herby finish. Served in crisp butter lettuce wraps with optional avocado, this is a meal that feels like something you'd order at a nice restaurant, not something you had to carefully vet for hidden additives. It's genuinely one of those recipes that makes eating clean feel like a total upgrade rather than a compromise.
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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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