Nutmeg Free Turmeric Ginger Salmon Burgers
These salmon burgers are bold, bright, and packed with flavor from two forms of turmeric and a double hit of fresh ginger — the kind of combination that makes a simple weeknight dinner feel genuinely exciting. Pulsing the salmon in batches keeps the texture chunky and satisfying rather than dense, so each bite has real substance. Scallion greens and fresh cilantro fold right into the patties, while a quick parsley-lemon sauce with a little more ginger ties everything together with a clean, herby finish. Served in crisp butter lettuce wraps with optional avocado, the whole thing feels light but filling — no bun required. For anyone avoiding warm spices like nutmeg, this recipe is a natural fit because the seasoning leans entirely on turmeric, ginger, and fresh herbs, so there's nothing hidden to worry about. Garlic-infused olive oil does the heavy lifting in the pan, giving the patties a gorgeous golden crust that holds together beautifully. It's the kind of recipe you'll want to keep in rotation all year.
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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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