Paraben Free Turmeric Ginger Salmon Burgers
Fresh salmon gets pulsed — not pureed — so every bite of these patties has real texture and satisfying chew rather than the dense, gummy consistency that plagues so many fish burgers. Double-hit turmeric (both fresh-grated and ground) alongside fresh ginger gives the patties a warm, earthy depth that feels genuinely vibrant, while scallion greens and cilantro keep things bright and herbaceous. A quick chill in the fridge before cooking is the small step that makes a big difference, helping the patties hold their shape and develop that deep golden crust in the skillet. The lemon-herb sauce — parsley, olive oil, fresh lemon juice, and a little more ginger — comes together in one bowl and drapes over the top like something you'd get at a really good restaurant. Serving everything in butter lettuce wraps keeps the whole plate clean and fresh, with optional avocado adding a creamy richness that ties it all together. Every ingredient here is whole, recognizable, and free from the synthetic preservatives and additives that sneak into so many packaged sauces, condiments, and pre-formed patties — which makes this a genuinely stress-free cook from start to finish.
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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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