PCOS Friendly Turmeric Ginger Salmon Burgers
These salmon burgers are a seriously satisfying way to eat well without feeling like you're on a diet. Fresh salmon is a standout protein for managing hormonal balance, and pairing it with both fresh and ground turmeric means you're getting a serious anti-inflammatory punch in every single bite. The double hit of fresh ginger — in the patties and the bright lemon-herb sauce — adds warmth and zing while also supporting the kind of blood sugar stability that matters when you're eating with PCOS in mind. Garlic-infused olive oil keeps all the savory, garlicky flavor without the fructans that can cause issues for some people, which is a small but thoughtful swap. Skipping the bun entirely and wrapping everything in crisp butter lettuce keeps this meal light and grain-free while still feeling like a proper, handheld dinner. The lemon-herb sauce comes together in minutes and makes the whole plate feel restaurant-worthy — drizzle it generously, add the avocado slices, and you've got healthy fats, omega-3s, and bold flavor all in one wrap.
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!