Peanut Free Turmeric Ginger Salmon Burgers
Fresh salmon gets pulsed — not pureed — so every bite of these burgers has real texture and satisfying chew rather than the dense, rubbery result you get from over-processed fish patties. Double-hit turmeric (both fresh and ground) alongside grated ginger gives the patties a warm, earthy heat that feels genuinely bold without being overwhelming. Garlic-infused olive oil does quiet but important work here, weaving savory depth through the mixture and into the sear. A quick chill in the fridge before cooking is the small step that makes all the difference — the patties hold together beautifully in the pan and develop a deep golden crust that releases cleanly on its own. Butter lettuce wraps keep things light and crisp, and the bright parsley-lemon sauce spooned over the top cuts right through the richness of the salmon and avocado. Every ingredient in this recipe is naturally free of peanuts and peanut derivatives, so there's no label-scanning or substitution anxiety — just clean, vibrant food that comes together in a single skillet.
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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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