Pecan Free Turmeric Ginger Salmon Burgers
These salmon burgers are bright, bold, and packed with flavor from a double hit of turmeric — both fresh and ground — plus grated ginger and fragrant scallion greens folded right into the patty. The technique of pulsing the salmon in two batches keeps the texture beautifully chunky rather than pasty, so every bite has real substance. A quick chill in the fridge before cooking means the patties hold together perfectly in the pan and develop a gorgeous golden crust. The lemon-herb sauce — parsley, olive oil, lemon juice, and a little more ginger — ties everything together with a clean, zippy finish. Serving everything in crisp butter lettuce leaves keeps things light and lets all those vibrant flavors shine without anything competing. If you're nervous about tree-nut cross-contact hiding in store-bought salmon patties or pre-made burger blends, making these from scratch with a short, clean ingredient list is the obvious move. Creamy avocado slices alongside are optional but honestly worth it.
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!