Pescatarian Turmeric Ginger Salmon Burgers
Fresh salmon gets a serious upgrade here, packed with double-hit turmeric — both fresh and ground — plus bright ginger, scallion greens, and cilantro folded right into every patty. The trick of pulsing the salmon in two batches keeps the texture chunky and satisfying rather than dense or paste-like, so each bite actually tastes like real fish. A quick chill in the fridge before cooking means the patties hold together beautifully in the pan and develop a deep golden crust that's genuinely hard to resist. The lemon-herb sauce — parsley, olive oil, lemon juice, and a little more ginger — is whisked together in minutes and cuts right through the richness of the salmon. Serving everything in butter lettuce wraps keeps things light and fresh, with optional avocado slices adding a creamy finish if you want it. This is the kind of weeknight dinner that feels impressive without demanding much from you, and it delivers bold, layered flavor from ingredients you can actually pronounce.
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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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