Pistachio Free Turmeric Ginger Salmon Burgers
These salmon burgers are bold, bright, and packed with flavor from fresh turmeric, ginger, and cilantro — the kind of weeknight dinner that feels way more impressive than the effort required. The patties get a quick chill in the fridge before hitting the pan, which helps them hold their shape and develop that gorgeous golden crust without falling apart. Garlic-infused olive oil does double duty in both the mix and the skillet, adding a subtle savory depth that ties everything together. Served in crisp butter lettuce wraps with creamy avocado and a zippy parsley-lemon sauce, this is a meal that's naturally free from tree nuts without any substitutions or workarounds — just clean, whole ingredients from start to finish. The double-pulse technique in the food processor keeps the salmon textured rather than pasty, so every bite has real substance. If you're tired of salmon burgers that taste bland or fall apart on the flip, this recipe solves both problems at once.
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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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