Pregnancy Friendly Turmeric Ginger Salmon Burgers
Fresh salmon, bright turmeric, and zingy ginger come together in a burger that feels indulgent but is genuinely nourishing — exactly the kind of meal worth looking forward to. Salmon is one of the best sources of omega-3 fatty acids, and using a fresh fillet here means you're in full control of what goes into every bite, which matters a lot when you're eating for two. The double hit of both fresh and ground turmeric gives these patties a gorgeous golden color and a warm, earthy depth that pairs beautifully with the cool, herby lemon sauce drizzled on top. Cooking the patties to an internal temperature of 145°F ensures the salmon is fully cooked through — no guesswork, no translucent centers, just safe and satisfying. Wrapping everything in crisp butter lettuce keeps things light and skips the need for a bun, while optional avocado slices add a creamy richness that rounds out the whole plate. The garlic-infused olive oil delivers that savory, aromatic backbone without any raw garlic, which can be a welcome swap when certain smells or flavors feel overwhelming. This is the kind of weeknight dinner that looks impressive, comes together with simple techniques, and leaves you feeling genuinely good about what you just ate.
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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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