Seed Oil Free Turmeric Ginger Salmon Burgers
Fresh salmon gets pulsed — not pureed — so every bite has real texture, then folded with bright fresh turmeric, ginger, and scallion greens before hitting a hot skillet with garlic-infused olive oil. That careful two-stage chopping technique is what keeps these patties satisfying rather than mushy, and a quick chill in the fridge before cooking means they hold together beautifully without any binders or fillers. The whole thing is cooked in extra-virgin olive oil and served in crisp butter lettuce wraps, so there's not a drop of canola, soybean, or any other refined seed oil anywhere in the recipe. A punchy lemon-herb sauce made with parsley, fresh lemon juice, and more ginger ties it all together and doubles as a drizzle or a dip. For anyone who has given up on restaurant burgers because of the oils used on the grill or in the bun, this is the kind of weeknight win that makes staying home feel like the better option. Add avocado slices if you want extra richness, or keep it lean — either way, the flavors are bold enough to stand on their own.
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!