Sesame Free Turmeric Ginger Salmon Burgers
These salmon burgers are bright, bold, and packed with anti-inflammatory flavor from two forms of turmeric and a double hit of fresh ginger. The patties are built with real texture — chunky, not pasty — so every bite feels satisfying in a way that a lot of fish burgers simply don't deliver. Garlic-infused olive oil does the heavy lifting in both the cooking fat and the patty itself, adding depth without any of the hidden sesame oils that sneak into so many store-bought or restaurant versions of this kind of dish. The lemon-herb sauce is bright and grassy, made with fresh parsley, lemon juice, and a little more ginger, and it ties everything together beautifully. Serving the patties in butter lettuce wraps keeps things light and naturally skips the bun aisle entirely, where sesame seeds are practically unavoidable. A few slices of creamy avocado alongside round out the plate and make this feel like a proper restaurant-quality meal. It's the kind of weeknight dinner that looks impressive, tastes even better, and gives you zero reasons to stress about what's in it.
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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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