Shellfish Free Turmeric Ginger Salmon Burgers
Fresh salmon gets the full treatment here — double-hit with both fresh and ground turmeric, plus grated ginger, scallion greens, and cilantro folded through every bite. The trick of pulsing the fish in two batches keeps the texture chunky and satisfying rather than dense or paste-like, so these patties eat more like a great fish cake than a processed burger. Garlic-infused olive oil does the heavy lifting on flavor while helping the patties develop a deep golden crust in the skillet. A quick chill in the fridge before cooking is the small step that makes everything hold together beautifully when it hits the heat. Butter lettuce wraps keep things light and naturally grain-free, while the bright lemon-herb sauce — parsley, lemon juice, olive oil, a little more ginger — cuts right through the richness of the salmon. Creamy avocado slices alongside round out the whole plate without overcomplicating it. If you've been nervous about seafood-based burgers because so many restaurant versions sneak in crab or shrimp as filler, this one is built entirely around salmon, so you know exactly what you're eating.
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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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