Soy Free Turmeric Ginger Salmon Burgers
These salmon burgers are bright, bold, and packed with anti-inflammatory flavor from a double hit of turmeric — both fresh and ground — plus zingy fresh ginger woven right into the patties. The texture is the real win here: pulsing the salmon in two batches keeps it chunky and satisfying rather than turning it into a dense, pasty hockey puck. Scallion greens and cilantro add freshness, while garlic-infused olive oil brings a mellow savory depth to every bite. A quick chill in the fridge before cooking means the patties hold together beautifully in the pan and develop a gorgeous golden crust. The lemon-herb sauce — parsley, olive oil, lemon juice, and a little more ginger — is bright and grassy, and it ties everything together in a way that makes you want to drizzle it on everything. Served in butter lettuce wraps with creamy avocado slices, this is a light but genuinely filling meal that feels restaurant-worthy without the fuss. Every ingredient here is naturally free of soy, so there's no label-scanning or substitution stress — just clean, vibrant food that delivers on flavor.
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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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