Tree Nut Free Turmeric Ginger Salmon Burgers
These salmon burgers are bold, bright, and packed with flavor from two forms of turmeric and a double hit of fresh ginger — the kind of combination that makes a simple weeknight dinner feel genuinely exciting. Pulsing the salmon in batches keeps the texture chunky and satisfying rather than dense, so each bite has real substance. Garlic-infused olive oil ties the patty together while adding a subtle savory depth, and the scallion greens and cilantro keep everything feeling fresh and vibrant. The lemon-herb sauce — parsley, olive oil, lemon juice, and a little more ginger — comes together in seconds and cuts right through the richness of the fish. Serving everything wrapped in butter lettuce leaves keeps it light and naturally skips any bun-related ingredient worries, making this a clean, whole-food meal from start to finish. Sliced avocado on top is optional but highly recommended for that creamy contrast against the golden, seared crust. This is the kind of recipe that looks impressive on the plate but is genuinely straightforward to pull off at home.
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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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