Walnut Free Turmeric Ginger Salmon Burgers
Fresh salmon gets pulsed — not pureed — so every bite has real texture and satisfying chew rather than the dense, rubbery quality that plagues so many fish patties. Double-hit turmeric (both fresh-grated and ground) teams up with bright ginger and scallion greens to give these burgers a warm, aromatic depth that feels genuinely exciting on a weeknight. Garlic-infused olive oil does the heavy lifting in both the patty mix and the pan, building a deep golden crust that holds together beautifully after a quick chill in the fridge. The lemon-herb sauce — parsley, lemon juice, olive oil, and a little more ginger — comes together in one bowl and cuts right through the richness of the salmon. Serving everything in butter lettuce wraps keeps things light and naturally skips the bun entirely, which also means no hidden additives to worry about. Sliced avocado alongside makes it feel like a full restaurant-worthy plate with almost no extra effort. This is the kind of recipe that looks impressive but is genuinely straightforward from start to finish.
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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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