Wheat Free Turmeric Ginger Salmon Burgers
Fresh salmon gets pulsed — not pureed — so every bite has real texture and satisfying chew, held together purely by the fish itself with no breadcrumbs or fillers needed. That's the quiet genius here: the patties are completely free of wheat and grain-based binders, yet they firm up beautifully in the fridge and sear into a deep golden crust in the pan. Double-hit turmeric (both fresh and ground) gives the patties a vivid color and warm, earthy depth, while fresh ginger and scallion greens keep things bright and lively. The quick lemon-herb sauce — parsley, olive oil, lemon juice, and a little more ginger — comes together in one bowl and drapes over the top like something you'd get at a restaurant. Butter lettuce leaves stand in as the wrap, which honestly works better than a bun anyway: cool, crisp, and light enough to let the salmon shine. Sliced avocado alongside rounds everything out into a meal that feels indulgent without a single ingredient that should give you pause.
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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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