Yeast Free Turmeric Ginger Salmon Burgers
Fresh salmon gets pulsed — not pureed — so every bite has real texture and satisfying chew, held together by layers of bright, anti-inflammatory flavor from both fresh and ground turmeric, grated ginger, and fragrant scallion greens. The double-turmeric approach gives the patties a gorgeous golden color and a warmth that pairs beautifully with the zippy lemon-herb sauce drizzled on top. Skipping bread entirely is the move here — crisp butter lettuce wraps keep things light and naturally free from any fermented or leavened ingredients, so there's nothing to second-guess on the label. A quick chill in the fridge before cooking is the secret to patties that hold their shape and develop that deep, golden sear in the pan. The lemon-herb sauce comes together in minutes with parsley, olive oil, fresh lemon juice, and a little more ginger, and it brightens the whole plate in a way that makes this feel restaurant-worthy. Creamy avocado slices alongside round everything out into a complete, satisfying meal that's as good for a weeknight dinner as it is for a casual weekend spread.
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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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