Anti Inflammatory Cilantro Lime Salmon Burgers
Bright, citrusy, and packed with omega-3-rich salmon, these burgers hit every note you want from a feel-good meal that doesn't taste like a compromise. Fresh ginger and lime zest bring a lively zing to each patty, while cilantro and green onion keep things herbaceous and light — all ingredients known for their natural anti-inflammatory properties. The technique of blending two-thirds of the salmon in a food processor while hand-chopping the rest is the secret to patties that stay together in the pan without needing any fillers or binders. Instead of a bun, crisp butter lettuce leaves do the wrapping, cutting out refined grains entirely and keeping the whole thing clean and grain-free. The creamy avocado sauce — just avocado, lime, cilantro, and sea salt — adds healthy fats and a cooling richness that balances the seared, golden crust on each patty beautifully. Everything comes together in one skillet, making cleanup minimal and the whole process genuinely approachable on a weeknight. If you've been looking for a burger that feels indulgent but works with your body rather than against it, this is the one to bookmark.
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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
- ¼ cup fresh cilantro leaves and tender stems, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- 1 tsp fresh ginger, finely grated
- 2 green onions (green tops only), thinly sliced
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp coconut oil or avocado oil
For the avocado sauce
- 1 ripe avocado, pitted and peeled
- 2 tbsp fresh lime juice (from about 1 lime)
- 2 tbsp fresh cilantro, finely chopped
- ¼ tsp sea salt
- 2–3 tbsp water, to thin
For serving
- 8 large butter lettuce leaves, for wrapping
- lime wedges, for serving (optional)
- fresh cilantro sprigs, for serving (optional)
Instructions
- 1
Make the avocado sauce: combine the avocado, lime juice, cilantro, sea salt, and water in a small bowl and mash with a fork until smooth and spoonable, adding water 1 tbsp at a time until the sauce is thin enough to drizzle. Set aside.
- 2
Place about two-thirds of the salmon chunks in a food processor and pulse 6–8 times until coarsely chopped — the mixture should hold together when pressed but still have visible texture, not a smooth paste. Transfer to a large mixing bowl.
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