Brazil Nut Free Cilantro Lime Salmon Burgers
Fresh salmon gets the full bright-herb treatment here — lime zest, grated ginger, green onion, and a generous handful of cilantro folded right into the patties before they hit the pan. The technique of pulsing most of the fish in a food processor while hand-chopping the rest is the secret to patties that hold together beautifully without any binders, giving you that satisfying bite rather than a dense, uniform cake. A quick chill in the fridge before cooking helps them stay intact, and a hot skillet with a little coconut or avocado oil delivers a deep golden crust that makes these feel genuinely restaurant-worthy. The creamy avocado sauce — just ripe avocado, lime, cilantro, and a splash of water — comes together in minutes and drapes over the top like it was always meant to be there. Butter lettuce wraps keep everything light and fresh, making this a naturally grain-free build that doesn't feel like a compromise at all. Every ingredient is straightforward and easy to source, so there's no stress about hidden additives or cross-contact from complex packaged goods. Bright, satisfying, and weeknight-fast, this one earns a permanent spot in the rotation.
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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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