Breastfeeding Friendly Cilantro Lime Salmon Burgers
Salmon is one of the most nutrient-dense proteins you can eat while nursing, delivering omega-3 fatty acids that support both your recovery and your baby's developing brain. These patties come together with fresh cilantro, bright lime juice, lime zest, and a little grated ginger, so every bite feels vibrant and satisfying rather than like a chore you're eating for health reasons. The technique of pulsing most of the salmon in a food processor while hand-chopping the rest gives the patties a sturdy, pleasantly chunky texture that holds up beautifully in the pan without any breadcrumbs or fillers. A quick chill in the fridge before cooking is the small step that makes all the difference — the patties sear up golden and clean without falling apart. The creamy avocado sauce, made with just avocado, lime, cilantro, and a pinch of sea salt, doubles as a rich source of healthy fats and comes together in about two minutes with a fork. Wrapping everything in cool, crisp butter lettuce keeps the whole meal light and easy to eat one-handed, which honestly matters more than most people admit during those early months. This is the kind of meal that feels like a treat while quietly doing a lot of good work.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!