Cashew Free Cilantro Lime Salmon Burgers
Fresh salmon gets the full bright-herb treatment here — zingy lime, fragrant cilantro, and a hint of ginger come together in a patty that tastes light and vibrant without sacrificing any satisfying bite. The technique of blending two-thirds of the salmon in a food processor while hand-chopping the rest is the secret to patties that hold their shape in the pan and still have real, meaty texture. A quick chill in the fridge before cooking firms everything up so you get that gorgeous golden crust when the patties hit the hot skillet. The creamy avocado sauce — just ripe avocado, lime, and cilantro mashed together — doubles as both a condiment and a cooling contrast to the seared fish. Butter lettuce wraps keep things fresh and low-fuss, catching every drip of that herby green sauce. This is the kind of weeknight dinner that feels like something you'd order at a coastal restaurant, made entirely from clean, whole ingredients with zero mystery add-ins to worry about.
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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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