Honey Free Cilantro Lime Salmon Burgers
These salmon burgers are bright, fresh, and packed with bold flavor — think zesty lime, fragrant cilantro, and a hint of warm ginger in every bite. The patties are built with a smart two-texture technique: part of the salmon gets pulsed in a food processor while the rest is hand-chopped, so they hold together beautifully in the pan without any binders or fillers. A quick chill in the fridge before cooking helps them stay firm and develop that gorgeous golden crust when they hit the hot skillet. The creamy avocado sauce — just avocado, lime, cilantro, and a pinch of salt — comes together in minutes and drapes over the top like something from a restaurant menu. Butter lettuce wraps keep everything light and gluten-free by nature, making this a genuinely clean meal that doesn't feel like a compromise. So many store-bought sauces and marinades sneak in sweeteners you'd rather avoid, but every ingredient here is straightforward and easy to verify. Whether you're cooking for a crowd or just a weeknight dinner, this one delivers serious flavor with zero fuss.
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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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