Mediterranean Diet Friendly Cilantro Lime Salmon Burgers
Fresh salmon is the star here, and the technique of combining food-processor-chopped fish with hand-cut chunks gives these patties a satisfying, meaty bite that holds together beautifully in the pan. Bright lime juice, lime zest, fresh ginger, and cilantro fold right into the salmon mixture, so every bite carries that clean, herbaceous punch without any heavy fillers or breadcrumbs weighing things down. The creamy avocado sauce — just avocado, lime, cilantro, and a pinch of salt — comes together in minutes and drapes over the top like something you'd order at a coastal restaurant. Butter lettuce leaves stand in for buns, keeping the whole plate light and grain-free while still giving you that satisfying handheld experience. This is exactly the kind of meal that fits naturally into a way of eating built around quality fish, healthy fats, and fresh produce — no substitutions or workarounds needed, because the recipe is already built that way. A quick chill in the fridge before cooking firms the patties up so they sear to a deep golden crust and flip cleanly, making this far less fussy than most homemade fish burgers. It's weeknight-friendly, genuinely impressive, and the kind of dish that makes eating well feel like anything but a compromise.
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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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