Mold Detox Friendly Cilantro Lime Salmon Burgers
Fresh salmon is one of the cleanest proteins you can build a meal around, and these bright, herb-forward patties make the most of every bite. The patties come together with cilantro, lime juice, lime zest, and freshly grated ginger — bold, anti-inflammatory flavors that feel anything but restrictive. A clever two-texture technique (part food-processor, part hand-chopped) gives the patties real structure so they hold together beautifully in the pan without any fillers, binders, or grains sneaking in. The creamy avocado sauce is just ripe avocado, more lime, cilantro, and a little water — nothing processed, nothing that could introduce unwanted mold-prone ingredients. Butter lettuce wraps stand in for buns, keeping the whole plate grain-free and genuinely refreshing. Everything cooks in a single skillet with coconut or avocado oil, so there's no complicated cleanup and no mystery ingredients to second-guess. Serves four, and the bright citrus aroma alone will have everyone at the table before you even call them.
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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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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