Mustard Free Cilantro Lime Salmon Burgers
Fresh salmon gets the full citrus-herb treatment here, with bright lime juice, lime zest, grated ginger, and a generous handful of cilantro folded right into the patties. The technique of pulsing most of the fish in a food processor while hand-chopping the rest is a smart move — it gives you patties that are cohesive and satisfying without turning rubbery or dense. Skipping the bun entirely in favor of crisp butter lettuce wraps keeps everything light and lets those bold flavors shine through. The creamy avocado sauce — just avocado, lime, cilantro, and a pinch of salt — pulls double duty as both a condiment and a cooling contrast to the seared, golden crust on each patty. For anyone navigating condiment labels at the store, this recipe is a breath of fresh air: every component is made from scratch with whole ingredients, so there's nothing hidden to worry about. These come together in a single skillet and feel genuinely restaurant-worthy for a weeknight dinner.
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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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