Nitrate & Nitrite Free Cilantro Lime Salmon Burgers
Fresh salmon is the star here, and because you're starting with a whole fillet rather than any processed or cured fish, there's no need to scan labels for hidden preservatives or curing agents. That alone makes this a genuinely stress-free option for anyone avoiding nitrates and nitrites in their diet. The patties come together with bright, clean flavors — lime zest, fresh ginger, cilantro, and sliced green onion tops — that make every bite feel lively and restaurant-worthy. A clever two-texture technique, part food-processor chopped and part hand-cut salmon, gives the patties just enough structure to hold together in the pan without any fillers or binders. The creamy avocado sauce, mashed with lime juice and cilantro, drapes over the top and ties everything together beautifully. Butter lettuce leaves stand in for buns, keeping the whole thing light and fresh while still feeling like a proper, satisfying burger. This is the kind of weeknight dinner that looks impressive but is genuinely simple to pull off.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!