Nutmeg Free Cilantro Lime Salmon Burgers
These salmon burgers are bright, fresh, and packed with bold flavor from cilantro, lime, and a hint of ginger — no warming spices required. The technique of blending two-thirds of the salmon in a food processor while hand-chopping the rest is the secret to patties that hold together beautifully without any binders, giving you a satisfying texture in every bite. A quick chill in the fridge before hitting the pan makes all the difference, helping them sear up with a gorgeous golden crust that releases cleanly from the skillet. The creamy avocado sauce — just ripe avocado, lime, cilantro, and a splash of water — comes together in minutes and drapes over the top like something you'd get at a really good restaurant. Butter lettuce wraps keep everything light and crisp, making this a naturally grain-free build that doesn't feel like a compromise at all. Whether you're cooking for a crowd or just want a weeknight dinner that feels a little special, this one delivers serious flavor with a clean, simple ingredient list you can feel good about.
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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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