Pregnancy Friendly Cilantro Lime Salmon Burgers
Salmon is one of those proteins that checks so many boxes during pregnancy — rich in omega-3s, high in protein, and genuinely satisfying — and these burgers make it feel like a real treat rather than a chore. Fresh ginger, bright lime zest, and a handful of cilantro bring serious flavor to the patties, while the technique of combining pulse-processed and hand-chopped salmon gives them a hearty, satisfying texture that holds together beautifully in the pan. The avocado sauce is creamy and cool without any ingredients you'd need to second-guess, and the whole thing comes together in butter lettuce wraps for a light but filling meal. Cooking the patties to a clear 145°F internal temperature — confirmed with a thermometer — means you can enjoy every bite with complete peace of mind, no guesswork involved. That's the kind of detail that matters most right now, and it's built right into the method. Whether you're cooking for yourself or feeding a table, this is the kind of fresh, vibrant food that feels nourishing without ever feeling like 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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