Seed Oil Free Cilantro Lime Salmon Burgers
Fresh salmon, bright lime, and a handful of real ingredients are all it takes to pull off a burger that feels genuinely special on a weeknight. The patties come together with a smart two-step chopping method — part food processor, part hand-cut — so they hold their shape in the pan without any fillers or binders you'd have to second-guess. Coconut oil or avocado oil handles the sear, which means you're completely clear of the industrially processed vegetable and seed oils that sneak into so many restaurant-style fish patties. The result is a deep golden crust on the outside and tender, flaky salmon all the way through. A quick fork-mashed avocado sauce with lime and cilantro doubles down on the fresh, zesty flavors already in the patty, and butter lettuce wraps keep everything light and crisp. It's the kind of meal that tastes indulgent but is built entirely from clean, whole ingredients you can feel good about.
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!