Turmeric Free Cilantro Lime Salmon Burgers
Bright, citrusy, and packed with fresh flavor, these salmon burgers are the kind of weeknight dinner that feels a little special without requiring much effort. The patties come together with fresh salmon, lime juice, lime zest, ginger, green onion, and cilantro — a lineup that's clean, vibrant, and completely free of any warming spices that can sneak into store-bought seafood blends. The two-texture technique — part food processor, part hand-chopped — is the secret to patties that hold together beautifully in the pan without turning into a dense, uniform puck. A quick chill in the fridge before cooking helps them stay intact when they hit the hot skillet, and that golden sear is absolutely worth the wait. The creamy avocado sauce, mashed with more lime and cilantro, is the perfect cool contrast to the sizzling patty underneath. Serving everything wrapped in butter lettuce keeps things light and fresh, and it means no bun hunting required. Whether you're cooking for yourself or feeding a crowd, this one is easy to love.
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!