Walnut Free Cilantro Lime Salmon Burgers
Fresh salmon gets the full bright-and-bold treatment here, with lime zest, grated ginger, cilantro, and green onion folded right into the patties before they hit the pan. The technique of pulsing most of the fish in a food processor while hand-chopping the rest is the secret to patties that hold together beautifully without any binders — just clean, real ingredients doing the work. A quick chill in the fridge before cooking firms everything up so you get that deep golden sear without the patties falling apart on you. The creamy avocado sauce — mashed with lime juice and fresh cilantro — comes together in minutes and drapes over the top like it was always meant to be there. Butter lettuce wraps keep things light and fresh, making every bite feel like summer on a plate. If you've been nervous about salmon burgers turning out mushy or bland, this recipe is genuinely the one that changes your mind.
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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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