Yeast Free Cilantro Lime Salmon Burgers
Fresh salmon, bright lime, and a handful of cilantro come together in a patty that tastes like summer on a plate — no bun required. Skipping bread entirely isn't a compromise here; crisp butter lettuce wraps actually let the bold, zesty flavors of the salmon shine without anything getting in the way. 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 and have real, satisfying texture. A quick chill in the fridge before they hit the pan makes all the difference, giving you that gorgeous golden crust without the patties falling apart. The creamy avocado sauce — mashed with lime juice and fresh cilantro — drapes over the top like a restaurant-worthy finishing touch that takes about two minutes to make. Everything on the ingredient list is naturally free of fermented or leavened components, so there's no need to scrutinize labels or swap anything out. This is the kind of weeknight dinner that feels indulgent but comes together with nothing but fresh, clean ingredients and a hot skillet.
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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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