Paleo Garlic-Herb Salmon Burgers with Avocado Crema
Fresh salmon gets pulsed — not pureed — into chunky, herb-flecked patties that sear up golden and crisp on the outside while staying tender and flaky within. A trio of fresh herbs, bright lemon zest, and a splash of coconut aminos (the grain-free swap for soy sauce) give the patties serious depth without a single off-limits ingredient. The silky avocado crema blended with lime juice, garlic, and cilantro is the kind of sauce you'll want to put on everything, and it comes together in minutes while the patties chill in the fridge. Skipping the bun entirely isn't a compromise here — crisp butter lettuce wraps keep things light and let the salmon actually shine. This is the kind of meal that makes eating whole, unprocessed foods feel genuinely exciting rather than restrictive. It serves four, so it's just as good for a casual weeknight dinner as it is for impressing guests who don't even follow any particular way of eating.
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Learn more →Ingredients
4 servings
For the salmon patties
- 1 ½ lb fresh salmon fillet, skin removed, cut into 1-inch chunks
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tbsp coconut aminos
- 1 tsp dijon mustard
- 1 tsp lemon zest
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp avocado oil
For the avocado crema
- 2 ripe avocados, pitted and peeled
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- 2 tbsp fresh cilantro, roughly chopped
- 2 tbsp water
- ¼ tsp sea salt
For serving
- 8 large butter lettuce leaves
- 1 lemon, cut into wedges (optional)
- ¼ red onion, thinly sliced (optional)
Instructions
- 1
Make the avocado crema: combine the avocados, lime juice, garlic, cilantro, water, and 1/4 tsp sea salt in a blender or food processor and blend until smooth and pourable, adding an extra splash of water if needed to loosen. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate while you prepare the patties.
- 2
Place the salmon chunks in a food processor and pulse 8–10 times until the salmon is coarsely chopped — you want a rough, chunky texture with some larger pieces remaining, not a smooth paste. Transfer to a large mixing bowl.
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