Paleo Lemon-Dill Salmon Burgers with Avocado Crema
Fresh salmon gets pulsed to a coarse, textured grind and bound with almond flour, egg, bright lemon zest, and fragrant dill — no breadcrumbs, no fillers, just clean ingredients that come together into a patty that actually holds its shape. The avocado crema is the real showstopper: silky-smooth ripe avocado blended with lime juice and more fresh dill until it's thick, cool, and just pourable enough to spoon generously over the top. Skipping the bun is a non-issue here because crisp butter lettuce leaves do the wrapping, keeping every bite fresh and light without feeling like you're missing anything. Grain-free eating can make burger night feel like a compromise, but almond flour does the binding work quietly and the patties sear up with a deep golden crust that looks and tastes like serious cooking. A quick chill in the fridge before they hit the pan is the small step that makes the difference between patties that hold together and ones that fall apart. The whole recipe serves 4, making it an easy weeknight dinner or a crowd-pleasing weekend lunch that comes together without a lot of fuss.
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Learn more →Ingredients
4 servings
For the salmon burgers
- 1 ½ lb fresh salmon fillet, skin removed, cut into 1-inch chunks
- ¼ cup almond flour
- 1 large egg, lightly beaten
- 2 tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 2 tsp dijon mustard
- ½ tsp garlic powder
- ½ tsp fine 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 tbsp fresh dill, finely chopped
- ¼ tsp fine sea salt
- 1–2 tbsp water, as needed to thin
For serving
- 8 large butter lettuce leaves
- lemon wedges (optional)
- thinly sliced red onion (optional)
Instructions
- 1
Make the avocado crema: combine the avocados, lime juice, dill, and salt in a food processor and blend until smooth. Add water 1 tablespoon at a time until the crema is thick but pourable and coats the back of a spoon. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate while you prepare the patties.
- 2
Pulse the salmon chunks in the food processor 8–10 times until roughly chopped — the mixture should be coarsely ground with some visible texture, not a smooth paste. Transfer to a large mixing bowl.
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