Ginger Cilantro Salmon Burgers

Course Main Course


  • Food processor
  • Mixing bowl
  • Non-stick pan


  • 8 ozs Salmon Fillet skinless, cut into 1/2-inch chunks
  • 1/4 cup Cilantro finely chopped
  • 1 tbsp Ginger peeled and finely grated
  • 2 tsps Coconut Aminos
  • 1 tsp Sesame Oil
  • 1 tsp Lime Juice
  • 1 tbsp Avocado Oil


  • Add the salmon to the bowl of a food processor (including the blade) and place in the freezer for 15 minutes.
  • Meanwhile, in a large mixing bowl combine the cilantro, ginger, coconut aminos, sesame oil and lime juice. Set aside.
  • Remove the food processor bowl from the freezer. Pulse the salmon 4 to 5 times until finely chopped but not puree. Fold the chopped salmon into the cilantro and ginger mixture.
  • Form the mixture into patties. If it is too wet, refrigerate for 20 minutes to stiffen before forming into patties.
  • Heat the avocado oil in a large non-stick pan over medium-high heat. Cook the salmon burgers for 4 to 5 minutes per side, or until cooked through and firm to the touch. Serve immediately and enjoy.


Leftovers: Refrigerate in an airtight container for up to 2 days. 
Serving Size: One serving is equal to one salmon burger.
More Flavor: Add minced garlic, honey, lime zest, red pepper flakes or hot sauce to the
burger mixture. 
Serve it with: Leafy greens topped with extra lime juice, chopped cilantro, sesame
seeds, and sliced avocado. 
No Coconut Aminos: Use tamari or soy sauce instead. 
No avocado oil: Use extra virgin olive oil or coconut oil instead. 
Perfect Combo: Corn and Green Onion Quinoa is the perfect side for it.