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Cilantro Lime Salmon Burgers w/ Tequila Avocado Sauce

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5 from 1 review

  • Total Time: 35 minutes
  • Yield: 4 1x


  • For Salmon Patties:
  • 1 1/2 pounds of salmon, skinned
  • 1 tablespoon of mayo
  • 1 tablespoon of lime juice
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1/2 cup of cilantro
  • 2 garlic cloves, roughly chopped
  • Zest of 1/2 a lime
  • 1/2 cup of green onion, chopped
  • 1 cup of bread crumbs (I used panko for this)
  • cooking spray to grease the pan

For the Tequila Avocado Sauce:

  • 1/2 cup of plain Greek yogurt (or sour cream)
  • 1 avocado, pitted and skinned
  • small handful of chopped cilantro
  • 1 tablespoon of lime juice
  • 1 tablespoon of tequila (optional but recommended)
  • S&P to taste


For the salmon patties:

  1. Divide the salmon in half. Cut one half into larger chunks and the other half into more precise 1/4 inch pieces.
  2. In a food processor, combine the larger salmon chunks, mayo, lime juice, S&P, cilantro, and garlic and process until the salmon is fully broken down and combined (see picture above).
  3. Add in the remaining chunks of salmon with the lime zest and process a few short times for just about 1-2 seconds each time. You do not want these chunks to fully break down. (again, see picture above).
  4. With a spoon, stir in the bread crumbs and green onion and stir until the whole mixture is fully combined.
  5. Form the salmon mixture into patties. I made 4 large patties but this could easily be separated up to make 6 or even 8 smaller patties.
  6. Generously grease a large skillet and heat to medium-low heat.
  7. Cook the patties, depending on their size, for 7-10 minutes on each side. I recommend using a meat thermometer to know when they’re cooked on the inside (they should be at 145 degrees F inside). Once done, let cool just slightly before serving.

For the tequila avocado sauce:

  1. Combine all of the ingredients together in a food processor and process until fully combined.
  2. S&P to taste.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes