Cilantro Salmon Burgers with a Cilantro Lime Vinaigrette

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It’s officially winter. It has snowed twice as of now. You know what that means? Depression. Kidding, I don’t really get depressed. That’s a lie. But I do hate the snow, because it’s cold and wet, and I’d rather be able to see the ground while running on it. Minimus shoes don’t fair that well in the snow. At all. And my car doesn’t exactly love the snow either. Especially since my car door locks were frozen shut this morning. I literally can’t even get the key in. Either side. So I’m drinking the crap out of coffee, while on the couch, waiting for a glimmer of sunshine to poke through, so I can’t actually drive somewhere. How stupid is that? Ugh, I need a garage.

So I tried Ethiopian food last night. Absolutely not paleo. Have you ever tried it? It’s very interesting. You eat everything with your hands, which I was totally down with especially since I showered that day. Then you scoop all the random food with sponge bread. Yes, sponge bread. That’s the only way to describe it. The bread is like a crepe but with an eff ton of eggs to make it holey and puffy. Like a sponge. Get my flow? Cool. I also ate lentils and split peas. Meh. I don’t get why people get such a thrill out of those foods. The best part was either the chicken, lamb, or cabbage. My body is doing just fine this morning though. Thought life might suck and I might be spending my day in pain….and in the bathroom….but that’s a negative. Normal morning.

Now that we’ve talked about my bowel movements, let’s move onto food. I bought a huge slab of salmon the other day and decided salmon burgers were in order. I’ve never made salmon burgers, but they turned out pretty good. Tasted like a tuna or crab cake. But with salmon. Makes sense, right? I ate the salmon burger with broccoli. Huge surprise. I really should mix it up. But broccoli is really cheap…especially when you break the stems off. And leave them in a huge pile at the grocery store. I’m sure shoppers appreciate that.

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Cilantro Salmon Burgers with a Cilantro Lime Vinaigrette

Ingredients

Scale

For the patties–

  • 1lb salmon, skin removed
  • 1 egg, whisked
  • 1/2 cup almond flour
  • 3 stalks celery, chopped small (yes, small)
  • 1 tablespoon olive oil
  • 2 tablespoons fresh cilantro
  • 1 tablespoon green onions
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground ginger

For the vinaigrette–

  • 1/3 cup olive oil
  • 2 tablespoons fresh cilantro
  • 1 1/2 limes, juices squeezed
  • 1/2 lemon, juices squeezed
  • 1 tablespoon honey

Instructions

  1. Pull out your food processor. If you don’t have one, good luck. Life is just not quite as fun without one. Add all your patty ingredients to the food processor, except for the celery. Once everything is mixed, fold in the chopped celery.
  2. Make patties however big you want.
  3. Place on hot, greased skillet and cook on both sides for about 3-5 minutes or until cooked through.
  4. While the salmon burgers are cooking, make the vinaigrette.
  5. Add all vinaigrette ingredients to the food processor. Taste to perfect! Add salt if needed.
  6. Top burgers off with vinaigrette.

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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50 thoughts on “Cilantro Salmon Burgers with a Cilantro Lime Vinaigrette”

  1. I just LOVE that you break the stems off of your broccoli before buying it! Unless you are going to make soup, who needs 'em, anyway? Perhaps a pet rabbit might enjoy them or you can compost them, but you likely have neither of those. I really don't think grocery stores should sell stems on anything, except on flowers! So, keep breaking 'em off!

    1. The stems are the best part of the broccoli. Cut them off and slice down or peal till you get to the white part and slice into 1/8 inch rounds. They have the constancy of water chestnuts.

  2. The flour traditionally used for injera is teff. It's gluten free. But many restaurants mix teff with wheat because teff is freaking expensive. It's a traditional sourdough so the acids that are a byproduct of the fermentation process break down some of the protein and make the grains more digestible. This is how Ethiopian women can eat bread every day and stay lean and have perfect skin.

  3. The Accidental Exerciser

    That's too funny. I always break the stems off and leave them behind too. I try to wait until no one is looking which is sometimes hard in an overcrowded Walmart. Maybe I should openly do it so there's a broccoli stem revolt! Can't wait to try the recipe!

  4. So, I made this last night. BUT, because my husband is so flipping picky, I had to specially make his with chicken instead of salmon. Mine was with salmon that I caught over the summer here in freezing butt cold Alaska (-15 today!). But anyways, back to the point: I made this last night and it was delicious. I am eating the left overs for lunch… soooo good. And the best part of this is, is that Ryan ate it without ANY complaints, and said he would love to have it again with NO alterations! AMAZING. I am such a good domestic house wife who also wears the pants (sorry to Ryan if he EVER reads this LOL). Thanks Juli, loved it! Back to devouring before I start work again 🙂

  5. Reid - Juli's #1 Fan

    I made this last night with coconut flour instead of almond flour. Took forever to skin and then mince the salmon. I made them into “cakes” instead of pancakes and added fresh dill. I had leftover ginger garlic brussel sprouts and liver as the side. Great inspiration Juli! Surprisingly filling as well I thought I was going to eat a couple pounds but could only cram in two.

  6. I am going to try to make this a Salmon Loaf for my wife for Mothers Day. Will have to sub coconut flour and I have some coconut flour pancakes and bet I can crumble and toast to help bind it…..rest will follow as you have listed, and the vinaigrette will be the glaze for the top…now I am hungry….

  7. This turned out AMAZING,only thing i did different from the listed process, was put it in a loaf pan. Cooked it for about 55 min or until the center was 140ish, then i took it out and used the convection broil setting to brown up the outsides. Wife loved it!!!!! Thanks so much!

  8. This might be a silly question… but do you use raw or cooked salmon? I’m new to fish but willing to give this a try!

  9. Hi Juli! I have been meaning to comment! Funny story regarding this recipe. I have been hanging with a guy who is not a CrossFitter, but SEEMED really supportive of me being so into it! He knows I eat Paleo, and after telling him about your blog, he looked it up and suggested we make something together from it! I thought, hells yeah….not a paleo CF man but willing…..so anyways I made this last night. HE LOVED IT! (as did I!!!!!). He then acted weird and apologized today…..saying he’s sorry but my interest in CrossFit “is just too much” for him! I hear you on being single! Apparently us being able to kick a guys ass and throw barbells is a bit intimidating. Dating sucks, but this recipe, and CrossFit girls are amazing!!!! Lol!!!

      1. Just realized how to log in via Facebook. Yes, it is really hard not dating a fellow CrossFitter. Too bad there are no hot guys in my box, haha! The guys at my box who are serious about it feel the same- which is a good sign for us! There’s an advertisement in this issue of WOD Talk for online dating for CrossFitters. Their saying is, “If you snatch, we’re a match!”. Pretty funny.

  10. I think I overprocessed my salmon (the patties were sticky & kinda goopy instead of “chunky”..ya know?). Anyway – what I’m trying to say, is I messed up the recipe and STILL licked the plate (literally) clean. LOVE THESE!!!

  11. I kind of ate all of the patties in one sitting… and it was off the charts. Thank you for fish recipes. You always deliver.

  12. I made this recipe this past week (9-6-12) and it was so delicious! The pairing of the vinaigrette with the salmon burgers was perfect! I also roasted broccoli to copy your picture even more. The meal was delicious! It was my first time to try one of your recipes and I can’t wait to try more. Thank you for doing what you do!

  13. These were unbelieveable! My husband (who hates salmon) even ate one. It is quite the momentous day in our household and it’s all because of you, JB.

  14. Made these burgers tonight and my family loved them! Since they are not doing the Whole 30 with me it’s hard to find things that I can make for everyone but they said we could bring this recipe back again! Thanks so much for sharing.

  15. Just made these burgers tonight – minus the celery (did not have that on hand). It really helped cure my winter blues. It is really cold here in Norway now. Thanks for sharing!

  16. I love salmon burgers. Will try your version, since I also love all your recipes. But will add that the stem of the broccoli is my favorite part. I peel it and eat it raw or cooked. Tastes like almost radishy when raw. I’m always upset when I can’t find broccoli sold with the stems. Hate that it’s usually only crowns you can find.

  17. OK, so I’ll admit to being a paleo-newbie. I just recently bought my first food processor since a few of your recipes were tough to do in my blender.
    This was the first recipe I made using the FP. I must have *really* overprocessed the salmon. I ended up with a puree and couldn’t cake them at all. I further messed up by adding in a bit more almond flour to try to give them more substance. Cooked it up as one big pancake, but it was difficult to turn and started falling apart. I wish I’d thought of using a loaf pan at this point. Anyway – question is, do you just pulse the ingredients together to keep it chunky? Thanks!

    1. Mine was really sticky as well, but as long as the surface of whatever you cooked it on is well oiled, it shouldn’t cause much more of a problem beside the nearly impossible task of forming patties.

  18. You are so much fun to follow, though not in the creepy way… These were amazing! My wife is a salmon lover through and through. You’re right, they did taste randomly like tuna. Also, isn’t the stem of the broccoli where a lot of the nutrients are? I also understand that that’s where the weight is, too.

  19. Stupid question. I know the word cilantro appears twice in the recipe name, but I’m one of those people with f’d up taste buds and so cilantro tastes like soapy bugs to me. Seriously, it’s a thing -http://www.nytimes.com/2010/04/14/dining/14curious.html?_r=0
    So my stupid question is: what can I use in place of cilantro?

  20. The stem of the broccoli is my my favorite part. Now so many people have broken it off, that many stores just sell the florettes. I have to search far and wide to find stems. Makes me crazy. The stems have a mild almost radish taste that I love. I peel them and eat them raw. The best.

  21. Hot damn, Juli! The vinaigrette was insane! I can picture myself pouring that stuff over everything! This is the first recipe of yours that I’ve tried. You better believe I am coming back for more. Thank you.

  22. Maybe a silly question but would packaged salmon work? I have two packs of chicken of the sea salmon…I’m sure a hunk of “real” salmon is best, just trying to see if I have what I need on hand to make this. Love your recipes btw…pulled pork chili was amazing!

  23. Juli–how many people does this recipe serve? I want to make them for 7 or 8 people but thinking I will need to double the recipe, right?

  24. These salmon burgers were so good!! I used the cilantro lime vinaigrette for salads with tomato and avocado and some hemp seeds with the salmon cakes on top!! Delicious! Adding this into my rotation. Great way to get some good protein in!

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