Lettuce Wrapped Salmon Burgers

Lettuce Wrapped Salmon Burgers

Serves 4


1 lb. wild caught salmon, roughly chopped without skin and bones removed

½ lemon, juiced

1 rib celery, diced

2 tbsp. Fresh parsley, chopped

1 tbsp. Avocado oil mayo

1 tbsp. Gluten free panko bread crumbs

¼ c. almond flour

1 whole egg, whisked 

¼ tsp. Garlic powder

¼ tsp. Smoked paprika

½ tsp. Salt

⅛ tsp. Ground black pepper

Avocado oil spray

1 head iceburg lettuce, washed with whole leaves removed

Fillings: Sliced tomato, avocado, red onion


Combine all salmon burger ingredients together except for the iceberg lettuce and filling ingredients in a bowl and mix well. If the mixture is too wet, add an  extra tbsp of almond flour at a time.

Form mixture into 4-6 patties. Handle with caution! Patties can easily fall apart before cooking. Use a spatula to assist.

In a large skillet add avocado oil spray to coat the pan. Add patties carefully to the hot pan and cook on each side for about 3-4 minutes or until golden brown. 

To serve, Prepare lettuce onto a plate and add some sliced tomato, avocado, and onion inside the lettuce cup, add the salmon burger on top and then add another piece of lettuce on top and enjoy!