Cilantro Salmon Burger with Avo-mango Spread

I remember my mother making tuna fish patties for the family when I was a child. They were easy to make and tasty. Now that I’ve grown up and I know that salmon is an even better kind of fish to eat, I decided to modify her idea and make cilantro salmon burgers. Salmon is such a great source of omega-3 fatty acids, which are important for eye health.

I created an avocado-mango sauce for the burger to take this recipe into the “tropics” (since it’s summer, why not?). Avocados and mangos contain a good amount of vitamins A & C. Plus, avocados also have lutein and zeaxanthin. These antioxidants protect the eyes from harmful high-energy light waves, such as some ultraviolet rays in sunlight. Studies suggest that diets rich in these antioxidants may protect against age-related eye diseases. The monounsaturated fatty acids in avocados also support the absorption of other beneficial antioxidants, including the beta-carotene in both of these fruits (yes, avocado is technically a fruit.) And good news– if you have any of the sauce left over, I find it also makes a tasty spread on any extra whole wheat crackers.

With summer here, you may be planning a vacation in the Caribbean or visiting a local beach. Even if your only vacation plan is to stay at home and relax by your pool, you can still imagine you are there in the Caribbean with this tropical salmon burger.

Cilantro Salmon Burger with Avo-mango Spread

Ingredients (serves 3):

  • 1 tbsp coconut oil (for cooking)
  • 14oz. can wild caught salmon
  • 2 eggs
  • 2 tbsp red onions, finely chopped
  • ¼ cup crushed wheat saltine crackers
  • 2 tbsp cilantro, finely chopped
  • 2 tbsp lemon juice
  • ⅛ tsp sea salt
  • ⅛ tsp pepper
  • Vegenaise
  • 3 whole wheat hamburger buns


  • ½ tsp lemon juice
  • ¼ cup chopped avocado
  • ⅓ cup chopped mango
  • Dash of sea salt
  • Dash of pepper


  1. Remove salmon from can. Scrape off skin and remove bones. Measure 1 ⅓ cup of salmon and place into large bowl.
  2. Mix in onions, cilantro, crushed crackers, lemon juice, eggs, sea salt and pepper.
  3. Put coconut oil into large skillet, melt on low heat, and spread out oil evenly.
  4. Form salmon mixture into 3 patties. Cook on medium heat for about 5 minutes on each side or until brown. (Add a little more oil to the skillet if patties start to stick to pan.)
  5. To make the avo-mango spread, combine lemon juice, sea salt, pepper and the mango and avocado pieces in a blender and incorporate ingredients until you reach your desired consistency.
  6. Toast the hamburger buns. Place some of the avo-mango spread on each top bun, and a little Vegenaise (or mayo) on each bottom bun. Add a salmon patty lettuce. Enjoy!