1. Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper. Set aside.
Side note: If you only have one food processor, like me! make the sauce first, so you don’t have to completely wash it out after using it for the raw fish.
2. Over medium heat, add 1 tbsp. coconut oil or olive oil to a sauce pan and cook the onion until fragrant/tender. Roughly 5-7 minutes. Set aside and allow to cool.
3. In a large mixing bowl, add the beaten egg and the salmon burger ingredients except for the salmon to the bowl.
4. For the salmon. I buy 1 pd. of wild salmon, therefore I have to take the skin off. I then, add the salmon into chunks, into my food processor and pulse it a few times. The consistency will be chunky, be careful to not over process and pulse where it turns into a pate or mush. You want it to hold together.
5. Add the salmon to the bowl and mix thoroughly.
6. Separate the mixture into four even patties and place in the parchment paper. Bake at 375 for 12 minutes on one side THEN flip, bake for an additional 8-10 minutes on the opposite side.
Serve in on patties, in a pita, on tacos with the sauce! The burgers will stay fresh for up to three days or freeze them for the longer!
For the Cilantro Avocado Sauce:
1. Combine all the ingredients in your food processor or blender and mix until creamy. Taste test and adjust to preference. Makes one 1 cup or so and will last about 1 week in fridge.