Carrageenan Free Basil & Oregano Salmon Burgers
Fresh salmon gets the star treatment here — coarsely chopped and seasoned with bright basil, dried oregano, lemon juice, and a hit of garlic-infused olive oil before being shaped into hearty patties and pan-seared to a golden finish. The texture is the real win: chunky and satisfying, not the dense, paste-like result you sometimes get with fish burgers. A short chill in the refrigerator before cooking is the small but smart step that keeps everything together in the skillet without needing any binders or fillers. For anyone navigating carrageenan — a thickener and stabilizer that sneaks into a surprising number of processed seafood products — starting with a fresh fillet and building flavor from scratch means you know exactly what's in every bite. The garlic-infused olive oil does double duty, going into the patty mix and into the pan, so the flavor runs all the way through. Finished with fresh parsley and a squeeze of lemon, these come together with minimal fuss and maximum payoff.
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Learn more →Ingredients
4 servings
- 1 ½ lb fresh salmon fillet, skin removed, cut into 1-inch chunks
- 3 tbsp fresh basil, finely chopped
- 1 tsp dried oregano
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp garlic-infused olive oil, divided
- ½ tsp sea salt
- ¼ tsp black pepper
For serving
- 1 tbsp fresh parsley, chopped (optional)
- 4 lemon wedges (optional)
Instructions
- 1
Place the salmon chunks in a food processor and pulse 6–8 times until coarsely chopped — the mixture should hold together when pressed but still have visible texture, not a smooth paste. Transfer to a mixing bowl.
- 2
Add the basil, oregano, lemon juice, lemon zest, 1 tbsp of the garlic-infused olive oil, salt, and pepper to the salmon. Mix gently with a fork until just combined.
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