Eggless Basil & Oregano Salmon Burgers
These salmon burgers are bright, herby, and satisfying in a way that feels far more special than your average weeknight dinner. Fresh salmon gets pulsed just enough to hold together while keeping that chunky, meaty texture — no mushy patties here. The combination of fresh basil, dried oregano, lemon juice, and garlic-infused olive oil does all the heavy lifting on flavor, so there's no need for binders or fillers to make these taste incredible. A quick chill in the fridge before cooking is the small but crucial step that keeps everything together in the pan. What's great for anyone avoiding eggs is that these patties rely entirely on the natural proteins in fresh salmon to bind — no egg wash, no egg-based mayo mixed in, nothing hidden. They sear up beautifully in a hot skillet, developing a golden crust before finishing to a perfectly opaque, flaky center. A squeeze of lemon and a scatter of fresh parsley at the end ties the whole thing together.
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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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