Emulsifier Free Basil & Oregano Salmon Burgers
Fresh salmon gets pulsed just enough to hold together into a juicy, herb-packed patty — coarse, textured, and nothing like a processed fish cake. The combination of bright basil, earthy oregano, lemon juice, and lemon zest gives every bite a clean, vibrant flavor that feels genuinely restaurant-worthy. Garlic-infused olive oil does double duty here, binding the mixture and creating a gorgeous golden crust in the pan without a single additive or binding agent in sight. That matters a lot when you're avoiding emulsifiers, since so many store-bought patties and sauces rely on them to hold their shape or add richness. Here, the salmon itself is the binder — chilled briefly so the patties firm up naturally before hitting a hot skillet. A quick sear over medium-high heat locks in moisture and builds that satisfying crust, while a thermometer takes the guesswork out of doneness. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a weeknight dinner that's as clean as it is delicious.
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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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