Gelatin Free Basil & Oregano Salmon Burgers
Fresh salmon gets the star treatment here — coarsely pulsed in a food processor, then folded with bright basil, earthy oregano, lemon juice, and fragrant garlic-infused olive oil before hitting a hot skillet. The result is a juicy, herb-forward patty with real texture, nothing like the dense, processed versions you'd find in the freezer aisle. Many store-bought salmon burgers and veggie-style patties rely on binding agents that can include gelatin, so making these from scratch means you know exactly what's holding them together — and the answer is simply good salmon and a quick chill in the fridge. That 15-minute rest before cooking is a small but mighty step that helps the patties stay intact and develop a gorgeous golden crust without falling apart in the pan. A squeeze of lemon and a scatter of fresh parsley at the end keep things light and vibrant. These come together with minimal effort and make a genuinely impressive weeknight dinner or weekend cookout centerpiece.
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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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