Ginger Free Basil & Oregano Salmon Burgers
Fresh salmon gets the burger treatment here, and the result is something genuinely craveable — golden on the outside, tender and flaky within, and packed with bright Mediterranean flavor. The patties come together with fragrant basil, dried oregano, lemon juice, and zest, so every bite has that herby, citrusy lift without relying on any warming spices that can sneak into so many store-bought fish patties and seasonings. For anyone navigating a sensitivity to ginger, salmon burgers can actually be a minefield — pre-seasoned blends, teriyaki-style glazes, and Asian-inspired fish cakes almost always include it. This recipe keeps things clean and simple, leaning on garlic-infused olive oil and fresh herbs to build deep, satisfying flavor instead. The food processor trick is key: a few quick pulses give you a coarse, textured chop that holds together beautifully in the pan without turning into a paste. A short chill in the fridge before cooking helps the patties stay intact, so you get that satisfying sear rather than a crumble. Serve them with a squeeze of lemon and a scatter of fresh parsley, and you've got a weeknight dinner that feels a little special without much fuss at all.
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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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