Gluten Free Basil & Oregano Salmon Burgers
Fresh salmon is the star here, pulsed just enough in a food processor to hold together while keeping that satisfying, chunky texture you want in a great burger. Bright basil, dried oregano, lemon juice, and lemon zest do serious flavor work, giving every bite a herby, citrusy lift that feels anything but plain. Garlic-infused olive oil pulls double duty — binding the patties and adding a subtle, savory depth as they sear in the skillet. A quick chill in the fridge before cooking is the small step that makes all the difference, helping the patties stay intact and develop that gorgeous golden crust. Because the whole recipe is built around real, whole ingredients with no breadcrumbs or fillers, there's nothing to swap out or second-guess — it's naturally free of gluten from start to finish. Serve them with a squeeze of fresh lemon and a scatter of parsley, and you've got a weeknight dinner that looks and tastes like you actually tried.
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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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