Gut Friendly Basil & Oregano Salmon Burgers
Fresh salmon is the star here, pulsed just enough to hold together while keeping that satisfying, chunky texture that makes every bite feel substantial rather than processed. Bright basil, dried oregano, lemon juice, and lemon zest layer in bold, herby flavor without relying on any of the usual binders or fillers that can leave sensitive stomachs feeling rough. Garlic-infused olive oil does a clever job of delivering that savory, aromatic depth while keeping the allium content gentle — a small but meaningful swap for anyone managing digestive sensitivities. A quick chill in the fridge before cooking helps the patties firm up beautifully, so they sear into golden, crisp-edged rounds in a hot skillet without falling apart. The whole process is straightforward and uses real, whole ingredients you can actually recognize, which is exactly what gut-conscious cooking should look like. Finish with a squeeze of fresh lemon and a scatter of parsley, and you have a meal that feels indulgent but works hard for your body at the same time.
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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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