Hazelnut Free Basil & Oregano Salmon Burgers
Fresh salmon gets the burger treatment here, and the result is bright, herbaceous, and genuinely satisfying in a way that feels nothing like a frozen patty. Coarsely pulsed in a food processor, the fish keeps real texture — chunky and substantial — rather than turning into a dense, gummy cake. Basil, oregano, lemon juice, and lemon zest do the heavy lifting on flavor, while garlic-infused olive oil adds a savory depth that ties everything together beautifully. A quick chill in the fridge before cooking means the patties hold their shape perfectly in the pan and develop a gorgeous golden crust. Because the ingredient list is straightforward and entirely whole-food, there's no need to scan labels or stress about hidden nut-based oils or flavorings sneaking in. Serve with fresh parsley and a squeeze of lemon and you've got a weeknight dinner that feels a little bit special without much effort 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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