Salmon burgers are a brilliant way to shake up your weeknight dinner routine, and this herb-forward version delivers serious flavor without any of the gut-unfriendly ingredients that can make this style of recipe tricky. The patties are built from fresh salmon pulsed just enough to hold together, keeping that satisfying chunky texture rather than turning into a dense, rubbery disc. Bright basil, dried oregano, lemon juice, and lemon zest do the heavy lifting here, giving every bite a fresh, almost Mediterranean quality that feels anything but restricted. One of the smartest moves in this recipe is the use of garlic-infused olive oil, which delivers that savory depth without the fructans found in whole garlic — a classic low-FODMAP swap that genuinely works. A quick chill in the fridge before cooking helps the patties stay intact in the pan, so you get that gorgeous golden crust without them falling apart. Serve with a squeeze of fresh lemon and a scatter of parsley, and you have a meal that looks and tastes like something from a proper restaurant.
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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.
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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