Nightshade Free Basil & Oregano Salmon Burgers
Salmon burgers are a brilliant weeknight move, and this herb-forward version delivers serious flavor without relying on any of the usual nightshade suspects — no ketchup, no hot sauce, no tomato-based binders in sight. Fresh salmon is pulsed just enough to hold together while keeping that satisfying, chunky texture that makes each bite feel substantial rather than processed. Bright basil, earthy oregano, lemon juice, and lemon zest do all the heavy lifting here, creating a patty that tastes genuinely vibrant and fresh. Garlic-infused olive oil adds a subtle savory depth both in the mix and in the pan, giving the outside a gorgeous golden crust that forms naturally as the patties cook undisturbed. A quick chill in the fridge before cooking is the small step that makes everything hold together beautifully when it hits the hot skillet. Finished with a scatter of fresh parsley and a squeeze of lemon, these are the kind of burgers that make you forget you were working around any restrictions 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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