Nutmeg 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 all the heavy lifting on flavor, so every bite is clean and aromatic without relying on any warm spice blends that so often sneak nutmeg into savory recipes. Garlic-infused olive oil adds a mellow richness both in the mix and in the pan, giving the outside a gorgeous golden crust while the inside stays tender and just cooked through. A quick chill in the fridge before cooking is the small step that makes the patties hold together beautifully under the heat. Serve with a squeeze of lemon and a scatter of fresh parsley, and you have a weeknight dinner that feels a little 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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