Paleo Basil & Oregano Salmon Burgers
Fresh salmon is the star here, pulsed just enough in a food processor to hold together while keeping that satisfying, chunky texture you want in a great burger. Bright basil, dried oregano, lemon juice, and lemon zest do all the heavy lifting in the flavor department — no fillers, no binders, no breadcrumbs needed. That's exactly what makes this recipe such a natural fit for grain-free eating: the patties hold their shape on their own after a quick chill in the fridge, then sear up beautifully in garlic-infused olive oil. The result is a golden crust on the outside with tender, herb-flecked salmon all the way through. It's the kind of weeknight dinner that feels a little fancy without requiring much effort at all. Serve with lemon wedges and a scatter of fresh parsley, and you've got a plate that looks as good as it tastes.
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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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