Peanut Free Basil & Oregano Salmon Burgers
Fresh salmon, bright herbs, and a hit of citrus come together in a burger patty that feels genuinely special without requiring a long ingredient list or complicated technique. The salmon is pulsed just enough to hold together while keeping that satisfying, chunky texture — nothing mushy or processed about it. Garlic-infused olive oil, fresh basil, dried oregano, and lemon zest do the heavy lifting on flavor, giving every bite a Mediterranean-leaning brightness that's hard to resist. A quick chill in the fridge before cooking is the small but crucial step that keeps the patties intact when they hit the hot skillet. They sear up golden and crisp on the outside while staying tender and just cooked through in the center — exactly what a great fish burger should be. For anyone navigating peanut allergies, this recipe is naturally worry-free from start to finish, built entirely from whole, straightforward ingredients with no hidden surprises. Finish with a squeeze of fresh lemon and a scatter of parsley, and you've got a weeknight dinner that genuinely punches above its weight.
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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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