Pecan 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. Pulsing the fillet in a food processor keeps the texture coarse and meaty, so each bite has real substance rather than a mushy, processed feel. Basil, oregano, lemon juice, and lemon zest do a lot of heavy lifting in the flavor department, while garlic-infused olive oil adds a savory depth that ties everything together. 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. The whole thing comes together in one pan, with a golden sear on the outside and perfectly opaque salmon all the way through. Serve with a squeeze of fresh lemon and a scatter of parsley, and you have a dinner that feels a little special without requiring much effort at all. Tree nut concerns are completely off the table here — every ingredient is straightforward, whole, and easy to verify.
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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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