Sesame Free Basil & Oregano Salmon Burgers
Fresh salmon gets the herb treatment here, and the result is a burger patty that feels genuinely restaurant-worthy without a lot of fuss. Bright basil, earthy oregano, lemon juice, and lemon zest do the heavy lifting on flavor, while garlic-infused olive oil keeps everything juicy and adds a subtle savory depth. The food processor trick is key — a quick pulse gives you a coarse, textured mixture that holds together beautifully in the pan rather than turning into a dense, homogeneous puck. Chilling the patties for 15 minutes before cooking is a small step that makes a real difference, helping them stay intact when they hit the hot skillet. Store-bought salmon burgers and pre-seasoned patties can be surprisingly tricky territory, often hiding tahini, sesame oil, or sesame-based binders in the ingredient list — making from scratch the smartest move. These cook up golden and crisp on the outside, perfectly opaque through the center, and a squeeze of fresh lemon at the table ties everything together. Serve them on their own, over greens, or tucked into a bun for a weeknight dinner that feels anything but ordinary.
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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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