Shellfish Free 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 layer in bold, herby flavor that makes every bite feel anything but ordinary. Garlic-infused olive oil does double duty — binding the patties and giving the crust a gorgeous golden sear in the skillet. Chilling the shaped patties for fifteen minutes before cooking is a small step that makes a big difference, keeping everything intact when they hit the hot pan. For anyone navigating seafood allergies, the beauty of this recipe is its simplicity: it's built entirely around fresh fish and pantry herbs, with zero hidden shellfish ingredients to second-guess. A squeeze of lemon and a scatter of fresh parsley at the end tie the whole thing together in a way that feels restaurant-worthy with almost no effort.
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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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