Wheat Free Basil & Oregano Salmon Burgers
These salmon burgers are bright, herby, and satisfying in a way that feels far more special than a weeknight dinner has any right to be. Fresh salmon gets pulsed just enough to hold together as a patty while keeping that chunky, meaty texture — nothing mushy, nothing processed. Basil, oregano, lemon juice, and lemon zest do the heavy lifting on flavor, so every bite tastes clean and vibrant without relying on breadcrumbs or fillers of any kind. That makes this recipe a natural fit for anyone avoiding wheat, since there's genuinely nothing to swap out or work around — the patties bind beautifully on their own after a quick chill in the fridge. Garlic-infused olive oil adds a subtle depth both in the mix and in the pan, giving the outside a gorgeous golden crust that makes these look as good as they taste. Serve them with a squeeze of lemon and a scatter of fresh parsley, and you've got a meal that feels like something you'd order at a coastal restaurant.
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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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