Fresh salmon gets pulsed in two textures — part coarsely chopped, part hand-cut — for patties with real bite instead of a uniform paste. Bright lemon zest, garlic-infused olive oil, parsley, and chives season the mix throughout, and a quick chill in the fridge helps the patties hold together beautifully when they hit the hot skillet. Once seared to a deep golden crust and cooked through, each patty gets wrapped in crisp butter lettuce and finished with a fresh lemon-herb sauce whisked from more olive oil, lemon juice, and parsley. It's light, herby, and packed with good fats and lean protein, exactly the kind of simple, seafood-forward plate this way of eating is built around. Skipping the bun keeps the focus on the salmon and the citrusy, garlicky flavors layered in at every step. This one's a genuinely satisfying, well-rounded pick for a Mediterranean-style dinner rotation.
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Make the lemon-herb sauce: whisk together the parsley, lemon juice, lemon zest, garlic-infused olive oil, and sea salt in a small bowl until combined. Set aside.
Place about two-thirds of 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 large mixing bowl.
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