Salmon Burgers With Pesto Cream Sauce


These tasty burgers are ready in just 20 minutes thanks to pantry-friendly ingredients.

Salmon Burgers With Pesto Cream Sauce

Greg DuPree

Prep Time:
20 mins
Total Time:
20 mins

Canned salmon is a hero ingredient. You can make something delicious in a flash, and it comes in especially handy if you fear cooking fish. In this case, keeping a few cans in your pantry means tasty and easy salmon burgers on a whim. The mix is seasoned with dried basil for a perfect complement to the store-bought pesto that is slathered on the brioche buns. All it takes is mixing, shaping, and searing the patties for a few minutes on each side until a crisp crust forms. Twenty minutes later you’re biting into a tender and flavorful burger. Shop sustainably and check for an MSC, ASC, or BAP logo on the salmon packaging.


  • 3 (6 oz.) cans salmon, drained

  • 1/2 cup panko

  • 1 large egg

  • 2 tbsp fresh lemon juice

  • 1 1/2 tsp dried basil

  • 1/2 tsp kosher salt

  • 1/2 tsp ground black pepper

  • 6 tbsp mayonnaise

  • 1 tbsp olive oil

  • 3 tbsp refrigerated basil pesto (such as Gotham Greens or Rana) 

  • 4 brioche buns, toasted

  • 1 medium beefsteak tomato, sliced into 4 slices 

  • 1 cup baby arugula


  1. Flake salmon with a fork into small pieces in a medium bowl. Stir in panko, egg, lemon juice, basil, salt, pepper, and 2 tablespoons mayonnaise. Shape salmon mixture into 4 (3-inch) patties.

  2. Heat oil in a large skillet over medium. Add patties; cook until golden brown, about 3 minutes per side. Transfer to a towel-lined plate.

  3. Meanwhile, stir together pesto and remaining 1/4 cup mayonnaise in a medium bowl.

  4. Spread pesto mixture on tops and bottoms of buns. Place a salmon patty on each bottom bun, then top with a tomato slice, arugula, and bun top. 

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