Growing up, my mom frequently used canned salmon to make into salmon burgers for dinner. It’s unclear if she used a basic recipe or was just winging it when she made them, but I always enjoyed eating them. They were one of my favorite meals.

When I first suggested making salmon burgers to Eric many years ago, he was a definite NOPE! He was not going to eat canned salmon or ruin a good piece of premium fish by grinding it up to make it into burgers. Then one of our Sitka Seafood Market boxes contained some ground salmon. I was thrilled because I was finally going to get my salmon burgers! The shipment came with a burger recipe that Eric was willing to try, so we made them. I am happy to say that we both enjoyed these burgers!

Sun Dried Tomatoes & Basil Pesto Salmon Burgers

Sun Dried Tomato & Basil Pesto Salmon Burgers (adapted from sitkaseafoodmarket.com)  Total Time Required: 40 minutes, Active Time: 30 minutes, Makes: 4 servings

Ingredients:

• 1 pound ground salmon
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 cup sun-dried tomatoes, drained and finely chopped
• 3 tablespoons basil pesto
• 1 tablespoon chopped fresh parsley leaves
• salt and freshly ground pepper
• 1 tablespoon neutral oil
• rolls and lettuce for serving

Directions:

Combine the salmon, onion powder, garlic powder, sundried tomatoes, pesto, parsley, 1/2 teaspoon salt, and a few grinds of pepper in a large bowl. Mix until combined.

Mix the salmon with the other ingredients for the burgers.

Divide the salmon mixture into four equal portions, then shape the portions into four patties, each about 1/2-inch thick.

Form the mixture into 4 patties.

In a large nonstick or cast-iron skillet, heat the oil over medium-high heat until shimmering. Add the patties and cook, turning once, until they are browned on both sides and cooked through, about 6 to 8 minutes.

Cook until browned . . .

. . . on both sides.

Serve the burgers on rolls with the desired toppings.

Serve on rolls.

These salmon burgers are delicious and far from basic!  ~Linda

Sun Dried Tomato & Basil Pesto Salmon Burgers (adapted from sitkaseafoodmarket.com)  Total Time Required: 40 minutes, Active Time: 30 minutes, Makes: 4 servings

Ingredients:

• 1 pound ground salmon
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 cup sun-dried tomatoes, drained and finely chopped
• 3 tablespoons basil pesto
• 1 tablespoon chopped fresh parsley leaves
• salt and freshly ground pepper
• 1 tablespoon neutral oil
• rolls and lettuce for serving

Directions:

Combine the salmon, onion powder, garlic powder, sundried tomatoes, pesto, parsley, 1/2 teaspoon salt, and a few grinds of pepper in a large bowl. Mix until combined.

Divide the salmon mixture into four equal portions, then shape the portions into four patties, each about 1/2-inch thick.

In a large nonstick or cast-iron skillet, heat the oil over medium-high heat until shimmering. Add the patties and cook, turning once, until they are browned on both sides and cooked through, about 6 to 8 minutes. Serve on rolls with the desired toppings.