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Yield: Makes 6-8 servings

1 cup mayonnaise

1 tablespoon lemon juice

1 tablespoon pesto


1 large egg

1/2 cup pesto

3/4 teaspoon salt

3/8 teaspoon freshly ground black pepper

1 tablespoon lemon juice

1/4 cup Panko unseasoned Japanese bread crumbs

2 pounds ground salmon*

1 tablespoon vegetable oil, divided

6-8 hamburger sliced buns

1 large tomato, thinly sliced


Based on 61 ratings

Preparation Method

To Mix Mayonnaise:

  1. Combine mayonnaise, lemon juice and pesto in a small bowl.
  2. Mix thoroughly. Cover and place in a Sub-Zero refrigerator.

To Make Burgers:

  1. In a small bowl whisk together egg, 1/2 cup pesto, salt, pepper, 1 tablespoon lemon juice and bread crumbs.
  2. In a large bowl using hands or spatula, mix ground salmon with bread crumb mixture. Allow to stand for five minutes.
  3. Portion the remaining mixture into 6 to 8 equal sized balls and flatten them to 3 1/2 to 4 inches in diameter. Place on broiler pan with grill, leaving at least 1/2 inch between each burger.
  4. Position oven racks to rack positions 6 and 4. Place broiler pan on rack position 6. Touch or turn Wolf electric oven in BROIL 1. Broil 5 minutes.
  5. Turn burgers over and broil on second side for 4 minutes. Remove pan from oven and place on heat proof surface.
  6. Place buns on baking sheet, cut side up, on rack position 4. Broil 2 minutes. Remove buns from oven.
  7. Place one burger on each bun.
  8. Place one or two slices tomato on each burger with one tablespoon or more of the mayonnaise. Top each with toasted bun.

To Make Ground Salmon:

  1. Use 2 pounds trimmed salmon, or 2 1/2 lbs. if not trimmed.
  2. Grind using a meat grinder (coarse grind) or pulse in a food processor with cutting blade.

If making burgers ahead, refrigerate in Sub-zero refrigerator and increase broiling time by 1 minute per side. This recipe will work equally well in a gas oven.