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Salmon burger with pesto, tomato, and lettuce on a plate with another burger in the background

Grilled Salmon Burgers with Pesto

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  • Author: Chelsea Joy
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 burger patties 1x
  • Category: Main Dish
  • Method: Grilled
  • Cuisine: American
  • Diet: Gluten Free


These healthy grilled salmon burgers with pesto, inspired by a recipe in Burgers by Paul Gayler, intentionally have a short ingredients list for easy burgers with lots of flavor.



For the Dairy Free Pesto:

For the Salmon Burgers:

  • 20 ounces fresh skinless, boneless salmon filet
  • 1 egg white
  • 1 shallot, finely chopped (2 tablespoons)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons pesto
  • 1/4 cup almond flour
  • Extra virgin olive oil


Pesto Instructions:

  1. Add basil leaves, pine nuts, and garlic to a food processor and process until very finely minced.
  2. With the food processor running, slowly drizzle in the oil and process until smooth.
  3. Store in an airtight container in the refrigerator or freezer.

Salmon Burger Instructions:

  1. Cut the raw salmon into 1/4 inch chunks. Add 1/4 of the salmon, egg white, shallot, salt, and pepper to a food processor and pulse until a paste is formed.
  2. Combine the paste, chopped salmon, pesto, and almond flour in a bowl, mixing well.
  3. Form into 4-6 patties. The patties will fall apart fairly easily until they're cooked, so handle with care! Chill the patties in the fridge for at least 30 minutes and up to 2 hours.
  4. TO PAN-FRY: When ready to cook, heat olive oil in a skillet over medium-high heat. Once the oil is hot and shimmering, add the salmon patties. Cook on each side for 4-5 minutes, flipping gently in between.
  5. TO GRILL: Preheat a grill to medium-high heat (about 400 degrees F). Just before cooking the salmon burgers, oil the grill VERY well. This is key to prevent sticking! Add the burgers and cook for 4-5 minutes on each side, flipping just once.
  6. Serve immediately on buns or inside lettuce cups, topped with additional pesto, tomato slices, and cucumber slices, as desired.