Ingredients: 3 drained salmon cans, 1/2 cup panko, 1 large egg, 2 tbsp fresh lemon juice, 1 1/2 tbsp 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 toasted brioche buns.
In a medium bowl, flake the salmon into small pieces using a fork. Mix in the panko, egg, lemon juice, basil, salt, pepper, and 2 tablespoons mayonnaise.
Shape the salmon mixture into four (3-inch) patties.
Heat oil in a large skillet over medium heat. Cook patties until golden brown, about 3 minutes per side. Transfer to a towel-lined platter.
Meanwhile, combine pesto and the remaining 1/4 cup mayonnaise in a medium mixing basin.
Spread pesto mixture over the tops and bottoms of buns.
Place a salmon patty on each bottom bun, then top with a tomato slice, arugula, and the bread top.