Red Pepper Salmon Burgers


  • 1 cup mayonnaise
  • 1/4 cup (packed) coarsley chopped and drained roasted rep bell peppers
  • 2 teaspoons drained capers
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon Kosher salt
  • 1/2 cup plain breadcrumbs
  • 1/2 teaspoon freshly ground black pepper
  • 18 ounces canned salmon, drained, picked through, flaked
  • 2 tablespoons vegetable oil, divided
  • 4 hambuger buns
  • 1/3 cup drained roasted red bell peppers, cut into 1/4" strips

Cooking Instructions

Step 1: Make the Red Pepper Mayo: Blend mayonnaise, bell peppers, capers, lemon juice, and salt in a blender, scraping down the sides if needed, until smooth.  Transfer to a small bowl.

Step 2: Cook and Assemble the Burgers: Mix breadcrumbs, pepper, and 1/2 cup red pepper mayo in a large bowl.  Gently fold in flaked salmon.  Divide mixture into 4 patties about 1/2″ thick and 4″ wide.

Step 3: Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.  Working in batches, cook buns, cut side down, until golden brown and toasted, about 2 minutes.  Divide among plates.

Step 4: Heat remaining 1 tablespoon oil in same skillet.  Cook salmon patties until golden brown and heated through, 2-3 minutes per side.  Transfer burgers to bun bottoms.  Spread about 2 teaspoons red pepper mayo over burgers.  Arrange bell pepper strips over, then top with bun to close.

Do Ahead: Red pepper mayo can be made 5 days ahead.  Store in a resealable container and chill.  Burger patties can be formed 1 day ahead.  Cover and chill.

Enjoy these delicious salmon burgers from Epicurious!