Salmon Burgers with Red Pepper Mayo

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This high-protein salmon burger recipe offers a sophisticated twist on a midweek favourite, combining store-cupboard staples with fresh, vibrant flavours. The patties are made using tinned salmon, making them an affordable yet nutritious choice for a quick dinner or a substantial weekend lunch. By using roasted red peppers and capers, the dish achieves a savoury depth that perfectly complements the rich oils of the fish.

Ideal for those seeking a healthy, homemade alternative to traditional beef burgers, these salmon patties are both light and satisfying. The zesty red pepper mayonnaise can be prepared up to five days in advance, allowing you to assemble a fresh, high-quality meal in minutes. Serve with a crisp green salad or sweet potato wedges for a balanced, colourful plate.

Ingredients for Salmon Burgers with Red Pepper Mayo

150g di maionese
40g (packed) coarsely chopped and drained roasted red peppers
2 cucchiaini di capperi scolati
2 cucchiaini di succo di limone fresco
1/4 cucchiaini di sale kosher
60g plain breadcrumbs
1/2 cucchiaini di pepe nero macinato fresco
500g canned salmon, drained, picked through, flaked
2 cucchiai di olio vegetale, divisi
4 hamburger buns
50g drained roasted red peppers, cut into 1/4" strips

How to make Salmon Burgers with Red Pepper Mayo

Blend mayonnaise, peppers, capers, lemon juice, and salt in a blender, scraping down sides if needed, until smooth. Transfer to a small bowl.

Mix breadcrumbs, pepper, and 80g red pepper mayo in a large bowl. Gently fold in flaked salmon. Divide mixture into 4 patties about 1/2" thick and 4" wide.

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

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 pepper strips over, then top with bun to close.

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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.