Salmon Burgers with Red Pepper Mayo

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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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 mayonnaise
40g (packed) coarsely chopped and drained roasted red peppers
2 teaspoons drained capers
2 colheres de chá de suco de limão fresco
1/4 colher de chá de sal kosher
60g plain breadcrumbs
1/2 colher de chá de pimenta-do-reino moída na hora
500g canned salmon, drained, picked through, flaked
2 colheres de sopa de óleo vegetal, dividido
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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.