Salmon Burgers with Irresistible Roasted Red Pepper Mayo

When you’re outside, enjoying the weather, freedom, and general atmosphere that summertime has to offer, you don’t want to eat anything deemed “too heavy” that’s sure to weigh you down. That’s why this light, flavorful recipe for salmon burgers dressed with roasted red pepper mayonnaise from the chefs over at the Epicurious food blog is the perfect recipe to keep in your back pocket. It’s sure to come in handy for those times you are craving seafood, an irresistible condiment, a hamburger that doesn’t weigh you down, or all of the above!

Ingredients for Salmon Burgers:

  • 18 ounces of canned salmon, drained, picked through, flaked
  • ¼ cup of coarsely chopped, and drained roasted bell peppers (packed)
  • ⅓ cup of drained roasted red bell peppers cut into ¼’ strips
  • 2 teaspoons of drained capers
  • 2 tablespoons of vegetable oil, divided
  • ½ cup of plain breadcrumbs
  • 4 hamburger buns
  • 1 cup of mayonnaise
  • 2 teaspoons of fresh lemon juice
  • ¼ teaspoon of kosher salt
  • ½ teaspoon of freshly ground black pepper


  1. You’ll want to begin this delicious recipe by blending together your mayonnaise, bell peppers, chapters, lemon juice, and salt in a standard blender. If needed, be sure to scrape down the interior sides of the blender, until everything is blended smoothly. Once finished, transfer the blender contents into a small bowl. Set your red pepper mayonnaise aside.
  2. Next, you’ll begin the process of cooking and assembling the burgers. At this point, mix the breadcrumbs, pepper, and only about ½ a cup of red pepper mayonnaise into a large bowl. Next, take your flaked salmon and pick through it so that it’s completely drained. You’ll then gently fold your flaked salmon into the breadcrumbs and mayo. Divide this mixture evenly so that you have 4 burger patties. Using your hands, mold the salmon burger patties so that each is about 1/2″ thick and 4″ wide.
  3. At his point, heat about 1 tablespoon of your divided vegetable oil into a large nonstick skillet or a seasoned cast iron skillet. Turn on your oven burner, and heat the vegetable oil over medium-high heat until it is shimmering.
  4. While working in batches, cook the underside of the hamburger buns with the cut side facing down. Toast the hamburger buns until they are of a golden brown coloration, which in total should only take approximately two minutes. Afterward, divide the bund among four plates.
  5. Next, you’ll heat the remaining tablespoon of vegetable oil in the same skillet you used in the previous step. Place the salmon patties into the skillet one at a time and cook each patty until it is golden brown and heated through. This will take about 2-3 minutes per side of the salmon patties.
  6.  Afterward, transfer the patties to the bottom buns and spread at least 2 teaspoons of red pepper mayonnaiseover the hamburgers. Arrange your bell pepper strips over the salmon patties and top them off with the other bun side to close.
  7. Serve alongside roasted sweet potato fries, a light green salad, and (of course) extra red pepper mayonnaise. Enjoy!

Notes for Salmon Burgers:

This delicious recipe relies on the blended red pepper mayonnaise, so ensure that you are taking great care to prepare it meticulously and using the freshest of ingredients. This isn’t the best recipe to use pre-frozen bell peppers for. Plus, if you plan ahead, the red pepper mayo can be made up to 5 days ahead of time. If you’re preparing it early, be sure that you store the mayo in a resealable container and chill it. Additionally, the salmon patties may be formed one day ahead of cooking, if they are covered and chilled beforehand.

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The Best Salmon Recipes For Your Busy Week

I’m sure you’ve heard about the health benefits of salmon. Not only is this fish absolutely delicious, but it also boosts your immune system, is a great source of protein, improves brain function, increase your heart health, aid in weight loss, strengthen your bones, and help with inflammation, among other things. So the real question is – why haven’t you incorporated salmon in your diet sooner? Below is a list of some delicious salmon recipes that are sure to get your family’s approval and help you get healthier.

Pan Seared Salmon Recipe

“Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.”

Grilled Salmon with Avocado Dip

“This dip fits perfectly with grilled salmon. Serve with rice. Greek style yogurt is a bit more sour than regular plain yogurt.”

Chef John’s Salmon

“I love the combination of tarragon and Italian parsley, but I’ve used herbs like basil and thyme, which worked wonderfully as well. As far as the fish goes, a center-cut salmon filet is a perfect thickness for this, but other similarly shaped seafood will work.”

Sesame Grilled Salmon Recipe

“Delicious grilled salmon. A very flavorful main dish. Great when served with grilled yellow bell peppers, green beans, and wild rice with herbs.”

Baked Dijon Salmon

“This is a wonderful way to prepare fresh salmon fillets in the oven. Be sure to make extra, your family will be begging for more!”

Lemon Dill Salmon with Garlic, White Wine, and Butter Sauce

“I had a craving for fresh fish and dill, so I played around and came up with this. It’s been rated one of my greatest hits! Great with rice or potatoes and steamed green beans.”

Citrus Baked Fish

“Salmon works best in this citrus-flavored dish.”

Smokey Salmon

“Salmon grilled with a light seasoning of spices with the sweetness of maple syrup! I served it with rice and baby carrots.”

Paleo Pecan-Maple Salmon

“This recipe is not only easy but healthy and tasty! Paleo, gluten-free and dairy-free!”

Lemon Pepper Salmon

“Simple, tasty and fast! Salmon is sauteed with all ingredients at once, and served over couscous. Great with a spinach salad.”

Pepper-Honey Cedar Plank Salmon

“I live in Alaska and have 3 sons that love to fish. I have had to come up with some pretty creative ways to prepare salmon, this is by far my family and friends favorite way to eat fresh salmon. I soak an untreated cedar plank in water and bourbon while they are out fishing for the day and fix the barbeque sauce so that it is ready to get grilling…..”

Alaska Salmon Bake with Pecan Crunch Coating

“I am completely addicted to this! I used already prepared honey mustard (I bought from tastefully simple), mixed the bread crumbs in with the mustard mixture it was FANTASTIC! Thank goodness my Dad goes Salmon fishing & shares his catch with me (it’s best with fresh Salmon).”

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Quick, Easy Sheet Pan Dinners

It’s all about efficiency in 2019 and what is a more efficient way to cook than sheet pan dinners?!  I’ll wait.

Sheet pan dinners are quick and easy and typically very healthy so they should fit in beautifully with your 2019 health goals.  Not to mention, hardly any dishes to wash! WIN! The Girl On Bloor food blog recently posted their top 25 sheet pan recipes and we have narrowed it down to our top 2.  Get ready for delicious, easy go-tos that will find their way into your weekly repertoire.

First things first.  If you don’t have a great sheet pan, click here.

1.    Sheet Pan Pesto Chicken

Our top spot goes to a super versatile and fool proof dish.  This is another great low carb meal idea but you could always cook some pasta, rice or quinoa up and add them to the meal if you’re looking to add grains.  The veggies can be substituted for whatever you prefer- bell peppers, squash, leeks, cauliflower…the options are ENDLESS. This recipe also saves well. Just put extras in a tupperware to bring to work and heat up in the microwave!  Maybe bring a tortilla and spoon it all inside for a quick, easy burrito. To save even MORE time, used jarred pesto. Is there a quicker, more delicious recipe?


3 tbsp olive oil, divided
2 cups basil, packed
1/2 cup Parmesan cheese
2 cloves garlic minced
1/2 tsp salt
1/2 tsp pepper
3 chicken breasts, diced
1 package Cherry tomatoes
1/2 head broccoli, cut into florets
1 small zucchini, cut thickly
1 package mushrooms cut in half


Preheat oven to 400 F.

Pesto: In a Magic Bullet, blender or food processor, blend 2 tbsp olive oil, basil, parmesan cheese, garlic, salt and pepper together until smooth (you may need to add 1-2 tsp of water to get it to blend). You will only use about half of the pesto; either cut the recipe in half for this serving or save the rest for another meal.

Add chicken and mushrooms to large sheet pan and toss with 1 tbsp of olive oil and 2 tbsp of pesto. Bake in oven for 10 minutes. Remove from oven and drain excess liquid.
Add remaining vegetables and another 1-2 tbsp of pesto. Toss to combine then bake another 10 minutes until chicken is fully cooked. Remove from oven and divide among 4 meal prep bowls. Keeps in fridge up to 5 days.

2.    Honey Citrus Sheet Pan Salmon

Do you have a preferred place to purchase fish locally?  If not, find one! Nothing is more healthy and nutritious than local, fresh caught fish and finding your favorite distributor is life-changing! For us in Louisiana, we prefer fresh caught gulf fish like red snapper and trout.  If you are in Louisiana, your local Rouse’s is a good choice to find great quality fish.  The salmon in the recipe can be substituted with your fish of choice.  The recipe calls for lemon but any citrus you have at home will do while adding an extra layer of complexity.  We prefer it with lemon, lime AND orange!

Garlicky Potatoes.
1 lb small potatoes, halved
2 TBSP olive oil
4 cloves of garlic, minced
2 TBSP freshly chopped parsley
A sprinkle of kosher salt and cracked black pepper

1-2 bunches of asparagus, woody ends broken off
1-2 tsp olive oil
A sprinkle of kosher salt and cracked black pepper

Honey Citrus Glaze.
Juice of 1/2 a lime
Juice of 1/2 a lemon
Juice of 1/2 an orange
Juice of 1/2 a grapefruit
2 TBSP tamari or low sodium soy sauce
1 TBSP honey
1 TBSP coconut palm sugar (or brown sugar)
1/2-1 TBSP sambal oelek (or Sriracha)
3 cloves of garlic, minced
1 tsp freshly grated ginger
1 TBSP butter
1/4 cup cold water
2 TBSP corn starch

Garlicky potatoes.
Preheat oven to 400° F. Place the halved potatoes in a large bowl and drizzle with olive oil. Toss to coat. Add the garlic, parsley, salt, and pepper. Toss again to coat. Evenly distribute the potatoes over a baking sheet and set bowl aside for asparagus. With a spoon, scoop up any garlic that has landed on the pan and spoon over potatoes. Any garlic set on the pan will burn and bring on a bitter flavor. Bake the potatoes for 20-30 minutes, or until golden brown, tossing halfway through.

Honey Citrus Glaze.
Squeeze the lime, lemon, orange, and grapefruit juice into a medium-sized saucepan. Discard any seeds. Add the ingredients from the through to the ginger and whisk until well-combined. Place the saucepan over medium heat and bring to a simmer. Simmer until the mixture thickens, about 10 minutes. Add the butter and stir to melt. If you’d like a thicker consistency (I always do), mix the cold water and corn starch into a small bowl, whisking with a fork until the corn starch has dissolved. Slowly add it to the simmering glaze mixture, stirring constantly until the mixture thickens. Remove from heat and set aside.

Break off the woody ends of the asparagus (see notes). Place spears into the bowl your potatoes were in. Drizzle with olive oil and toss. Sprinkle salt and pepper over the spears, and toss again to coat. Set aside.

Bring the salmon out and set it on the counter 15 minutes before it’s set to go into the oven. Bringing the salmon to room temperature will ensure an even cook. Pat the salmon dry with paper towels and sprinkle with salt.

When the potatoes have crisped, bring the pan out of the oven and set it somewhere safe. Move the oven rack about 6 inches from the broiler and set broiler to high.

With a spatula move the potatoes to the sides of the pan to make room. Set the salmon down in the middle of the pan. Distribute the asparagus around the sides.

Carefully pour half of the glaze mixture over the salmon, brushing it with a basting brush to evenly coat. Set the rest of the glaze aside.

Cut a few thin slices of the remaining citrus fruits and place over the salmon. (Optional.)

Place the pan under the broiler and broil for about 13-15 minutes. Because every broiler is different, keep a close eye on it. It doesn’t hurt to check the internal temp of the salmon at 8-10 minutes in, and monitor it closely after that. You’re looking for an internal temperature of 145° F.

When done, remove the pan from the oven. Carefully discard the fruit slices. Brush the remaining glaze over the salmon, cut the fillets into 4-6 oz portions, and serve

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Browned Butter Honey Garlic Salmon

Browned butter honey garlic salmon is the perfect fish recipe to cook if you are looking for something to stay out of the heat and enjoy straight from your oven. This recipe, which comes from, is ideal for those who love a good seafood meal a few times a week but are looking for a different taste and ready to switch it up.

  • 4 tablespoons reduced fat butter (or Ghee)
  • 4 tablespoons honey
  • 1 tablespoon fresh squeezed lemon juice (or juice of half a lemon)
  • 2 cloves garlic, minced
  • 4 Salmon Fillets
  • Sea salt
  • Lemon wedges (to serve)
How to Make:
  • The first step is to have all of your ingredients together and ready for you when you start cooking. This recipe moves fast.
  • Adjust your oven shelf at least 8-inches away from the heat element in your oven to prevent burning.
  • When browning butter, the heat needs to be on medium-high. After your butter melts, watch it continuously while it bubbles up, then foams and starts to give off a nutty aroma. At this point, stir it occasionally and swirl the pan carefully until the foam subsides. You’ll be left with a dark golden hue and some charred bits on the bottom of your pan. From here you need to act quick.
  • Allow the honey to melt completely though the browned butter before adding garlic.
  • When adding lemon juice, be careful of the butter splattering.
  • Add the salmon with the top facing up (skin-side down) and baste it while it cooks in the skillet.
  • Before broiling, you can add lemon wedges around your salmon if you like your sauces to take on more of a citrus flavour OR leave them out for a milder taste.
  • While broiling, keep an eye on the salmon as it can easily go from slightly charred to burnt very quickly. Put your timer on for 3 minutes and keep watching from there.