Salmon Burger with Peperonata, Herbed Cream Cheese, and Sprouts

Contributed by: Chef Lei Shishak

Salmon Burger with Peperonata, Herbed Cream Cheese, and Sprouts

Recipe type: Yield: 4 Prep time: Cook time: Total time:

A delicious ocean-inspired burger from chef Lei Shisnak’s new cookbook.


1             Red bell pepper – small
1&1/2 t  Extra virgin olive oil
1 t           Balsamic vinegar
1/2 t       Thyme – dried
1/4 t       Garlic salt

Herbed cream cheese:
8 oz         Cream cheese – room temperature
1/2 C       Fresh parsley – chopped
2 t            Fresh dill – chopped

Salmon patties:
1 (16-oz) Salmon filet
4 T            Panko
4 T            Fresh parsley – chopped
2 t             Maille old-style mustard
1/4 t         Salt
1/4 t         Pepper
4 T            Olive oil
4               Hamburger buns


  1. Make peperonata:
  2. Preheat oven to 350°F.
  3. Core, seed, and small dice the red pepper.
  4. Place in a large bowl along with the remaining ingredients.
  5. Stir until peppers are evenly coated.
  6. Transfer to a medium ovenproof sauté pan and roast in oven for 25 minutes, stirring occasionally.
  7. Remove from oven and set aside to cool.
  9. Make herbed cream cheese:
  10. Add all ingredients to a small bowl and mix until combined.
  11. Set aside.
  13. Make salmon patties:
  14. Remove the skin from the salmon and cut the flesh into ½-inch cubes.
  15. Place in a large bowl.
  16. Add 1/2 C peperonata, panko, parsley, mustard, salt, and pepper and mix well.
  17. Using wet hands, shape salmon mixture into 4 equal patties.
  18. Heat a large nonstick skillet over medium-high heat.
  19. Add 2 tablespoons of olive oil and swirl to coat.
  20. Cook patties for 3 minutes on each side.
  21. Spread the herbed cream cheese on each bun.
  22. Place salmon patties on bottom buns, top with sprouts and serve immediately.

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