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Salmon burger with pickled peaches and spicy lime mayo


Pickled peaches:

  • 2 large peaches, pitted and cut into thin slices
  • 1/2 cup (120 milliliters) of apple cider vinegar
  • 2 tablespoons (30 milliliters) of honey
  • 1 teaspoon (5 milliliters) of fennel seeds
  • 1/2 teaspoon (3 milliliters) of salt

Spicy lime mayo:

  • 1/2 cup (120 milliliters) of Mayonnaise
  • Juice of 1 lime
  • 1 tablespoon (15 milliliters) of Sriracha sauce
  • 1 tablespoon (15 milliliters) of fresh basil, chopped

Salmon burger:

  • 680 grams of skinless Atlantic salmon, finely chopped
  • 2 green onions, finely chopped
  • 2 tablespoons (30 milliliters) of fresh parsley, chopped
  • 2 tablespoons (30 milliliters) of fresh cilantro, chopped
  • 1 teaspoon (5 milliliters) of dry mustard
  • 1 egg, yolk only
  • 2 eggs, whites only
  • 1 cup (240 milliliters) of bread crumbs
  • Salt and pepper to taste
  • 3 tablespoons (45 milliliters) of canola oil
  • 6 burger buns
  • 1 red onion, sliced
  • 6 slices of smoked bacon, cooked
  • 6 romaine lettuce leaves
  • Pickled peaches
  • Spicy lime mayo


  1. In a mixing bowl, whisk all ingredients together.
  2. Place in the refrigerator until ready to use.

Spicy lime mayo:

  1. Toast fennel seeds in a small frying pan over medium-high heat for four to five minutes.
  2. Remove from the heat, place seeds on a solid surface and crush using the bottom of a frying pan.
  3. You can also use a mortar and pestle or a spice grinder for this.
  4. In a mixing bowl, combine peaches, vinegar, honey, salt and crushed fennel seeds.
  5. Place in the refrigerator and marinate for one hour.

Salmon burger:

  1. Mix all ingredients except the egg whites in a large mixing bowl.
  2. In a separate mixing bowl, whisk the egg whites until they are fluffy and firm.
  3. Fold the stiff egg whites into the salmon burger mix.
  4. Separate the salmon burger mix into six even portions, and form burger patties.
  5. Heat oil in a large frying pan over medium-high heat.
  6. Place three burgers in the hot oil, and cook for two to three minutes, or until golden brown.
  7. Flip and cook for another two to three minutes.
  8. Start over with the remaining three burgers.
  9. Place burgers on a baking tray with parchment paper and finish cooking in a 375 degree oven for four to five minutes.
  10. Brush oil inside the burger buns and toast in the oven as the salmon burgers are cooking.
  11. Serve salmon burger on bun, and garnish with a slice of bacon, pickled peaches, red onions, Romaine lettuce and spicy lime mayo.