Salmon Burgers with Red Pepper Mayo
['1 cup mayonnaise', '1/4 cup (packed) coarsely chopped and drained roasted red bell peppers', '2 teaspoons drained capers', '2 teaspoons fresh lemon juice', '1/4 teaspoon kosher salt', '1/2 cup plain breadcrumbs', '1/2 teaspoon freshly ground black pepper', '18 ounces canned salmon, drained, picked through, flaked', '2 tablespoons vegetable oil, divided', '4 hamburger buns', '1/3 cup drained roasted red bell peppers', 'cut into 1/4" strips']
Blend mayonnaise, bell 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 1/2 cup 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 Tbsp. 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 Tbsp. 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 tsp. red pepper mayo over burgers. Arrange bell 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.
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