Pan Seared Salmon Burgers
- PREP 15min
- COOK 10min
- TOTAL 25min
I love these pan seared salmon burgers. We make a simple chipotle mayonnaise to spread on the bun. You can do this using a food processor or if you prefer, mince the chipotle pepper and cilantro very small and just stir into the mayonnaise with a spoon. You can find canned chipotle peppers in adobo sauce in the international aisle of grocery stores as well as in Hispanic or Asian markets.
You Will Need
Salmon Burgers
1 tablespoon grape seed or canola oil
4 center cut salmon fillets, skin removed, about 6 ounces each
2 tablespoons agave nectar or substitute honey
Salt and fresh ground black pepper
1 cup baby arugula
4 bread rolls
Spicy Mayonnaise
1 cup mayonnaise, see our homemade mayonnaise recipe
1 or 2 small chipotle peppers in adobo, seeded, depending spice level
1 tablespoon sauce from the canned adobo chile
1/4 cup fresh cilantro leaves, finely chopped
Juice of 1 lime
Salt and fresh ground black pepper
Directions
Prepare Salmon
Heat oil in a heavy-bottomed skillet over medium-high heat.
Brush agave onto both sides of the salmon fillets then season with salt and pepper. Add salmon to the skillet and cook 2 to 3 minutes until the agave forms a nice brown crust. Turn the fillets and cook for another 2 to 3 minutes, or until the salmon flakes easily with a fork.
Transfer to a plate and rest for 5 minutes.
Make Mayonnaise
Add the mayonnaise, minced pepper, adobo sauce, cilantro and lime juice to a small food processor. Season with about 1/4 teaspoon of salt then blend until mostly smooth. Taste and adjust with more peppers, sauce or salt.
To Finish
Slather mayonnaise onto bread rolls then add a handful of arugula to the bottom slice of each roll. Place salmon on top and enjoy.
Adam and Joanne's Tips
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We assumed a ciabatta roll and 6 tablespoons of the mayonnaise for 4 burgers.
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