Our supercharged salmon sandwich gives delicious incentive to ditch its fast-food counterparts. Wild-caught salmon is infused with a wealth of smoky, spicy, and deliciously tangy ingredients before being pan-seared to crisp, golden perfection. We found that broiling the salmon results in the ultimate melt-in-your-mouth, buttery tenderness. In place of standard tartar sauce, we top each patty with a generous dollop of spicy, yogurt-blended aioli. Peppery arugula and nippy red onion add refreshing crunch and welcomed vibrancy, though you can add any toppings you like. Satiating protein and heart-healthy omega-3 fats abound in these flavor-forward handheld stars.
Category: Main Dish
Cuisine: not set
1 pound (1-in.-thick) boneless, skin-on wild-caught salmo
1/3 cup whole-wheat panko (Japanese breadcrumbs)
1 cup large egg lightly beaten
1 1/2 tablespoons chopped shallot
1 tablespoon chopped drained capers
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon garlic clove minced
2 teaspoons chopped fresh dill
2 teaspoons fresh lemon juice
1 teaspoon smoked paprika
1/2 teaspoon ground red pepper
1/4 cup canola mayonnaise divided
3/8 teaspoon kosher salt divided
3 tablespoons plain 2% reduced-fat Greek yogurt
1 teaspoon Sriracha chili sauce
1/2 teaspoon white vinegar
2 teaspoons olive oil
4 teaspoons whole-wheat hamburger buns, toasted
8 teaspoons thin red onion slices
1 cup firmly packed arugula
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