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The Big Omega Sandwich

Photo: Jennifer Causey
Active time 20 mins
Total time 50 mins
Yield

Serves 4 (serving size: 1 bun, 1 salmon patty, 1/4 cup arugula, 2 onion slices, and about 1 tbsp. aioli)

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.

Ingredients

  • 1 pound (1-in.-thick) boneless, skin-on wild-caught salmon fillets
  • 1/3 cup whole-wheat panko (Japanese breadcrumbs)
  • 1 large egg, lightly beaten
  • 1 1/2 tablespoons chopped shallot
  • 1 tablespoon chopped drained capers
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 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 whole-wheat hamburger buns, toasted
  • 8 thin red onion slices
  • 1 cup firmly packed arugula

Nutrition Information

  • calories 394
  • fat 16.8 g
  • satfat 2.3 g
  • monofat 7.3 g
  • polyfat 5.7 g
  • protein 30 g
  • carbohydrate 30 g
  • fiber 4 g
  • cholesterol 110 mg
  • iron 3 mg
  • sodium 681 mg
  • calcium 94 mg
  • sugars 5 g
  • Est. Added Sugars 4 g

How to Make It

  1. Preheat broiler with oven rack 6 inches from heat. Place salmon, skin side down, on a foil-lined baking sheet. Broil 5 minutes. Set aside until cool enough to handle.
  2. Place panko, egg, shallot, capers, parsley, garlic, dill, lemon juice, smoked paprika, red pepper, 2 tablespoons mayonnaise, and 1/4 teaspoon salt in a large bowl. Mix to combine.
  3. Remove and discard salmon skin; place salmon in a bowl, and mash with a fork. Add to panko mixture. Using your hands, mix until well combined. Shape mixture into 4 (3/4-inch-thick) patties (5 ounces each). Place patties on a parchment paper-lined baking sheet. Cover and chill 30 minutes.
  4. In a small bowl, combine yogurt, Sriracha, vinegar, remaining 2 tablespoons mayonnaise, and remaining 1/8 teaspoon salt. Set aside.
  5. Heat oil in a large nonstick skillet over medium-high. Place salmon patties in skillet; reduce heat to medium, and cook 4 to 5 minutes per side or until browned.
  6. Spread aioli evenly on cut sides of toasted buns. Top each bottom bun with 1 salmon patty. Top patties evenly with onion slices and arugula; cover with top halves of buns.