Crispy Salmon Burger with Smoky Chipotle Lime Mayo
Crispy Salmon Burger with Smoky Chipotle Lime Mayo
Ingredients
For the Salmon
- 1 cup buttermilk
- 1/2 cup hot sauce
- 4 skinless salmon fillets, 8-ounce
- 2 1/2 cups neutral oil, for frying
- 4 brioche buns, lightly toasted
- 4 leaves romaine lettuce
- 1 tomato, sliced
- 1/4 cup pickled red onions, optional
- 1 avocado, sliced, optional
For the Seasoned Flour
- 1 1/2 cups all-purpose flour
- 1 tablespoon Garlic of Eden seasoning
- 1 tablespoon Creole Kick seasoning
- 1 tablespoon When Life Gives You Lemons seasoning
- 1 pinch salt, optional
For the Smoky Chipotle Lime Mayo
- 1/2 cup kewpie mayo
- 1 chipotle peppers in adobo, 1 to 2, finely chopped
- 1 1/2 tablespoons lime juice, from 1 lime
- 1/4 teaspoon smoked paprika
Instructions
- 1
In a bowl, mix the buttermilk and hot sauce until well combined. Add the salmon fillets, making sure they are fully coated. Cover the bowl and chill for at least 30 minutes to allow the flavors to soak in.
⏱️ 2 min
- 2
In a separate shallow bowl, stir together the all-purpose flour with Garlic of Eden, Creole Kick, and When Life Gives You Lemons seasonings. If desired, sprinkle in a pinch of salt.
⏱️ 2 min
- 3
In a small bowl, mix together the kewpie mayo, finely chopped chipotle peppers in adobo, lime juice, and smoked paprika until the mixture is smooth and smoky. Set aside.
⏱️ 3 min
- 4
Pour about 2 1/2 cups of neutral oil into a medium pot or deep skillet. Heat the oil over medium-high heat until it reaches approximately 375°F. Use a kitchen thermometer to ensure accuracy. The oil should be hot enough to crisp the salmon without overcooking it.
⏱️ 5 min•🌡️ 375
- 5
Carefully remove the salmon fillets from the buttermilk marinade, allowing any excess to drip off. Fully coat each salmon fillet in the seasoned flour mixture, pressing gently to ensure every edge gets a nice, even layer. For extra crunch, double dip the salmon: once in the marinade, then back into the flour, before frying.
⏱️ 3 min
- 6
Carefully lower the coated salmon fillets into the hot oil. Cook for about 6 to 8 minutes, or until the coating is deeply golden brown and the fish is cooked through. The salmon will be ready when it's crisp and feels light when lifted with tongs. Cook in batches if necessary to avoid overcrowding the pot.
⏱️ 8 min•🌡️ 375
- 7
While the salmon is cooking or immediately after, spread a generous amount of the smoky chipotle lime mayo on the lightly toasted brioche buns. Layer with romaine lettuce and sliced tomato, then add a crispy salmon fillet. For an elevated experience, top with pickled red onions or creamy sliced avocado.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Salmon Burger with Smoky Chipotle Lime Mayo
For the Salmon
- 1 cup buttermilk
- 1/2 cup hot sauce
- 4 skinless salmon fillets, 8-ounce
- 2 1/2 cups neutral oil, for frying
- 4 brioche buns, lightly toasted
- 4 leaves romaine lettuce
- 1 tomato, sliced
- 1/4 cup pickled red onions, optional
- 1 avocado, sliced, optional
For the Seasoned Flour
- 1 1/2 cups all-purpose flour
- 1 tablespoon Garlic of Eden seasoning
- 1 tablespoon Creole Kick seasoning
- 1 tablespoon When Life Gives You Lemons seasoning
- 1 pinch salt, optional
For the Smoky Chipotle Lime Mayo
- 1/2 cup kewpie mayo
- 1 chipotle peppers in adobo, 1 to 2, finely chopped
- 1 1/2 tablespoons lime juice, from 1 lime
- 1/4 teaspoon smoked paprika
Instructions
- 1
In a bowl, mix the buttermilk and hot sauce until well combined. Add the salmon fillets, making sure they are fully coated. Cover the bowl and chill for at least 30 minutes to allow the flavors to soak in.
⏱️ 2 min - 2
In a separate shallow bowl, stir together the all-purpose flour with Garlic of Eden, Creole Kick, and When Life Gives You Lemons seasonings. If desired, sprinkle in a pinch of salt.
⏱️ 2 min - 3
In a small bowl, mix together the kewpie mayo, finely chopped chipotle peppers in adobo, lime juice, and smoked paprika until the mixture is smooth and smoky. Set aside.
⏱️ 3 min - 4
Pour about 2 1/2 cups of neutral oil into a medium pot or deep skillet. Heat the oil over medium-high heat until it reaches approximately 375°F. Use a kitchen thermometer to ensure accuracy. The oil should be hot enough to crisp the salmon without overcooking it.
⏱️ 5 min•🌡️ 375 - 5
Carefully remove the salmon fillets from the buttermilk marinade, allowing any excess to drip off. Fully coat each salmon fillet in the seasoned flour mixture, pressing gently to ensure every edge gets a nice, even layer. For extra crunch, double dip the salmon: once in the marinade, then back into the flour, before frying.
⏱️ 3 min - 6
Carefully lower the coated salmon fillets into the hot oil. Cook for about 6 to 8 minutes, or until the coating is deeply golden brown and the fish is cooked through. The salmon will be ready when it's crisp and feels light when lifted with tongs. Cook in batches if necessary to avoid overcrowding the pot.
⏱️ 8 min•🌡️ 375 - 7
While the salmon is cooking or immediately after, spread a generous amount of the smoky chipotle lime mayo on the lightly toasted brioche buns. Layer with romaine lettuce and sliced tomato, then add a crispy salmon fillet. For an elevated experience, top with pickled red onions or creamy sliced avocado.
⏱️ 5 min