This recipe calls for a hot grill and a glass of cool bubbles. Super simple, the key to this burger is the lemon-mayo. Make extra so you can generously slather the salmon with plenty of extra for the sandwich itself.
2 large (6 to 8-ounce) salmon fillets
Freshly ground pepper
6 Tbsps mayonnaise
2 tsps minced lemon zest (See note)
1 stalk celery, minced
1 Tbsp finely minced shallot
2 Tbsps ketchup
1 Tbsp capers, chopped coarse
1 Tbsp chopped flat-leaf parsley
8 slices sourdough bread
1 cup shredded romaine or iceberg lettuce
Preheat a grill to medium heat.
Carefully remove the skin and any gray flesh from the salmon, using a sharp knife (a boning knife with a thin blade is best). The best way to do this is to turn the salmon skin-side up on a flat surface and carefully insert the knife between the skin and the flesh. Then pointing the knife towards the skin, guide it by pressing firmly along the skin with your other hand. Sometimes if you get to the middle, it makes it easier to flip directions and pull the skin while moving the knife along the top. Remove any bones with kitchen pliers. Season generously with salt and pepper on both sides.
Combine the mayonnaise and lemon zest in a small bowl. (Use a zester or vegetable peeler to remove the top layer of a lemon rind. Mince fine with a sharp knife.) Spread 2 tablespoons over both sides of the salmon and put the salmon on the grill. Cook for 4 minutes per side. Transfer to a plate and cut each in half.
Combine the remaining lemon-mayo with the celery, ketchup, shallot, capers, parsley and cayenne.
Toast the bread in a toaster until lightly browned. Spread equal amounts of the mayonnaise mixture over both sides. Top with equal amounts of shredded lettuce. Place a piece of salmon over the lettuce and arrange the 4 remaining pieces of bread over the fish. Serve.