4-4 ounce wild caught salmon fillets 4 hamburger buns 2 tsp butter for the buns 1 tsp pink Himalayan salt 1 tsp ground black pepper 1 Tbs butter for cooking the salmon 1 Tbs olive oil 1/2 cup arugula 4 slices tomato 1/4 cup mayonnaise 2 Tbs sour cream 1/2 tsp dill fresh or dried 1/4 tsp garlic powder
Preheat the oven to 400 degrees. Split the buns and spread butter on each side.
Place the buns face down and bake in the oven for 5 minutes.
Pat the salmon dry, then season each side. Heat oil & butter in a cast iron pan. Cook for 4 minutes on each side.
Add all the ingredients together in a small bowl and stir until combined.
Add the dill sauce to the toasted buns then add arugula and tomato. Top with the other bun.
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