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1
In a small bowl, whisk together mayonnaise, Sriracha, sesame oil, garlic and 2-3 pinches of kosher salt.
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2
Cover and refrigerate the Sriracha mayonnaise.
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3
Liberally season salmon fillet with salt on both sides.
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4
Heat a large skillet over medium-high heat.
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5
Add 2 tablespoons of oil and swirl it around to coat the bottom of the skillet.
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6
Carefully lay the salmon fillet into the skillet.
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7
Allow the salmon to sear, undisturbed, for about 45 minutes depending on the thickness of the fillet.
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8
The salmon should be about 3/4 cooked through.
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9
Gently flip the fillet and allow it to brown on the other side for another 23 minutes until the center is barely pink.
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10
Remove from the skillet and transfer to a large plate to rest.
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11
Use paper towels to wipe the interior of the skillet.
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12
Heat 1/2 tablespoon of the oil over medium-low heat.
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13
Crack 2 eggs in the skillet and fry until the center has set and the whites are opaque.
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14
Sprinkle each egg with salt.
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15
Transfer the fried eggs to a plate and repeat with the remaining oil and eggs.
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16
Squeeze the lemon over the rested salmon fillet and cut into four even pieces.
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17
Assemble the sandwiches by spreading sriracha mayonnaise inside each of the hamburger buns/rolls.
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18
Top the bottom of each bun/roll with lettuce, avocado slices, tomato slices, bacon strips, salmon piece and then a fried egg.
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19
Place the top of each bun/roll on and serve.
