For the mayo, roast the jalapeno pepper over an open flame to char the skin. Keep flipping to get each side, about 5-6 minutes, until the skin is nicely charred. Remove and cover with a paper towel. Cool, then rub off the charred skins. Place into a foodprocessor.

Add basil and mayo and process until smooth. Set aside.

For the salmon patties, heat a small pan to medium heat and add some oil. Add jalapeno and onion and cook about 5 minutes.

Add garlic and cook 1 more minute.

Add to a food processor.

Add raw salmon and process. Remove and set into a mixing bowl.

Add egg, panko, olive oil, cilantro, Cajun seasonings, and salt and pepper. Hand mix.

Form into 2 patties and cook in a medium-heated pan with a few splashes of olive oil. Cook about 5 minutes per side, or until cooked through.

Set onto toasted buns and top with the jalapeno-basil mayo. Serve with extra jalapeno peppers!