Salmon burgers with mustard mayo

I got this recipe from the cookbook Weir Cooking in the City. It takes well under 30 minutes to make, perfect for the busy grad student :).

1/2 c. mayonaise
1 clove garlic, minced
3 tbsp. capers
2 tbsp. Dijon mustard
1 tbsp. lemon juice

1/2 c. olive oil
6 salmon fillets (about 4-6 oz each), skinned and boned
6 rolls, halved
6 slices tomatoes
3 leaves of Bibb lettuce, halved

Mix together the first five ingredients and season to taste with salt and pepper.

Place the oil in a heavy nonstick skillet large enough to hold the salmon. Place the pan over medium-high heat. When the oil is hot and almost rippling, add the salmon and cook until golden and crispy on one side, 3-4 minutes. Turn the salmon and cook until golden and crispy on the other side, another 3-4 minutes.

Toast the rolls. Spread the mustard mayo on the rolls. Assemble each burger with a piece of salmon, a slice of tomato, and a piece of lettuce in a roll.