Blackened Salmon Sliders Recipe

Combine apple cider vinegar, water, sugar, and 1/2 tsp kosher salt in a small saucepan. Heat just until sugar and salt dissolve, about 1–2 minutes; do not boil.

Place thinly sliced red onion in a jar or bowl. Pour warm pickling liquid over onions so they're fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best 1–2 hours) before serving.

In a small bowl, whisk together mayonnaise, sriracha, minced garlic, lemon juice, honey, and 1/8 tsp kosher salt until smooth. Taste and adjust heat or sweetness as desired. Refrigerate until ready to use.

Pat the salmon dry with paper towels and cut into 8 equal portions roughly the size of the slider buns (about 2 oz each).

In a small bowl, combine paprika, smoked paprika, brown sugar, onion powder, garlic powder, oregano, thyme, cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix to form the blackening spice blend.

Lightly brush each salmon portion with neutral oil, then evenly press the spice blend onto all sides of the salmon pieces so they have a thin, even coating.

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot, about 2–3 minutes. Add 2 tbsp neutral oil and swirl to coat.

Place salmon pieces in the hot pan, presentation-side down first. Cook without moving until a dark crust forms, about 2–3 minutes. Flip and cook the other side for 1.5–2 minutes for medium (salmon should register 125–130°F / 52–54°C for medium). Do not overcook; salmon will continue to rest.

Remove salmon to a plate and let rest for 2–3 minutes while you toast buns and finish assembly.

Butter the cut sides of the slider buns lightly. Heat a clean skillet over medium heat and toast the buns cut-side down until golden, about 1–1.5 minutes.

Spread about 1 tsp of sriracha aioli on the bottom half of each toasted bun. Place a small handful of lettuce or arugula on top of the aioli to create a moisture barrier.

Place a blackened salmon portion on each bun bottom. Top with 1–2 tablespoons of pickled red onions and a few cilantro leaves if using.

Smear a little more aioli on the top bun (about 1/2 tsp), close the slider and press lightly. Serve immediately with lime wedges on the side to squeeze over the salmon.