Topless Salmon Sliders Recipe

Prepare salmon

Pat salmon fillet dry with paper towels, remove any remaining skin and bones. Finely chop or pulse 6–8 short pulses in a food processor until roughly minced but not paste.

Mix ingredients

In a large bowl combine minced salmon, panko breadcrumbs, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, beaten egg, sliced scallions, 1 tablespoon chopped dill, 1 teaspoon lemon zest, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix gently until just combined; avoid overworking to keep patties tender.

Form patties

Divide mixture into 8 equal portions (about 2 ounces / 55 g each). Wet your hands slightly and shape each portion into a 2.5-inch wide, 3/4-inch thick round patty. Place on a tray and chill in the refrigerator for 15 minutes to help them hold together.

Cook patties

Heat a large skillet over medium heat and add 2 tablespoons olive oil. When oil is shimmering, add patties without overcrowding (cook in 2 batches if needed). Cook 3–4 minutes per side until golden brown and an internal temperature of 125–130°F (52–54°C) for medium, or 135°F (57°C) if you prefer fully cooked. Reduce heat slightly if browning too quickly. Transfer cooked patties to a paper towel–lined plate.

While patties chill or cook, whisk together 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1 teaspoon chopped dill, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl until smooth. Taste and adjust seasoning or lemon to brightness. Refrigerate until ready to assemble.

Lightly toast mini slider buns cut-side down in a dry skillet or under a broiler 1–2 minutes until edges are golden.

Spread about 1 teaspoon of the herbed lemon aioli on each bottom bun. Place a small handful of baby arugula (about 1 tablespoon) on the aioli to act as a barrier and add peppery crunch.

Set a warm salmon patty on top of the arugula, then add 1–2 thin cucumber slices and a little pickled red onion if using. Spoon another 1 teaspoon of aioli on the top bun and close the slider.

Garnish each slider with a small sprig of dill or a light squeeze of lemon wedge before serving. Serve immediately while patties are warm.