Wildly Delicious Alaska Salmon Sliders Recipe

Toast almonds (if not toasted)

Preheat a small skillet over medium heat. Add the almonds and toast, stirring frequently, until lightly browned and fragrant, 4–6 minutes. Remove from heat and cool slightly.

Blend pesto

In a food processor, combine toasted almonds, basil leaves, grated Parmesan, garlic cloves, lemon zest, salt, and black pepper. Pulse to coarsely chop. With the processor running, slowly stream in the extra-virgin olive oil until the mixture becomes a smooth, spreadable pesto. Stop and scrape down the sides as needed. Taste and adjust salt, pepper, or lemon zest. If pesto is too thick, add 1–2 tablespoons more olive oil or a splash of water to reach desired consistency. Transfer pesto to a bowl and set aside.

Portion the salmon

Cut the 1 lb salmon into 12 equal pieces (about 1.3 oz each) to fit the slider rolls. Pat each piece dry with paper towels.

Season salmon

Place the salmon pieces in a bowl and drizzle with 2 tablespoons olive oil, then season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Squeeze half the lemon over the salmon (reserve the other half for serving). Gently toss to coat.

Cook salmon

Choose one: (a) Pan-sear: Heat a large nonstick or cast-iron skillet over medium-high heat. When hot, add 1 tablespoon olive oil. Sear salmon pieces 2–3 minutes per side until they are golden and cooked through (internal temperature 125–130°F for medium). Avoid overcooking. (b) Oven: Preheat oven to 400°F (200°C). Place salmon on a lined sheet pan, brush with oil, and roast 8–10 minutes until just cooked. Remove and let rest 2 minutes.

Toast rolls

Halve the rosemary slider rolls horizontally. Spread a thin layer of softened butter on cut sides (optional). Place cut-side down in a dry skillet over medium heat or under the broiler for 1–2 minutes until lightly golden. Watch closely to prevent burning.

Assemble sliders

Spread about 1 tablespoon of almond pesto on the bottom half of each toasted roll. Place a slice of tomato (about 1–2 thin slices) on top of the pesto. Add a piece of cooked salmon onto the tomato. Top the salmon with a small pinch of baby arugula (about 1–2 leaves). If desired, sprinkle a few red pepper flakes for heat. Spread a small amount of pesto on the top half of the roll (optional) and close the slider.

Finish and serve

Arrange sliders on a platter. Serve immediately with remaining lemon halves for squeezing and extra almond pesto on the side. Estimated serving suggestion: 2 sliders per person as an appetizer or 3–4 as a light meal.

If keeping sliders warm before serving, tent loosely with foil for up to 15 minutes. Leftover pesto will keep in an airtight container in the refrigerator for up to 4 days; warm salmon is best served within a few hours.