Blackened Salmon Sliders Recipe

In a small bowl, whisk together sour cream, crema, adobo sauce and minced chipotle (if using) until smooth.

Add lime juice, honey and salt; taste and adjust — add more adobo sauce for heat or more honey to balance. Chill in refrigerator while preparing remaining components so flavors meld.

Place julienned apple in a bowl and toss immediately with the lemon juice to prevent browning.

Add sliced cabbage, red onion and sliced mint to the bowl.

Whisk together olive oil, honey, salt and pepper in a small bowl, then pour over apple mixture and toss until evenly coated. Taste and adjust seasoning; refrigerate until ready to assemble so flavors marry.

If making the homemade blackening seasoning, combine all listed spices in a small bowl and mix well.

Pat salmon dry with paper towels and cut into 12 roughly equal portions sized to fit slider buns (about 2 oz each).

Season each salmon piece evenly with kosher salt and black pepper, then press blackening seasoning onto both sides so pieces are well coated.

Heat a large heavy skillet (cast iron recommended) over medium-high heat until very hot. Add olive oil and swirl to coat.

Place salmon pieces in the hot skillet, spacing them so they sear rather than steam. Cook 2–3 minutes per side for medium (timing depends on thickness) until a dark crust forms and salmon reaches 125–130°F (51–54°C) for slightly underdone, or longer for your preferred doneness.

Transfer salmon to a plate and let rest 2 minutes. While salmon rests, brush split slider buns with melted butter and toast cut sides in a separate skillet or under a broiler until golden, about 1–2 minutes.

Assemble sliders: spread about 1 tablespoon of adobo crema on the bottom half of each bun, top with a piece of blackened salmon, a generous spoonful of apple & mint slaw, and finish with the top bun. Serve with lime wedges on the side for squeezing.