Slammin Salmon Sliders Recipe

Prepare salmon

Pat the salmon fillet dry with paper towels. Using a sharp knife, finely chop the salmon into small pieces (or pulse briefly in a food processor in 2–3 short pulses—do not make a paste). Transfer to a large mixing bowl.

Mix ingredients

To the bowl with chopped salmon add panko breadcrumbs, beaten egg, 2 tablespoons mayonnaise, Dijon, lemon zest, lemon juice, chopped green onion, parsley, Old Bay, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Mix gently with a rubber spatula or your hands until combined but not overworked. If mixture feels too wet, add up to 2 tablespoons additional panko; if too dry, add 1 teaspoon water or mayo.

Form patties

Divide the mixture into 3 equal portions (about 4–5 ounces each). Shape each portion into a compact round patty slightly wider than the slider buns and about 3/4 inch thick. Place on a parchment-lined tray and chill in the refrigerator for 15–20 minutes to help them set.

Preheat grill or skillet

Preheat an outdoor grill to medium-high heat (about 400°F / 200°C) or heat a large heavy skillet or grill pan over medium-high heat. Brush the salmon patties lightly with the neutral oil and also oil the grill grates or add 1 tablespoon oil to the skillet and heat until shimmering.

Grill the patties

Place the chilled patties on the hot grill or skillet. Cook for 3–4 minutes per side, flipping once, until the exterior is golden and an instant-read thermometer inserted into the center reads 125–130°F for medium (salmon will continue to cook slightly after resting). Avoid pressing down on patties. If using a skillet, reduce heat to medium after flipping to prevent burning.

Rest

Transfer cooked patties to a plate and let rest for 3 minutes. Taste and season lightly with remaining 1 teaspoon kosher salt and remaining 1/2 teaspoon black pepper if desired.

While patties chill or cook, make the sauce. In a small bowl whisk together 1 cup mayonnaise, honey, Sriracha, soy sauce, rice vinegar, grated ginger, garlic powder, and smoked paprika until smooth and homogeneous. Taste and adjust heat or sweetness: add more honey to sweeten or more Sriracha for heat. Refrigerate until assembly. Reserve about 1/2 cup for serving.

Toast buns

Split the brioche buns and spread the cut sides lightly with softened butter. Toast cut sides on the hot grill or in a skillet, buttered side down, until golden and crisp, 1–2 minutes. Keep warm.

Assemble sliders

Spread about 1 tablespoon of the secret sauce on the bottom of each toasted bun. Place a lettuce leaf on each sauced bottom, then set a warm salmon patty on top. Add a tomato slice, then drizzle another 1 teaspoon of sauce over the tomato (or more to taste). Cap with the bun top.

Serve

Serve the 3 sliders immediately with extra sauce on the side and lemon wedges. These are best hot; if making ahead, keep patties warm and toast buns just before serving.