Salmon Sliders Recipe

Prep salmon

Cut the salmon into 1-inch cubes and place in a large bowl. If using previously cooked or canned salmon, flake gently and remove skin and bones.

Combine ingredients

To the bowl with salmon, add panko breadcrumbs, egg, chopped green onion, Dijon, Worcestershire, lemon juice, chopped dill, kosher salt, and black pepper. Mix gently with a fork or your hands just until combined — do not overwork, you want some texture.

Form patties

Divide mixture into 8 equal portions (about 2 oz each). Using lightly oiled hands, shape each portion into a compact round patty about 2.5–3 inches across and 3/4 inch thick. Place patties on a tray and refrigerate for 15–20 minutes to firm up (this helps them hold together when searing).

Sear patties

Heat a large skillet over medium-high heat and add 2 tablespoons oil. When oil is shimmering, add patties without overcrowding (work in batches if necessary). Cook 3–4 minutes per side until golden-brown crust forms and internal temperature reaches 125–140°F depending on desired doneness. Transfer to a plate and tent with foil while you finish remaining patties.

In a small bowl combine mayonnaise, lemon zest, lemon juice, minced garlic, Dijon mustard, and honey (if using). Whisk until smooth. Season with salt and pepper to taste. Chill in refrigerator at least 10 minutes to allow flavors to meld.

Toast buns

Heat a clean skillet or griddle over medium heat. Spread softened butter on cut sides of slider buns and toast cut-side down 1–2 minutes until lightly golden.

Assemble sliders

Spread about 1 tablespoon lemon aioli on the bottom half of each toasted bun. Place a lettuce leaf on aioli, then a seared salmon patty. Top each patty with a thin slice of tomato and a few rings of red onion as desired. Add another small dollop (about 1 teaspoon) of aioli to the top bun and close the slider.

Finish & serve

Arrange sliders on a platter. Serve immediately with lemon wedges on the side for squeezing over the patties. Leftover aioli can be refrigerated up to 3 days.