Salmon Sliders – The BEST you’ll ever taste.

What makes these the best?

Fresh Sockeye Salmon

Homemade salmon sliders are miles and miles better than storebought. Yes, it’s about the stuff that goes in it, like fresh herbs and capers, but let’s start the salmon itself. When Costco carries Sockeye salmon is the time to make these sliders and right about now is that time. Beautiful fresh Sockeye for a great price is a win-win. They are perfect for game day, or you can freeze them for later. Sockeye salmon is known for its vibrant red color and has the most flavor of any salmon species. Also, the flesh is firm, so it holds up well to forming a patty. You are already off to a great start to your salmon patties if you start with the freshest and best salmon you can find. If you can’t find sockeye, then any wild salmon will be the next best thing.

Forming the Salmon Slider Patty

It’s super simple to make the salmon slider patty. The trickiest part is getting the flesh of the salmon removed from the skin. I used a sharp chef’s knife or fish knife if you have one. Carefully begin by running the knife under the flesh where it meets the skin with one hand on top of the flesh to push down and create friction. After you get it going it will get easier but the first inch or two can be difficult so just go slowly. The good news is you are going to chop the salmon up so if it doesn’t come off the skin perfectly, it’s okay!

I like a little texture to the salmon patty, so I recommend dicing it instead of pulsing in a food processor. You want little 1/4 sized cubes of salmon. Too big and you’ll have a hard with the patty sticking together when you cook it but large enough that you can tell its salmon. Think salmon tartar size.

What’s in the Salmon Slider Filling?

As with any slider or crab cake, you want to be able to taste the main protein and keep the filler light. In other words, not too much breading. That is the goal here with these super delicious salmon sliders as well. So just a few simple ingredients are all you need.

Fresh Herbs & Capers

We are using both dill and chives here. I like the combination of those two with salmon. You don’t have to be exact. If you love dill use a little more. I use fresh herbs whenever I can, but I also have the freeze-dried kind on hand in the fridge for backup.

I also use capers in the salmon slider patties for their briny, salty flavor. They just add a nice little zing to the dish. I like the smaller capers that come in a jar that says nonpareil which has another translation in French but to me just means ‘the small ones’. And fun fact, capers come from a bush that grows across the Mediterranean.

The Binders – Breadcrumbs and Creme Fraiche

Creme fraiche versus sour cream

For the binder I use panko or Japanese style breadcrumbs for the crunch, and they help the salmon slider patties stick together without being dense or bready.

When it comes to the creamy binder, I prefer creme fraiche to sour cream for the more delicate texture and flavor which is nice if you are using sockeye salmon. You want that flavor to shine through. But just know that sour cream would work as well. I purposely didn’t want to use egg or mayo to keep the patties as simple as possible. So, in the end, these salmon patties should have just enough binders to help you form the sliders and tons of flavor from the herbs and capers. And now on to the sauce.

That other stuff

The shallot, hot sauce, mustard and lemon zest give the patty some acid, heat, and overall balance. Again, striving for the salmon to shine through and the rest of the ingredients to be the perfect background notes. And, as for the bun, I love a nice soft brioche roll. Sometimes I can’t find the right size, so I buy the bigger ones and cut them down. I know that’s wasteful, but you really want to have the ratio of bun to salmon burger right and too much bread will ruin it. Topped off with some crunchy romaine and nice big slice of heirloom tomato and that’s all she wrote.

Creamy Toppings

Do you love a creamy sauce as much as I do? This one is a classic with a twist. It’s pretty spicy on its own but when you add spice to a hearty protein, like the salmon and the bread, it really mellows and just gives you a pop of flavor with every bite. So go spicy. And that kick of lemon and basil is just the right amount of freshness that screams ‘homemade’. Now let’s get down to how to make these delicious salmon sliders that are sure to impress at your next game day gathering or backyard barbecue.

Salmon Sliders Ingredients:

Salmon Sliders

• 1 1/4 lb fresh salmon
• 1/3 cup Crème fraiche
• 3  Tsp Fresh dill
• 2 Tbs Fresh chives
• 1 TB spoon Whole Grain Mustard 
• 2 Tbs Capers
• 3 Dashs of hotsauce
• 2 tsp Lemon Zest
• 3 Tbsp or 1 bulb shallot (finely diced)
• ¾ tsp S & p
• ½ Cup Panko breadcrumbs plus sprinkle
• Slider buns (brioche preferred)
• Oil for cooking
• Lettuce for garnish
• Tomato for garnish

Spicy Lemon-Basil Aioli

• 3 Tbs Meyer Lemon juice
• 1 ½ tsp Meyer Lemon zest
• ½ cup Mayo
• 4 tsp Sriracha
• ½ tsp salt
• 2 Tbsp finely chopped Basil

Salmon Sliders Method:

Make Aioli

1. Make aioli by whisking together all the ingredients in a small bowl and then covering tightly and refrigerating until ready to use. This step can be done a day or so ahead of time. Because it has lemon juice in it you can’t save for more than a day or two at most.

Make Salmon Patties

1. Remove the skin from the salmon flesh from the skin by carefully running a sharp knife down the base of the salmon where it attaches to the skin. If it doesn’t come off perfectly don’t worry about it because you will be chopping it.
2. Coarsely chop the salmon into small cubes. Try to avoid smushing the salmon flesh for ideal consistency and instead chop it. The texture is key to the recipe. You want it small enough to make sure it can form a patty but large enough to know that it’s salmon you are eating.
3. In a large bowl add in the creme fraiche or sour cream, then add the herbs, mustard, capers, hot sauce, lemon zest, shallot and salt and pepper. Gently fold using a rubber spatula. Then start adding in the panko breadcrumbs. Try to form a salmon slider and if you need more breadcrumbs then add them. Otherwise just form the patties by gently pressing them into patties that will look larger than the bun because when you cook them they shrink down a bit. So I recommend cutting the bun to size first if you are using larger buns.
4. In a large skillet over medium heat (not high) add in some oil. Olive oil or canola oil is perfect. When hot add in the salmon sliders but don’t overcrowd the pan. Cook in batches if needed. Cook for 3-4 minutes and then flip. Cook for 2-3 minutes on the second side. Remove to a plate.
5. If you want toasted buns then now’s the time. I like to place mine sliced side down with a little butter in the pan to get them toasty and warm.

Assembly

1. Smear the spicy aioli onto the toasted bread. Top with a salmon patty. If you made ahead, you could gently reheat the sliders on 200 in the oven. Then top with tomato and lettuce and another drizzle of sauce and serve warm on a platter.

Dinner Party Menu:

What do you serve with these amazing sliders? Here’s a few ideas. I’m sure you can come with some others that are even better!

Duck Confit Flatbread

I love a diverse menu when I host a dinner party so what is more diverse than fresh sockeye salmon sliders and slow roasted duck confit? I mean…..yes please.

Bourbon & Peach Glazed Meatballs

Or the quintessential meatball but amped up to be dinner party worthy. This is one of my go-to secret weapons these days and I just can’t get enough. Offering a hearty meat appetizer along with the delicate salmon sliders is a great combination. And these meatballs are do-ahead!

Carrot Ginger Soup

Or if you want to keep things really light but delicious this is my favorite soup and it’s always a hit. It’s not your average carrot-ginger. It has fennel bulb and leeks and garlic and just tons of flavor and body from all those veggies.

White Bean Chicken Chili

And then finally who can go wrong with a chicken chili for a game day gathering? This white bean chicken chili that I make with a sofrito base has so much depth of flavor but the fact that it’s made with chicken instead of beef keeps things light.