Salmon Sliders

Salmon Sliders are the perfect bite-sized food for a party. They're easy to make and everyone will love them. Plus, they lean healthy and are delicious. What could be better?

Why you'll love this recipe

• These salmon sliders are easy to make and only require a few ingredients.
• They're perfect for a party or any gathering - everyone will love them!
• Salmon is a healthy, delicious fish that's packed with nutrients.

Ingredients

• salmon filets
• scallions, sliced thin (whites and greens)
• eggs
• parsley (flat leaf), chopped
• fresh bread crumbs from a loaf of French bread
• crushed red pepper flakes
• mayo
• Dijon Mustard (Grey Poupon Country Dijon is my fav)
• olive oil
• Kosher salt & pepper to taste
• buns or rolls

Roasted Pepper Mayo (optional)

• roasted peppers (from a jar is fine)
• rice wine vinegar (or white wine vinegar)
• Dijon mustard
• A good dash of Sea or coarse salt and black pepper
• red/cayenne pepper
• light olive oil
• mayo

Equipment

You will need a few kitchen tools to help you make these easy sliders. Gather these tools and get ready for delicious summer food that is not only healthy but also delicious.

• medium saucepan with a lid
• paper towels
• measuring cup and spoons
• parchment or wax paper
• plastic wrap
• large skillet
• small bowl

Instructions

• Step 1: Use your leftover salon or poach or pan fry salmon If poaching, fill a medium saucepan halfway with water. Place salmon in the pan, cover, and cook over high heat until simmering. Reduce heat to low and cook for about 5 minutes. You want the salmon almost cooked through.
• Step 2: Cool the salmon Remove from heat, remove your salmon from the pan and let your salmon cool for 10 minutes then place your salmon in your fridge for a minimum of 30 minutes to chill (or overnight).
• Step 3: Mix the salmon and binding ingredients When ready to assemble your sliders/cakes, use a fork and flake the salmon into a bowl (my kids love doing this part). If your salmon looks really wet, gently blot it dry a bit with a paper towel. Add in the scallions, eggs, parsley, breadcrumbs, red pepper, mayo, mustard, salt & pepper. Gently combine well with your hands, spatula, or large spoon. Don’t overwork it.
• Step 4: Shape into patties Firmly, form into patties and place on a parchment or wax paper-lined plate, separate layers of sliders with additional parchment. Taste and adjust seasoning to your preference. Cover with wrap and chill for at least 60 minutes or overnight.
• Step 5: Cook the salmon patties To cook the salmon sliders/burgers, place 2 TBS of olive oil in your frying/sauté pan and heat the oil over medium-high heat. Carefully place the cakes in the pan and over medium heat, cook about 2-3 minutes a side or until each side is nicely golden-brown/brown. Remember the salmon is cooked. You are just warming the burgers through and forming a golden crust.

Assemble the burgers. Decide if you want the red pepper mayo or a siracha mayo or another sauce of your choosing.

Storage

• Red Pepper Mayo or sriracha mayo can be made ahead and stored in the fridge for up to a week.
• These Salmon Cakes can also be made ahead of time and stored in an air-tight container in the fridge for up to 3 days or frozen for up to 2 months!
• When ready to eat, simply cook them according to the directions in the recipe card below.

Tips

• Be sure your salmon isn’t too wet from the poaching, if so, just blot it with a paper towel.
• Remember you cooked the salmon previously, so when you go to cook the burgers/cakes – you are just warming it through and browning each side.
• Don’t dry the fish out. You still want a little moisture so that you don't have a dry slider.
• You can make these as mini and use mini rolls or you can make them burger size. You can also forgo the roll – your call.

Frequently Asked Questions

Do you have questions about this Salmon Sliders recipe? Here are the answers to the most commonly asked questions for this recipe.

Enjoy! XO Colleen

Recipe originally posted July, 2013. Updated July 2024.

Fish recipes you may enjoy

Salmon Sliders

Colleen Kennedy

These Salmon Sliders are a tasty twist on a classic recipe. Your whole family is going to love this flavorful meal. Salmon Sliders recipe with Roasted Red Pepper Mayo.

Print Recipe Pin Recipe

Prep Time 16 minutes mins

Cook Time 8 minutes mins

Chill Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 4 minutes mins

Course Entree

Cuisine American

Servings 6 Sliders

Calories 637 kcal

Equipment

• medium saucepan with a lid
• paper towels
• measuring cup and spoons
• parchment or wax paper
• plastic wrap
• large skillet
• small bowl

Ingredients

  

1x2x3x

• 2 lbs salmon fillets cooked or raw (see instructions)
• ½ cup scallions sliced thin (whites and greens)
• 2 eggs
• ¼ cup parsley flat leaf, chopped
• 2 ½ cups fresh bread crumbs from a loaf of French bread
• A few dashes or more of red pepper or more of red pepper
• ¼ cup mayo
• 2 TBS Dijon Mustard Grey Poupon Country Dijon is my fav
• 2 TBS olive oil
• Kosher salt & pepper to taste

Roasted Pepper Mayo

• 2 roasted peppers from a jar is fine
• 2 TBS rice wine vinegar or white wine vinegar
• 2 TBS Dijon mustard
• A good dash of Sea or coarse salt and black pepper
• 1 teaspoon or more of red/cayenne pepper
• 2 TBS light olive oil
• ¼ cup mayo

Instructions

 

• If you are not using leftover salmon. You can pan fry it or poach. Poaching instructions - Fill a medium saucepan halfway with water. Place salmon in the pan, cover, and cook over high heat until simmering.
• Reduce heat to low and cook for about 5 minutes. You want the salmon almost cooked through.
• Remove from heat, remove your salmon from the pan and let your salmon cool for 10 minutes.
• Place your salmon in your fridge for a minimum of 30 minutes (or overnight).
• When ready to assemble your sliders/cakes, use a fork and flake the salmon into a bowl (my kids love doing this part).
• If your salmon looks really wet, gently blot it dry a bit with a paper towel.
• Add in the scallions, eggs, parsley, breadcrumbs, red pepper, mayo, mustard, salt & pepper.
• Gently combine well with your hands, spatula or large spoon. Don’t overwork it.
• Form into patties and place on a parchment or wax paper lined plate, separate layers of sliders with additional parchment.
• Taste and adjust seasoning to your preference.
• Cover with wrap and chill for at least 60 minutes or overnight.
• For the Roasted Red Pepper Mayo
• If your peppers are wet, blot them dry. Place your peppers in your food processor. Give it a few pulses.
• Add in the vinegar, mustard, salt & pepper, red pepper, olive oil, and mayo then pulse until smooth.
• Cover and chill until ready to serve.
• Cooking and Assembling
• To cook the salmon sliders/burgers, place 2 TBS of olive oil in your frying/saute pan and heat the oil over medium-high heat.
• Carefully place the cakes in the pan and over medium heat, cook about 2-3 minutes a side or until each side is nicely golden-brown/brown.
• Spread a spoonful of the Roasted Red Pepper Mayo on rolls, top with a Salmon Cake, and serve.

Notes

Be sure you salmon isn’t too wet from the poaching, if so, just blot it with a paper towel. Remember you cooked the salmon previously, so when you go to cook the burgers/cakes – you are just warming it through and browning each side. Don’t dry the fish out. You can make these as mini and use mini rolls or you can make them burger size. You can also forgo the roll – your call.

Nutrition

Serving: 1SliderCalories: 637kcalCarbohydrates: 35gProtein: 39gFat: 37gSaturated Fat: 6gPolyunsaturated Fat: 15gMonounsaturated Fat: 14gTrans Fat: 0.04gCholesterol: 146mgSodium: 819mgPotassium: 931mgFiber: 3gSugar: 3gVitamin A: 680IUVitamin C: 11mgCalcium: 132mgIron: 4mg

Keyword how to make salmon cakes, Salmon Sliders

Follow me on Tik Tok for 1 minute videos