Salmon Sliders

Course: Entree

Cuisine: American

Keyword: how to make salmon cakes, Salmon Sliders

Prep Time: 16

Cook Time: 8

Chill Time: 1 40

Total Time: 2 4

Servings: Sliders

Calories: 637kcal

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

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Equipment

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

Ingredients

2 lbs salmon fillet s
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

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