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Salmon Sliders with Tangy Lemon Sauce

This recipe can easily be doubled or tripled. And you may want to make extra sauce...just because it's so yummy!
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Main Course
Cuisine: American
Keyword: Salmon Sliders
Servings: 4 servings
Author: Debbie


Salmon Sliders

  • 1 pound skinless salmon fillet, cut into ½-inch pieces
  • 3 slices white sandwich bread, crusts removed and torn into 1” pieces
  • ¼ cup mayonnaise
  • 1 large egg, slightly beaten
  • ½ teaspoon ground coriander
  • ¼ teaspoon crushed dried red pepper flakes
  • ½ teaspoon kosher salt
  • teaspoon freshly ground black pepper
  • 1 Tablespoon coarsely chopped scallion
  • 1 garlic clove, minced
  • 1 teaspoon fresh grated lemon zest,, plus more for optional garnish
  • 2 Tablespoons olive oil

Lemon Yogurt Sauce

  • ¾ cup plain Greek yogurt
  • 1 Tablespoon coarsely chopped scallion
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon fresh grated lemon zest
  • ¼ teaspoon kosher salt

Salmon Sliders

  • 4 slider buns, split in half
  • 1 9-ounce package chopped salad blend;, discard, or save for later use, any enclosed dressing packets


Salmon Cakes

  • In a large non-reactive bowl (*see Gr8 Notes), mix together salmon pieces, torn bread, mayonnaise, egg, coriander, red pepper flakes, salt, black pepper, 1 Tablespoon chopped scallion, minced garlic and lemon zest.
  • Form into 4 patties (4” in diameter).
  • In a large, heavy bottom nonstick skillet, heat olive oil over medium-high heat until it begins to shimmer, but not smoking.
  • Cook salmon patties, turning once on each side, until golden in color and just cooked through, about 7 minutes in total.

Lemon Yogurt Sauce

  • Stir together yogurt, chopped scallions, lemon juice, lemon zest and salt.

Assemble the Salmon Sliders

  • Bottom slider bun, additional lemon yogurt sauce (optional), salmon cake, chopped lettuce, lemon yogurt sauce, a little added zest (optional), top bun.


Gr8 Make Ahead Tips:
  • Sliders: The uncooked patties can be prepared ahead of time. In a glass or ceramic bowl keep the patties covered and refrigerated for up to 2 days.
  • Lemon Yogurt Sauce: The sauce can be prepared ahead of time. Keep sauce covered and refrigerated for up to 5 days.
Gr8 Notes:
Non-reactive bowls are used for foods high in acidic nature (citrus, tomato, etc). Glass or ceramic bowls are the best choice. They are considered non-reactive because they won't react chemically with the food placed in it.
Tried this recipe?Mention @Great8Friends or tag #gr8food!