Description
These Crispy Salmon Sliders with Lemon Arugula Slaw are a fresh and vibrant take on the classic slider. Crispy salmon patties are paired with a zesty lemon arugula slaw, bringing together crunchy, juicy, and flavorful layers in every bite. Perfect for lunch, dinner, or as a fun appetizer for your next gathering.
Ingredients
Scale
For the Salmon Patties:
- 1 lb fresh salmon fillets, skin removed
- 1/4 cup panko breadcrumbs (or gluten-free breadcrumbs)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional)
- 1 egg, beaten
- 2 tablespoons olive oil (for frying)
For the Lemon Arugula Slaw:
- 2 cups fresh arugula, washed and chopped
- 1/2 cup shredded cabbage (green or purple)
- 1 small carrot, julienned or shredded
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
For Assembling:
- 4 slider buns (or mini brioche buns)
- Lemon wedges, for garnish (optional)
Instructions
- Prepare the Salmon Patties:
- In a food processor, pulse the fresh salmon fillets until coarsely chopped (you want a chunky texture).
- Transfer the chopped salmon to a mixing bowl. Add the panko breadcrumbs, mayonnaise, Dijon mustard, lemon juice, garlic powder, smoked paprika, salt, pepper, and fresh parsley (if using).
- Mix until well combined.
- Add the beaten egg and mix again until the mixture holds together. If the mixture feels too wet, add a little more breadcrumbs.
- Shape the mixture into 4 equal-sized patties, about 2-3 inches in diameter.
- Cook the Salmon Patties:
- Heat olive oil in a large skillet over medium heat.
- Carefully add the salmon patties to the skillet and cook for 3-4 minutes per side, or until golden brown and crispy. Be gentle when flipping to avoid breaking the patties.
- Once cooked through and crispy, remove from the skillet and set aside on a paper towel-lined plate to drain excess oil.
- Prepare the Lemon Arugula Slaw:
- In a medium bowl, combine the arugula, shredded cabbage, and shredded carrot.
- In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
- Pour the dressing over the veggies and toss to coat evenly. Taste and adjust seasoning if needed.
- Assemble the Sliders:
- Lightly toast the slider buns in a dry skillet or oven if desired.
- Spread a small amount of mayonnaise or your favorite spread on the bottom half of each bun (optional).
- Place a crispy salmon patty on each bun.
- Top with a generous spoonful of the lemon arugula slaw.
- Place the top half of the bun on each slider to complete the sandwich.
- Serve:
- Serve the crispy salmon sliders immediately, garnished with lemon wedges for an extra citrus kick.
Notes
- For extra flavor, add a slice of avocado to each slider before serving.
- You can make the salmon patties ahead of time and store them in the fridge until ready to cook.
- For a lighter version, serve the patties and slaw in lettuce wraps instead of buns.
- If you prefer a spicier slaw, add a dash of hot sauce or red pepper flakes to the dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snack, Quick Meal
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slider (1/4 of the recipe)
- Calories: 330
- Sugar: 3g
- Sodium: 490mg
- Fat: 19g
- Saturated Fat: 3 g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 75mg