Description
These Salmon Sliders are a perfect combination of juicy seared salmon, a creamy yogurt-cucumber-dill sauce, and fresh toppings, all tucked into homemade mini slider buns. Ideal for entertaining, brunches, or a poolside treat, these sliders are a light yet flavorful meal that will have everyone coming back for more!
Ingredients
Scale
For the Salmon Sliders:
- 1–2 pounds salmon fillets, cut into 2”x4” pieces
- Salt and pepper, to taste
- ½ red onion, thinly sliced
- 4–6 radishes, thinly sliced
- 2 tablespoons rice vinegar
- 1 ripe avocado, sliced
- 3–4 lettuce leaves
- ¼ cup Kalamata olives, chopped
- 6–8 long bamboo skewers
For the Yogurt-Cucumber-Dill Sauce:
- 1 cup Greek yogurt
- ½ English cucumber, grated
- 1 tablespoon dried dill (or 2 tablespoons fresh dill, chopped)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon sea salt
- ¼ teaspoon celery salt
- 1 small garlic clove, minced
- Zest of 1 lemon
For the Slider Buns (Makes 12-14 mini buns):
- ½ cup lukewarm water
- ½ cup lukewarm whole milk
- 1 tablespoon active dry yeast
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 large egg, room temperature
- 3 tablespoons sunflower oil (or butter, coconut oil, olive oil)
- 3 ½ cups unbleached all-purpose flour
- 2 tablespoons butter, melted
Instructions
. Prepare the Yogurt-Cucumber-Dill Sauce:
- In a blender or using a hand blender, combine Greek yogurt, grated cucumber, dill, black pepper, sea salt, celery salt, garlic, and lemon zest.
- Blend until smooth and well combined.
- Chill in the refrigerator until ready to serve.
2. Make the Slider Buns:
- In a large bowl, combine lukewarm water, yeast, and sugar. Let it sit for 5 minutes until frothy.
- In another bowl, whisk together lukewarm milk, egg, oil, and salt. Add this mixture to the yeast.
- Gradually mix in the flour, one cup at a time, until a soft dough forms.
- Knead the dough on a floured surface for 5–8 minutes until smooth and elastic.
- Divide the dough into 12–14 equal pieces and shape into balls. Place them 2–3 inches apart on a parchment-lined baking sheet. Cover with a towel and let rise for 30 minutes.
- Preheat oven to 400°F (200°C).
- Brush risen buns with egg wash and sprinkle with sesame seeds (optional).
- Bake for 12–14 minutes, or until golden brown. Cool slightly before slicing.
3. Cook the Salmon:
- Pat the salmon fillets dry and season with salt and pepper on both sides.
- Heat a nonstick skillet over medium heat. Add a touch of olive oil and sear the salmon pieces for 3–4 minutes per side, or until cooked through.
4. Assemble the Sliders:
- Slice the slider buns in half. Spread a layer of yogurt-cucumber-dill sauce on each half.
- Layer lettuce, seared salmon, avocado slices, red onion, radishes, and chopped Kalamata olives.
- Secure each slider with a bamboo skewer for easy serving.
Notes
- Make-Ahead: You can make the yogurt-cucumber-dill sauce and slider buns in advance to save time on the day you’re serving them. The sauce can be refrigerated for up to 2 days, and the buns can be stored in an airtight container for 1–2 days.
- Grill the Salmon: If you prefer, you can grill the salmon fillets instead of pan-searing them for added flavor.
- Gluten-Free Option: Use gluten-free buns for a gluten-free version of these sliders.
- Avocado Variations: If you’re not a fan of avocado, feel free to substitute with another creamy ingredient like hummus or a dollop of sour cream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slider
- Calories: 310
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg