These salmon sliders are the perfect size, high protein, and packed with loads of flavor from creamy Greek yogurt garlic sauce, fresh lemon and crisp cabbage. This easy slider recipe is a huge hit with my entire family, I know yours will love it too!
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Why you’ll love this
First things first, this salmon sliders recipe is incredibly easy- which is always so important to me, especially when it comes to seafood. The salmon cooks up quickly and the crunchy creamy slaw topping comes together in minutes. It’s the perfect easy healthy recipe to add to your busy weeknight rotation.
Plus, there’s just nothing like a good slider! They feel a little bit more “fun” than your average burger and you get the perfect bite every single time!
Two sliders pack 38 grams of protein and 4 grams of fiber, making it a nutrient-dense and satisfying option for lunch or dinner. Plus, salmon is a great source of healthy omega-3 fatty acids.
You can also easily turn these into a balanced, complete meal by adding your favorite sides. Two of my favorite pairings are my Cucumber Mango Salad and my Cucumber Chickpea Salad.
Let’s get into what you need to make them!
Ingredients
- Salmon: The key ingredient of these sliders is obviously the salmon! Starting with fresh salmon filet is essential. Make sure the skin is removed and try to choose a filet with fairly even thickness. This helps the salmon burgers cook evenly.
- Lemon Juice: Fresh lemon juice pairs so well with any fish, adding brightness and toning down the fish flavor. This recipe uses lemon to tie all of the slider elements together, so grab a whole lemon for the best flavor.
- Garlic powder, salt + pepper: Simple seasonings give our fish just the right amount of flavor!
- Slider buns: Any type of mini buns will work. I find a sweet Hawaiian style roll works best here but feel free to use your favorite. I also love the Dave’s Killer Bread multigrain sliders for a more nutrient-dense option.
- Red onion: Sliced red onion adds another crunchy element and spicy bite to these delicious sliders. Pickled red onion works well too!
- Oil: You’ll need a little bit of oil or cooking spray (my favorite) to coat your pan- I like to use avocado oil or olive oil.
- Optional toppings: Extra lemon slices (for additional lemon juice), pickled jalapeños, crispy bacon or fresh herbs like cilantro, parsley or dill.
Slaw ingredients
- Plain Greek yogurt: This provides the creamy and higher protein base for the dressing. It’s a great base for creamy dressings because it’s very similar to sour cream.
- Mayonnaise: Just a little mayo adds that classic creamy slaw dressing flavor but keeps things a little lighter.
- Lemon Juice: Additional lemon juice adds acidity and brightness to the dressing to keep it from feeling too heavy.
- Honey: Adding honey or maple syrup adds the perfect amount of balanced sweetness to this slaw and compliments the sweet slider rolls too.
- Garlic: The sharp flavor of fresh garlic gives this slaw a nice kick!
- Shredded cabbage: I like to use pre-shredded coleslaw mix to save time, but you can thinly slice your own or shred in a food processor too. Cabbage has a nice crunch to compliment the tenderness of the salmon and soft buns.
- Salt + pepper to taste.
How to make salmon sliders
- First, prepare the salmon. In a plate or large bowl, squeeze lemon over salmon pieces and then sprinkle evenly with salt, pepper and garlic powder on both sides.
- Heat a large skillet over medium heat. Coat pan evenly with oil or lightly spray with non-stick cooking spray.
- Place salmon pieces in an even layer in the pan. Cook 3-4 minutes on each side or until the salmon is cooked through and flaky with a golden brown color.
- While the salmon is cooking, make the slaw. In a small bowl, add all slaw ingredients to a medium bowl except for cabbage and whisk to combine. Add shredded cabbage and toss in the dressing. Add additional lemon juice, salt, and pepper to taste.
- Assemble the sliders. Toast rolls if desired. Top with salmon, about 1/4 cup slaw per slider, and additional toppings like pickled onions or pickled jalapeños if desired.
How to store
Store leftover salmon and slaw separately in an airtight container in the fridge for up to 3 days. Assemble hot or cold just prior to serving and enjoy!
Variations
- If you prefer a crunchier piece of salmon, try coating it in breadcrumbs or sesame seeds before cooking.
- Marinate salmon in ¼ cup soy sauce + 2 tbsp brown sugar for 10-30 minutes before cooking. Top slaw mix with sesame seeds and green onions for a fun fusion of flavors
- Use pre-made salmon patties from your local grocery store, cook according to instructions and top with slaw.
- Not a salmon fan? Swap out the fish for chicken or turkey burgers. You can also season tofu slices and pan fry for a plant-based protein option.
- Skip the buns and you can serve this recipe deconstructed as salmon, slaw and any carbohydrate of your choice – I’d pick sweet potato fries!
- Top with some sweet chili sauce and sriracha for a sweet and spicy variation!
More dinner recipes you’ll love
- Teriyaki Salmon Bites
- Chicken Teriyaki Bowl
- Chopped Italian Sliders
- Ground Turkey Sliders on Hawaiian Rolls
Salmon Sliders
Easy salmon sliders topped with an easy, creamy slaw tossed in a Greek yogurt dressing.
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Servings: 3
Ingredients
- 1 lb skinless salmon fillets cut into 6 slider-size pieces
- 2 tsp lemon juice about 1/4-1/2 juiced lemon
- 1-2 tsp oil olive oil or avocado
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 6 slider buns
- optional: pickled onions, thinly sliced red onion or pickled jalapeños for topping
Slaw ingredients
- 1 1/2 cups shredded cabbage or coleslaw mix
- 1/3 cup plain Greek yogurt
- 1 tbsp mayonnaise
- 2 tsp lemon juice about 1/4-1/2 juiced lemon, more to taste
- 2 tsp honey
- 2 cloves garlic finely minced or microplane
- salt and black pepper to taste
Instructions
- In a plate or large bowl, squeeze lemon over salmon pieces and then sprinkle evenly with salt, pepper and garlic powder on both sides.
- Heat a large skillet over medium heat. Coat pan evenly with oil or lightly spray with non-stick cooking spray.
- Arrange salmon pieces in an even layer in the pan. Cook 3-4 minutes on each side or until the salmon is cooked through and flaky.
- While the salmon is cooking, make the slaw. In a small bowl, add all slaw ingredients to a medium bowl except for cabbage and whisk to combine. Add shredded cabbage and toss in the dressing. Add additional lemon juice, salt, and pepper to taste.
- Assemble the sliders. Toast rolls if desired. Top with salmon, about 1/4 cup slaw per slider, and additional toppings like pickled onions or pickled jalapeños if desired.
Nutrition
Serving: 2sliders | Calories: 476kcal | Carbohydrates: 41g | Protein: 38g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 305mg | Potassium: 858mg | Fiber: 4g | Sugar: 11g | Vitamin A: 100IU | Vitamin C: 16mg | Calcium: 112mg | Iron: 3mg
