Description
These Crispy Salmon Sliders with Lemon Arugula Slaw are a delightful blend of tender salmon patties fried to golden perfection, nestled inside soft slider buns and topped with a fresh, tangy lemon arugula and cabbage slaw. Perfect for a light lunch or a tasty appetizer, these sliders combine crispy texture with zesty freshness for an irresistible bite.
Ingredients
Scale
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)
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 Assembly
- 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, achieving a chunky texture.
- Mix Ingredients: Transfer the chopped salmon to a mixing bowl and add the panko breadcrumbs, mayonnaise, Dijon mustard, lemon juice, garlic powder, smoked paprika, salt, pepper, and fresh parsley if using. Mix thoroughly until combined.
- Add Egg: Incorporate the beaten egg into the mixture and stir again until the mixture holds together. If too wet, add more breadcrumbs gradually.
- Shape Patties: Form the mixture into 4 equal-sized patties, approximately 2 to 3 inches in diameter.
- Heat Oil: Warm olive oil in a large skillet over medium heat.
- Cook Patties: Carefully place salmon patties in the hot skillet and cook for 3 to 4 minutes per side until golden brown and crispy, flipping gently to maintain shape.
- Drain Patties: Remove cooked patties from skillet and place on a paper towel-lined plate to absorb excess oil.
- Prepare Slaw: Combine arugula, shredded cabbage, and shredded carrot in a medium bowl.
- Make Dressing: Whisk together mayonnaise, lemon juice, Dijon mustard, salt, and pepper in a small bowl until smooth.
- Toss Slaw: Pour the dressing over the vegetable mix and toss until evenly coated. Adjust seasoning if necessary.
- Toast Buns: Lightly toast slider buns in a dry skillet or oven to enhance flavor and texture.
- Optional Spread: Spread a thin layer of mayonnaise or your preferred spread on the bottom halves of the buns.
- Assemble Sliders: Place a salmon patty on each bottom bun half.
- Add Slaw: Top each patty with a generous spoonful of the lemon arugula slaw.
- Complete Slider: Cover with the top half of the bun to finish each slider.
- Serve: Serve immediately, garnished with lemon wedges for an extra citrus burst.
Notes
- For a gluten-free option, use gluten-free breadcrumbs and slider buns.
- If the patty mixture feels too loose, adding more breadcrumbs will help with binding.
- Be gentle when flipping the patties to avoid breakage due to the delicate nature of salmon.
- Slider buns can be toasted in a skillet or oven depending on personal preference.
- You can substitute mayonnaise with Greek yogurt in both the patties and slaw for a lighter version.
