Grilled Salmon Sliders


Grilled Salmon Sliders

Grilled Salmon Sliders

These delicious grilled salmon burgers are nestled onto a mildly spicy aioli and topped with fantastic peanut-soy slaw.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Main Dish
Cuisine Fusion
Servings 4 People


  • 8 slider buns or dinner rolls
  • 2 pounds salmon fillet, skin removed and chopped
  • 1/4 cup almond flour or bread crumbs
  • 2 green onions, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • for slaw:
  • 2 1/2 cups shredded red cabbage
  • 1/4 cup chopped unsalted peanuts
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon wine vinegar
  • 1 teaspoons sesame oil
  • For aioli:
  • 2/3 cup mayonnaise
  • 1/3 cup ketchup
  • 1-2 tablespoons sriracha or sambal olek
  • pinch white pepper


  • Combine mayonnaise with ketchup, chili sauce and white pepper in a small bowl. Add more chili sauce if preferred. Cover and place into the refrigerator until time to serve.
  • Whisk together soy sauce, sesame oil, and rice wine vinegar in a medium bowl. Add cabbage and toss to coat. Right before serving, mix in chopped peanuts. Cover bowl with plastic wrap and place into refrigerator until ready to use.
  • Place salmon pieces, almond meal (or bread crumbs), green onions, garlic, ginger powder, salt, and white pepper into a food processor. Pulse about 8 times or until mixture has nicely combined. Do not puree.
  • Preheat grill for medium heat.
  • Form salmon mixture into 8 equal sized patties; a little larger than the slider buns. Brush both sides of patties with oil and place onto the grill. Cook for 5-6 minutes per side or until the internal temperature reaches 145 degrees F.
  • Once cooked, remove and assemble sliders. Store any leftover patties, slaw and aioli in air tight container in the refrigerator for 2 days after initial cooking.


Photo by: Sabrina Baksh