Grilled Salmon Sliders
Mini grilled salmon patties served on whole-wheat slider buns with lettuce, tomato, and onion.
Servings: 8 servings
Ingredients
- 14 oz wild-caught salmon (canned) remove any bones
- 1 egg large, beaten
- 1/3 cup sweet onion diced
- 1/4 cup parsley chopped
- 1/2 cup whole-wheat breadcrumbs optional panko
- 1 tsp Dijon mustard
- 1/2 tsp kosher or sea salt
- 1/2 tsp black pepper
- 1 tbsp extra virgin olive oil
- 8 whole-wheat slider buns
- 4 romaine lettuce leaves cut in thirds
- 2 roma tomatoes sliced
- 3 red onion slices quartered
Instructions
- Drain the canned salmon and remove any remaining bones; flake the salmon into a medium mixing bowl.
- Add the beaten egg, diced sweet onion, chopped parsley, breadcrumbs, Dijon mustard, salt, and black pepper to the bowl; mix until evenly combined.
- Shape the mixture into 8 small, evenly sized patties.
- Heat the olive oil in a skillet over medium heat until shimmering.
- Cook the patties in the skillet, about 3–4 minutes per side, until golden brown and cooked through.
- Assemble each slider by placing a patty on a whole-wheat slider bun and topping with romaine lettuce, sliced tomato, and red onion.
- Serve immediately with condiments of choice.
Equipment
- Mixing Bowl
- Skillet
- Spatula
- Measuring Spoons
- Measuring Cups
Notes
- Use panko if you prefer a lighter, crispier texture.
- Remove any visible bones from the canned salmon before mixing.
- Form patties gently to avoid over-compacting them.
- Cook over medium heat to prevent burning while ensuring the centers cook through.