Description
These Crispy Salmon Sliders with Lemon Arugula Slaw are a perfect combination of flaky, flavorful salmon patties and a fresh, tangy slaw. Ready in just 25 minutes, these sliders offer a delightful balance of crispy texture and zesty freshness, making them an ideal quick meal or appetizer for any occasion.
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
To Assemble
- 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 to maintain a chunky texture. Transfer the chopped salmon to a mixing bowl and add panko breadcrumbs, mayonnaise, Dijon mustard, lemon juice, garlic powder, smoked paprika, salt, pepper, and fresh parsley if using. Mix everything well to combine.
- Bind the Mixture: Add the beaten egg to the salmon mixture and stir until it holds together. If the mixture feels too wet, gradually add more breadcrumbs until you can shape it easily into patties.
- Shape the Patties: Form the mixture into 4 equal-sized patties, each about 2 to 3 inches in diameter, making sure they are compact to avoid breaking while cooking.
- Cook the Salmon Patties: Heat olive oil in a large skillet over medium heat. Carefully place the salmon patties into the skillet and cook for 3-4 minutes on each side until they turn golden brown and develop a crispy crust. Flip gently to retain their shape.
- Drain Excess Oil: Once cooked through, transfer the patties to a paper towel-lined plate to absorb any excess oil and keep them crisp.
- Make the Lemon Arugula Slaw: In a medium bowl, combine chopped arugula, shredded cabbage, and shredded carrot. In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, and salt and pepper until smooth. Pour the dressing over the vegetables and toss until evenly coated. Taste and adjust the seasoning if needed.
- Toast the Buns: Lightly toast the slider buns in a dry skillet or oven to add a slight crisp and warmth, enhancing the sandwich texture.
- Assemble the Sliders: Optionally, spread mayonnaise or your favorite spread on the bottom half of each bun. Place a crispy salmon patty on top, then add a generous spoonful of lemon arugula slaw. Finish by placing the top half of the bun on each slider.
- Serve: Serve the sliders immediately for the best texture, optionally garnished with lemon wedges to add an extra burst of citrus flavor.
Notes
- You can substitute panko breadcrumbs with gluten-free breadcrumbs to make the recipe gluten-free.
- For an extra crispy patty, you can chill the patties for 15-20 minutes before frying.
- If you prefer, the sliders can be assembled with mini brioche buns for a richer flavor.
- To keep the patties from falling apart, avoid over-processing the salmon in the food processor.
- The lemon arugula slaw adds a refreshing contrast, but you can customize with your favorite slaw ingredients.
