If you’re craving something fresh, flavorful, and irresistibly crunchy, this Crispy Salmon Sliders with Lemon Arugula Slaw Recipe is exactly what your taste buds have been waiting for. Imagine tender, flaky salmon patties with a golden crust, topped with a zesty, peppery arugula and cabbage slaw brightened by lemon—the perfect balance of rich and refreshing all nestled within a soft toasted slider bun. It’s an easy-to-make dish that feels special enough for guests but simple enough for a weeknight dinner. Get ready to fall in love with this delightful seafood sandwich that bursts with texture and vibrant flavors in every bite.
Ingredients You’ll Need
These ingredients are beautifully straightforward, each playing an essential role in building layers of flavor and texture. From the hearty salmon to the crisp arugula and the bright zing of lemon, the combination is both nutritious and incredibly tasty.
- Salmon fillet (1 pound, skinless, cut into 2-inch pieces): The star of the sliders, providing delicate, moist protein with a mild, pleasant flavor.
- Panko breadcrumbs (1/2 cup): Adds the perfect crunch and helps bind the salmon patties together without weighing them down.
- Egg (1, beaten): Acts as a natural binder, ensuring the patties hold their shape during cooking.
- Mayonnaise (1/4 cup): Adds creaminess and richness to the salmon mixture, keeping it moist.
- Dijon mustard (1 tablespoon): Offers a subtle tang and slight sharpness that cuts through the richness of the salmon.
- Fresh lemon juice (1 tablespoon plus extra for slaw): Brings bright acidity, lifting the flavors and adding freshness.
- Fresh parsley (1 tablespoon, chopped): Injects a herbaceous note that enhances the overall vibrancy of the patties.
- Garlic powder (1/2 teaspoon) & paprika (1/4 teaspoon): Provide gentle warmth and a hint of smoky depth to the sliders.
- Salt and pepper (to taste): Essential seasonings that elevate every ingredient in the dish.
- Olive oil (for pan-frying and dressing the slaw): Used for cooking and creating a luscious dressing that complements the arugula.
- Arugula (2 cups, chopped): Offers peppery crispness and vibrant green color to the slaw.
- Shredded cabbage or coleslaw mix (1/2 cup): Adds crunch and texture contrast alongside the arugula.
- Honey (1 teaspoon): Balances the lemon’s tartness with a hint of sweetness in the slaw.
- Slider buns (6, toasted): Soft and slightly sweet, the perfect vessel for holding all those delicious layers together.
- Extra mayonnaise or aioli (optional): For those who love a little extra creamy tang on their sliders.
- Lemon wedges (for serving): A final squeeze brightens up each bite right at the table.
How to Make Crispy Salmon Sliders with Lemon Arugula Slaw Recipe
Step 1: Prepare the Salmon Patties
Begin by placing the chopped salmon, panko breadcrumbs, beaten egg, mayonnaise, Dijon mustard, lemon juice, parsley, garlic powder, paprika, salt, and pepper into a large bowl. Gently mix everything just until combined—overmixing can make the patties dense, and we want them light and tender. Shape the mixture into six evenly sized small patties about the size of your slider buns. Pop them into the fridge for 15 minutes so they firm up and maintain their shape when cooking.
Step 2: Make the Lemon Arugula Slaw
While the patties chill, prepare the refreshing slaw. In a small bowl, toss together the chopped arugula, shredded cabbage or coleslaw mix, olive oil, fresh lemon juice, honey, salt, and pepper. This slaw isn’t just a topping—it’s a zesty, crunchy partner to the salmon, complementing the richness with its bright, peppery notes.
Step 3: Cook the Salmon Patties
Heat a skillet over medium heat and drizzle a light coating of olive oil to prevent sticking. Carefully place the chilled salmon patties into the pan, cooking for about 3 to 4 minutes on each side. You’re looking for a perfectly golden crust on the outside while ensuring the inside is cooked through and moist. The crispy exterior contrasts beautifully with the tender interior, making every bite a satisfying experience.
Step 4: Assemble the Sliders
Toast your slider buns lightly to add just a crisp touch and prevent sogginess. Spread a little extra mayonnaise or aioli on the bottom bun if you like an added layer of creaminess. Place a warm salmon patty on each bun, then top generously with a spoonful of the lemon arugula slaw. Cap it with the top bun, and don’t forget to serve with fresh lemon wedges for that final burst of citrusy zing.
How to Serve Crispy Salmon Sliders with Lemon Arugula Slaw Recipe
Garnishes
Fresh lemon wedges are a must—not only do they brighten the palate, but a quick squeeze right before eating awakens all the flavors beautifully. For a colorful twist, consider adding thin slices of avocado or pickled red onions; they bring extra creaminess and tang that pair wonderfully with the salmon. A sprinkle of fresh parsley on top adds a lovely herbal aroma and visual appeal.
Side Dishes
These sliders pair wonderfully with lightly seasoned sweet potato fries or a crisp garden salad dressed in a simple vinaigrette. If you want to keep things light and balanced, a side of steamed green beans or a quinoa salad can round out this meal without overpowering the slider’s delicate flavors. The goal is to complement, not compete, so choose sides that have fresh, clean tastes with a bit of texture.
Creative Ways to Present
For a party, serve the salmon patties open-faced on slider buns so guests can top them themselves with the lemon arugula slaw and garnishes—interactive and fun! Alternatively, stack the sliders with extra layers like crispy bacon or melted cheese for an indulgent twist. Wrapping each sandwich in parchment paper tied with twine can make for a charming presentation if you’re packing them for a picnic or casual gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover salmon patties and slaw separately in airtight containers in the refrigerator for up to 2 days. Keeping them apart prevents the buns from becoming soggy and preserves the fresh crunch of the slaw. The patties reheat best gently in a skillet to maintain their crispiness.
Freezing
You can freeze the cooked salmon patties by laying them flat on a baking sheet until solid, then transferring them to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge before reheating. It’s best not to freeze the slaw or buns, as their texture will degrade once thawed.
Reheating
To bring leftovers back to life, reheat patties in a non-stick skillet over medium heat for a few minutes on each side until warmed through and crisped up again. Avoid the microwave if you want to keep the texture crunchy. Toast buns fresh just before assembling to recreate that just-made appeal.
FAQs
Can I use canned salmon instead of fresh for this Crispy Salmon Sliders with Lemon Arugula Slaw Recipe?
Absolutely! Canned salmon can be a convenient substitute—just make sure to drain it very well and remove any large bones. The texture will be softer, so start with less moisture and adjust the breadcrumbs as needed to get the right patty consistency.
What type of mustard works best in these sliders?
Dijon mustard is ideal because it lends a nice tang without overpowering the delicate flavor of the salmon. If you don’t have Dijon, a mild yellow mustard can work, but avoid spicy or whole-grain mustard that could change the texture too much.
Is it possible to bake the salmon patties instead of pan-frying?
Yes, baking is a great alternative. Place patties on a parchment-lined baking sheet and bake at 400°F (200°C) for about 12-15 minutes, flipping halfway, until they are cooked through and golden. The texture may be slightly less crispy than pan-frying but still delicious.
Can I prepare the slaw in advance?
While you can prepare the slaw ahead of time, it’s best to toss it just before serving so the arugula and cabbage remain crisp and fresh. If you need to prep early, keep the dressing separate and combine them when ready to eat.
Are these sliders kid-friendly?
Definitely! The mild flavors and crispy texture make these sliders a great option for kids, especially if you serve them without the peppery arugula or replace it with a milder lettuce. Including a little extra mayo or a favorite dipping sauce can make them even more appealing to little ones.
Final Thoughts
This Crispy Salmon Sliders with Lemon Arugula Slaw Recipe really hits all the right notes—from the satisfying crunch of the salmon patties to the bright, refreshing zing of the lemony arugula slaw. It’s a recipe I happily keep coming back to, whether for a fun gathering or a cozy dinner at home. Give it a try and watch how quickly these sliders disappear; I can promise they’ll become your new favorite seafood treat!
Print
Crispy Salmon Sliders with Lemon Arugula Slaw Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 sliders
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian
Description
These Crispy Salmon Sliders with Lemon Arugula Slaw offer a deliciously fresh and healthy twist on traditional seafood sandwiches. Featuring flaky salmon patties coated in crunchy panko breadcrumbs and paired with a zesty lemon-infused arugula slaw, these sliders are perfect for a light yet satisfying meal.
Ingredients
For the Sliders:
- 1 pound skinless salmon fillet, cut into 2-inch pieces
- 1/2 cup panko breadcrumbs
- 1 egg, beaten
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Olive oil for pan-frying
For the Lemon Arugula Slaw:
- 2 cups fresh arugula, chopped
- 1/2 cup shredded cabbage or coleslaw mix
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
For Assembly:
- 6 slider buns, toasted
- Extra mayonnaise or aioli (optional)
- Lemon wedges for serving
Instructions
- Prepare the Salmon Patties: In a bowl, combine the chopped salmon, panko breadcrumbs, beaten egg, mayonnaise, Dijon mustard, lemon juice, chopped parsley, garlic powder, paprika, salt, and pepper. Mix gently until just combined to avoid overworking the salmon. Shape the mixture into 6 small, even patties. Place them in the refrigerator to chill for 15 minutes, which helps them hold together while cooking.
- Make the Lemon Arugula Slaw: While the patties chill, prepare the slaw by tossing together the chopped arugula, shredded cabbage, olive oil, fresh lemon juice, honey, salt, and pepper in a small bowl. Mix well and set aside to allow flavors to meld.
- Cook the Salmon Patties: Heat a skillet over medium heat and add a light coating of olive oil. Carefully place the salmon patties in the pan and cook for 3 to 4 minutes on each side, or until the patties are golden brown, crispy on the outside, and cooked through in the center.
- Assemble the Sliders: Toast the slider buns until lightly golden. Place one salmon patty on the bottom half of each bun, top generously with the lemon arugula slaw, and add a dollop of mayonnaise or aioli if desired. Cover with the top bun, serve warm, and accompany with lemon wedges for an extra burst of citrus flavor.
Notes
- You can use canned salmon instead of fresh; just be sure to drain it thoroughly to avoid soggy patties.
- For added texture and flavor, top the sliders with sliced avocado or pickled red onions.
- Make sure not to overmix the salmon mixture to keep the patties tender and flaky.
