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
Scale
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.
