These Salmon Sliders are perfect for BBQ parties, for Sunday brunch or even as a starter or as an appetiser!
Salmon is one of the first seafoods I started eating 7 years ago and I instantly liked it despite the slight seafood smell. I love the oiliness, fatty texture of this fish and that’s the reason I make a lot of different preparations of it.
So how did these Salmon Sliders come about? The first time I baked salmon at home I had a lot of leftover the next day and I thought why not make kebabs out it. They turned out really delicious, those kebabs with all the Indian spices and flavours. Over the years I developed a lot of different recipes using baked salmon and this is by far one of my favourites for sliders or sandwiches.
I like to flavour these sliders with grainy mustard, herb de provence and almonds for a slight crunch because I like different textures in my food. What makes these salmon sliders different though? The pungent parsley sauce is the one which gives these sliders that smashing taste. Let me tell you that dressing is a winner recipe and you are going to love it!
If I am making these for party or a special occasion, I like to add another element and that is “Onion, thyme mirin jam”. However that is optional hence I am not going to post the recipe of the jam here.
Even though these are sliders this is fairly a healthy recipe. If you want to make it more healthy then make them with gluten free bread but nevertheless do give this recipe a try!
If you like fish cakes then do check these FISH CAKES out.
So this is how we make these delicious “Salmon Sliders”!
- 300g Salmon belly or fillet marinated in 2 tsp garlic paste, parsley, black pepper, salt and butter
- 3 small boiled potatoes
- 1 small onion finely chopped
- 1 or to taste red or green chilli finely chopped
- 1 tbsp chopped parsley
- 2 tbsp roughly chopped almonds
- 1 tbsp grainy mustard
- Black pepper and Salt to taste
- 1 tsp herb de provence
- 1 tsp lemon zest and juice
- 1 tbsp cornstarch
- Oil for shallow frying
- 2 eggs lightly beaten
- 1 tbsp cornmeal
- 1 cup bread crumbs seasoned with salt and pepper
Ingredients for dressing:
- ¼ cup parsley roughly chopped
- 2 pickled gherkins or courgette/zucchini
- A small clove of garlic
- 1 tbsp pickled jalapenos
- 1 tsp dijon mustard
- 3 tbsp mayonnaise
- 1 tsp lemon juice
- Black pepper and salt to taste
Preheat the oven to 190 C /350 F. Bake the marinated salmon in preheated oven for 25-30 minutes or till it’s completely cooked. When it’s cold flake the salmon using a fork.
Mix the salmon, potatoes, spices, parsley, almonds, all the other ingredients, salt and cornstarch. Make small round patties. Before frying them, coat them in cornmeal, then in egg and in the end in breadcrumbs. Shallow fry the patties till they are golden brown from both sides.
To make dressing:
In a blender jar add parsley, garlic, gherkin and jalapenos and make a smooth paste. Add this paste to mayonnaise, dijon mustard and mix well. Add in the salt, pepper and lemon juice. Spread this on the buns, place a piece of lettuce, onion and salmon patty. Spread the dressing on the other half and place on the salmon patty.
Put the sliders in the preheated oven(190 C/350 F) on bake mode or fan made for 2-3 minutes and serve immediately. (This step is completely optional)