Crispy Salmon Cake Sliders
These crispy salmon cake sliders feature golden salmon patties, perfect for a summer dinner or casual gathering.
Equipment
- 1 non-stick skillet
- 1 Mixing Bowl large
- 1 Baking Sheet lined with parchment paper
Ingredients
Salmon Patties
- 1 lb fresh salmon fillets finely chopped
- 1 cup breadcrumbs
- 2 large eggs beaten
- 1 tbsp lemon juice
- 1 tsp dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Slider Assembly
- 8 slider buns
- Lettuce leaves
- Tomato slices
- Tartar sauce
- Optional: cheese slices pickles
Instructions
Preparation
- Finely chop the salmon fillets. In a large mixing bowl, combine salmon, breadcrumbs, eggs, lemon juice, dill, garlic powder, onion powder, salt, and pepper. Mix until just combined.
- Shape the salmon mixture into small patties, about the size of your slider buns. Place them on a parchment-lined baking sheet and refrigerate for 30 minutes.
Cooking
- In a large non-stick skillet, heat a generous amount of oil over medium heat until shimmering.
- Add the salmon patties to the skillet, cooking in batches if necessary. Fry each side for about 3-4 minutes until golden and crispy. Remove and let drain on a paper towel-lined plate.
Assembly
- Toast the slider buns lightly in the oven or on a skillet for extra crunch.
- Spread tartar sauce on the bottom bun, add a salmon patty, followed by lettuce, tomato, and any additional toppings. Top with the other half of the bun.
Serving and Storage
- Serve the sliders warm with your choice of sides and beverages.
- Store leftover patties and buns separately in airtight containers in the refrigerator for up to three days. Reheat as needed.
Notes
Pro Tips: Chill patties before cooking for better shape. Ingredient Substitutions: Use canned salmon if fresh is unavailable. How to Serve: Pair with a crisp salad or sweet potato fries. Storage & Freshness: Store in airtight containers for up to three days. Make-Ahead Tips: Prepare patties in advance and freeze for later use.