Salmon Sliders

Looking for the best Salmon Sliders? These easy sliders combine flaky salmon, crunchy Asian slaw, and creamy garlic aioli on sweet Hawaiian rolls for a flavorful meal everyone will love.

Prep Time5

Cook Time8

Total Time13

Servings:

Calories: 219kcal

Author: Karin and Ken

Ingredients

1 bag (10.6 oz) Asian style chopped salad kit (greens, sliced almonds, wonton crisps, and sesame ginger dressing)

Garlic Aioli or our Garlic Mayo

1 cup mayo
3 tablespoons lemon juice
2 tablespoons garlic minced
2 teaspoons fresh dill

Sliders

12 Sweet Hawaiian Rolls still connected
2 cans (16 oz) boneless, skinless pink salmon drained, sockeye or wild-caught salmon
Salt
Pepper

Instructions

In a large bowl, combine the Asian salad ingredients until well blended. Set aside
In a small bowl, combine the mayo, garlic, lemon juice, and dill until smooth.
Place the canned salmon on the bottom halves of the Hawaiian rolls. Season the salmon with ¼ teaspoon salt and ⅛ teaspoon black pepper and drizzle with garlic aioli.
Add Asian salad mixture and then slider tops. Serve immediately.

Notes

Storage: Store leftover salmon, slaw, and garlic aioli separately in airtight containers in the refrigerator for up to 3 days. Freezing is not recommended, as the salad and aioli do not thaw well. Assemble the sliders just before serving for the best texture. The garlic aioli and salad can be prepared up to 24 hours in advance.
Build the best texture and flavor: Drain the salmon well, flake it gently, season it with salt and pepper, and use fresh lemon juice and dill for the freshest flavor.
Prepare ahead when possible: Make the garlic aioli in advance to allow the flavors to develop.
Keep the sliders crisp: Lightly toast the rolls, avoid overdressing the slaw, and assemble the sliders just before serving.
Serve your way: These sliders are delicious served either chilled or at room temperature.

Nutrition