Elevate your slider game with these firecracker salmon sliders. Juicy salmon patties, sweet and spicy sauce, and Asian-style slaw make for an unforgettable bite.

Three firecrackers salmon burger on a wood board.

Spice Up Dinner with Firecracker Salmon Sliders

These amazing firecracker salmon sliders will have your taste buds doing a happy dance! The tender salmon patties are made from whole fillets – no fillers here, folks! We’re talking pure, flaky goodness.

But, where it gets really exciting…these babies are flavored with a sweet and spicy firecracker sauce (the same one that glazes my firecracker shrimp skewers)! That awesome sauce pulls double duty in a creamy Asian-style slaw that tops these sliders. It’s like a flavor explosion in every bite!

These little salmon burgers are perfect for so many occasions. Whip them up for a casual family dinner, serve them at your next game day bash, or set up a burger bar and let everyone customize their own. Trust me, they’ll be the talk of the table!

Raw ingredients for firecracker salmon sliders arranged on a table.

Gather Your Ingredients

I’ve provided substitutions next to the key ingredient to help you tailor this recipe to your needs or personal taste.

Firecracker sauce – sweet chili sauce, sriracha, fresh ginger, and minced garlic are combined to make a sweet and spicy sauce that gets used three ways: to flavor the salmon patties, to baste them while they cook, and to add a little zip to the slaw!
Salmon fillet – I highly recommend fresh salmon for this recipe. While I’m a huge fan of frozen wild-caught, the texture of frozen fish is never quite the same after thawing. Texture is super important for this recipe since it uses no fillers or binders to speak of. (See the recipe tips below for using frozen salmon.)
Green onions + cilantro – chop these once and use them twice. Mix half into the salmon patties and toss the rest with the slaw for their fresh flavor.
Mayonnaise – use any style you like; I use ‘light mayo’.
Apple cider vinegar – thins the mayo and adds a sweet acidity. You can swap this for rice vinegar or lime juice…and add a touch of honey to sweeten to taste.
Asian slaw mix – for ease, pick up a bag of precut slaw mix. Asian-style slaw blends typically contain one or two types of cabbage and shredded carrots. To make your own, thinly slice or shred napa, savoy or regular green cabbage, and a carrot.
Slider buns – can’t have a slider without the bun! My go-to is a brioche bun, but choose your favorite.

Salmon burger on a plate with potato tots.

Let’s Get Cooking

Here’s a step-by-step guide to help you on your way.

Make the firecracker sauce – Combine the sweet chili sauce, sriracha, ginger and garlic in a small bowl. Set aside.

Make the salmon patties – Cut 3/4 of the salmon fillet into pea-size pieces and place in a mixing bowl. Cut the remaining salmon into chunks and pulse with 2 tablespoons of the sweet chili-sriracha sauce in a small food processor until a paste-like texture forms. Mix this with the diced salmon and half the green onions and cilantro. Form into 6 equal patties with a diameter slightly wider than a slider bun. Place on a parchment or wax paper lined tray. Cover loosely with plastic wrap and chill in the fridge while you continue with the recipe.

A bowl of cubed salmon next to a bowl of ground salmon.

Raw salmon patties on a paper lined tray.

Make the slaw – In a mixing bowl, whisk together the mayonnaise, vinegar, remaining green onion and cilantro with 1 tablespoon of the firecracker sauce. Add the slaw mix and toss to combine.

Cook the salmon patties – Cook the salmon patties in a preheated, large, nonstick skillet over medium heat. Brush with firecracker sauce. Cook for about 2 minutes, then flip and cook on the other side until done; brushing again with more sauce.
Assemble the sliders – Transfer cooked burgers to the buns and top with slaw. Feel free to drizzle with extra firecracker sauce!

Helpful Recipe Tips

No food processor? No problem! – If you don’t have a small food processor, simply use a knife. Cut the 1/4 portion of salmon into very small pieces, then rock a knife back and forth across until you achieve a paste-like consistency.

Chill the salmon patties – Allow the salmon to chill in the fridge for at least 10 to 15 minutes, or a couple of hours, to let them set up. (Hey…that’s a make-ahead option!) Handle them delicately so they don’t fall apart.

Using frozen salmon – Taking advantage of a sale or the salmon already in your freezer? Remove the salmon from it’s packaging and place on a paper towel lined tray. Cover the tray and thaw in the refrigerator overnight. Pat dry to remove any excess moisture.

Toast the buns – I love the extra crispness that comes from toasting buns. Use the same skillet you’ll cook the salmon burgers in to toast the cut side of your sliders buns until golden brown. (Do this before cooking the burgers.)

Storing, Freezing + Reheating

Transfer leftovers salmon patties to an airtight container and refrigerate for up to 3 days. You can also freeze tightly wrapped salmon patties for up to 3 months, although I recommend freezing them before cooking for the best results. Thaw them in the fridge overnight.

To reheat salmon patties:

Microwave, wrapped in damp paper towel, for a minute or two until heated through.
Warm them in a skillet over medium heat.
Pop them in a preheated 350°F oven for 10 to 15 minutes.

A firecracker salmon burger with a bite missing.

I Really Think You’ll Like These Recipes, Too!

Firecracker Salmon Sliders with Asian Cabbage Slaw

Linda Feller

Elevate your slider game with these firecracker salmon sliders. Juicy salmon patties, sweet and spicy sauce, and Asian-style slaw make for an unforgettable bite.

Print Recipe Pin Recipe Save

Main Course, Sandwich

Asian

281 kcal

Equipment

mini food processor

Ingredients

½ cup sweet chili sauce
2 tablespoons sriracha
1 tablespoon grated fresh ginger
3 cloves garlic, minced
1 pound fresh salmon fillet, skin removed (see notes for using frozen)
2 green onions, sliced (divided)
¼ cup cilantro, roughly chopped (divided)
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
1½ cups Asian slaw mix, or make your own using Napa, Savoy or green cabbage + shredded carrots
cooking spray
6 slider buns

Instructions

In a small bowl, combine the sweet chili sauce, sriracha, ginger and garlic. Set aside. This sauce will be used 3 different ways.
Cut 3/4 of the salmon fillet into pea-size pieces and place in a mixing bowl. Cut the remainder of the salmon into chunks and place in the bowl of a food processor along with 2 tablespoons of the sweet chili-sriracha sauce. Pulse until a paste forms. (See notes below)
Add the salmon paste to the bowl of diced salmon along with half the green onions and cilantro. Mix to combine. Form into 6 equal patties with a diameter slightly wider than a slider bun. Place on a parchment or wax paper lined tray. Cover loosely with plastic wrap and refrigerate while you complete the next steps.
In another mixing bowl, whisk together the mayonnaise, vinegar, remaining green onion and cilantro with 1 tablespoon of the sweet chili-sriracha sauce. Add the slaw mix and toss to combine.
Heat a large non-stick skillet over medium-high heat. Toast the buns in the skillet, open side down. Set aside on a platter; reduce the burner to medium.
Remove the salmon burgers from the fridge. Working in batches if necessary, place the burgers in the skillet after spritzing it with a little cooking spray. Brush the tops with sweet chili-sriracha sauce. Cook for about 2 minutes, then flip and cook on the other side until done; brushing again with more sauce.
Transfer cooked burgers to the buns and top with slaw. Feel free to drizzle with extra sauce.

Notes

No food processor? – If you don’t have a small food processor, simply use a knife. Cut the 1/4 portion of salmon into very small pieces, then rock a knife back and forth across until you achieve a paste-like consistency.
Make Ahead – The salmon patties will benefit from chilling for at least 10 to 15 minutes to help them set up. Or, assemble the patties a couple of hours in advance and store them in the fridge until you’re ready to cook.
Using frozen salmon – Fresh is best for this recipe, but if using frozen, remove the salmon from it’s packaging and place on a paper towel lined tray. Cover the tray and thaw in the refrigerator overnight. Pat dry to remove any excess moisture.
Storing Leftovers – Transfer leftovers salmon patties to an airtight container and refrigerate for up to 3 days. You can also freeze tightly wrapped salmon patties for up to 3 months, although I recommend freezing them before cooking for the best results. Thaw them in the fridge overnight.
Reheating leftovers –
- Microwave, wrapped in damp paper towel, for a minute or two until heated through.
- Warm them in a skillet over medium heat.
- Pop them in a preheated 350°F oven for 10 to 15 minutes.

Nutrition

seafood, stove top

Did your taste buds do a happy dance? Give us a shout in the ratings and comments! Your feedback keeps our kitchen sizzling and helps us cook up more free, mouthwatering recipes for you.