Firecracker Salmon Sliders with Asian Cabbage Slaw

Firecracker Salmon Sliders with Asian Cabbage Slaw

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.

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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

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