These salmon sliders start by baking the fish in the oven, and then topping them with a wonderful garlic aioli, crunchy bacon, and your favorite toppings, all served on a slider bun. It’s a sandwich recipe that will be great as a hearty appetizer or even a light lunch or dinner.
Slider recipes are extremely popular around here. Our cheeseburger sliders were the first fan-favorite and these fish sliders offer a fried option of a seafood slider. But don’t miss these Italian sliders, fried chicken sliders, turkey sliders, sloppy joe sliders, and even breakfast sliders to get your slider fix.
There’s just something about mini foods, am I right? A slider is just so much fun and the perfect bite for game day or when hosting a party.
With these mini salmon burgers you can have fun topping them with your favorite slider toppings, the garlic aioli sauce we give you below, or serve them your favorite way.
❤️ Why You’ll Love This Recipe
- Finger food friendly: Sliders are the perfect party food for people to grab while headed to the couch.
- Make extras: The garlic aioli is perfect for salmon sliders sauce, but it makes a lot and can be enjoyed on anything!
- Easily customizable: Feel free to use your favorite sauce, seasonings, herbs, lettuce, etc.
🧾 Ingredients Needed
I’ve highlighted a couple of ingredients below with some relevant notes. Aside from this, the ingredients needed are pretty basic.
- Salmon – Look for beautiful filets that will hold their shape. You’ll be cutting them down to slider size. Make sure and check for any pin bones!
- Buns – Slider buns are cute little buns you can hold with one hand. Find them in the bread aisle, at the bakery, or even make your own!
- Mayo – Select your favorite mayo that you love on its own, as we will be gently altering the taste with garlic.
- Lemon – Fresh lemon is really necessary here! You’ll zest and juice one and slice another.
- BLT – We are adding bacon, lettuce, and tomato to our salmon for amazing layers of texture!
Sometimes substitutions are necessary because of ingredients that are unavailable or needed for dietary restrictions. Here are some suggestions that can help:
- Arugula – this fresh green is often described as lemony or peppery, and it might not be your cup of tea. Use any sort of baby green you prefer, such as baby kale or spinach.
- Bacon – use thick, thin, smoked, regular – but make sure it is cooked crisp for a great added texture to your slider. If you don’t eat pork, feel free to use turkey bacon.
- Salmon flavor – I used garlic lemon to pair with the homemade aioli, but you could also try Teriyaki or Cajun salmon, and add a sauce that pairs nicely.
What’s the difference between a salmon slider and salmon burger? Salmon sliders are smaller and multiple can be considered a serving, or sliders are great small bites as an appetizer or even a side dish. Also, most salmon burgers are made from canned salmon that is mashed up with the mayo inside.
👩🏻🍳 How to Make Salmon Sliders
This salmon sliders recipe is broken into 3 components:
- mix up aioli
- cook the salmon and
*Be sure to see the recipe card below for the full ingredients list & instructions!*
STEP 1. Make the aioli. Add all ingredients for aioli in a mixing bowl. Use a whisk or spatula to incorporate everything well (Images 1 & 2). Let chill in the fridge.
STEP 2. Prepare salmon. Place cut filets on a lined baking sheet and add seasoning (Image 3). Add butter and lemon slices to each filet (Image 4) then bake.
Tip: Cut your salmon into perfect-sized filets for your buns. Keep in mind they may shrink up just a bit when cooked.
STEP 3. Assemble. Spread some of the aioli on both bun halves (your desired amount) and place one on a plate (Image 5).
STEP 4. Veggies. Add arugula and tomato, then the cooked salmon (Images 6 & 7).
STEP 5. Bacon. Top with bacon and then add the second bun, aioli side down (Image 8.)
💭 Recipe Pro Tips
- Make fresh. While the other ingredients are cold, I recommend baking and serving the salmon hot on the sliders.
- Best buns. The larger Hawaiian slider buns are the for the perfect soft bun. (Not the small mini sliders unless you plan to cut the pieces of salmon in to really small pieces.) You can also find fresh sliders at the bakery.
📋 Recipe FAQs
Salmon sliders are best served when the salmon is still warm from the heat of the oven. The other ingredients are meant to be cold, though.
If your sliders cool off or if you decide to store leftovers in the fridge, I do not recommend attempting to reheat them. Just enjoy them cold!
I did a lemon-garlic salmon here but you could easily fill these sliders with another flavor profile. Use any salmon recipe you’d like! I bet Cajon or teriyaki salmon would be delicious. Just be sure to cut the fish down to slider-size.
Yes and no. While I do not suggest assembling the sandwiches or making the aioli ahead of time and freezing them (they just won’t thaw well) you can do so with the salmon. Season and bake the salmon as you normally would, allow it to cool completely, seal it in an airtight container, and store it in the freezer for up to 3 months.
When you are ready to make some tasty salmon sliders, allow the fish to thaw in the fridge, whip up the aioli, and assemble as you normally would.
Traditionally, garlic was added to oil and emulsified, no yolk! But nowadays, an aioli pretty much refers to mayo with yummy flavors added.
🍽 What Goes With Salmon Sliders?
A salmon sandwich goes well with sweet potato fries in the air fryer. You could also bake your own ranch potato wedges (perfect for dipping in the garlic aioli!). A classic green salad is also perfect on the side.
Once these sliders are assembled, they are best enjoyed right away. If you find yourself with leftovers, however, allow them to cool completely before arranging them in a single layer in an airtight container. You can keep them in the fridge for up to 3 days. Just note that the buns and the veggies will start to get soggy.
These mini salmon sandwiches do not reheat well. So if you do end up storing them in the fridge for a bit, I suggest enjoying the leftovers cold.
🥪 More Slider Recipes You’ll Love
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
For the garlic aioli
- 1 cup mayonnaise
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons garlic minced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon Dijon mustard
- ½ tablespoon chopped fresh parsley
For the salmon
- 2 pounds salmon cut square to fit your slider buns
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon Italian seasoning
- 1 lemon thinly sliced
- ½ cup butter cut into slices
- 2 sprigs rosemary
- 4 slider buns
- 1 cup arugula
- 4 thin slices of tomato
- 8 slices crisp bacon
- Prep. Preheat the oven to 350 degrees F and line a baking tray with a sheet with parchment paper.
- Make the aioli. mix together the mayo, lemon zest, lemon juice, garlic, salt, pepper, Dijon, and parsley until smooth. Cover and chill in the refrigerator while you make the salmon.
- Bake the salmon. Arrange the salmon pieces on the prepared baking sheet. Season the salmon with salt, pepper, and Italian seasoning. Scatter the lemon slices, butter, and finely chop rosemary over the salmon. Bake for 20 minutes in the preheated oven.
- Assemble the sliders. Remove the top halves of the slider buns, spread a bit of garlic aioli over them, and layer the ingredients into the buns in the following order: arugula, tomato, salmon, bacon. Slather the top halves of the buns with aioli and place them, aioli-side-down on top of the sliders to close them. Skewer the slider with a sandwich pick to hold them together.
- These mini salmon sandwiches do not reheat well. So if you do end up storing them in the fridge for a bit, I suggest enjoying the leftovers cold.
- You will not use all of the aioli on these sandwiches so enjoy it for the rest of the week on these crab cake sandwiches or on these bratwursts in the oven.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.