Salmon Sliders with Garlic Lemon Aioli
These Grilled Salmon Sliders are the perfect game day, weeknight dinner, or summertime snack! Made with fresh salmon grilled to perfection on mini brioche buns and topped with fresh greens and creamy lemon garlic aioli.
Servings: 8 Sliders
Calories: 532kcal
Ingredients
For the Lemon Garlic Aioli
- 1 cup mayonnaise
- 4 cloves garlic - minced
- Juice from 1/2 a large lemon
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1-2 teaspoon fresh dill - minced
For the Marinade
- ¼ cup soy sauce
- ¼ cup brown sugar
- ⅓ cup water
- ¼ cup vegetable oil
- 1 teaspoon lemon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon ground ginger
For the Sliders
- 2 pounds Salmon Fillets - responsibly, wild-caught salmon if possible
- 8 slider buns - see notes
- watermelon radish - optional
- microgreens, arugula, or lettuce
- asparagus and mini sweet peppers - for grilling, optional
Instructions
For the Lemon Garlic Aioli
- In a medium bowl add all of the ingredients for the aioli and mix well to combine. Season with additional lemon juice and salt, to taste. Set aside in the refrigerator to allow the flavors to set.
For the Marinade
- Add all of the ingredients for the marinade to a large bowl. Whisk to combine. Transfer the marinade to a large ziplock bag and carefully transfer the salmon chunks to the bag with the marinade. Allow the salmon to marinate for at least 30 minutes or up to 4 hours.
For the Sliders
- Outdoor grill- Preheat grill to medium and lightly brush grill grates with oil. Carefully transfer the salmon to your preheated grill, skin-side-dow, discarding any leftover marinade. Cook the salmon for approximately 5-8 minutes per side (time will vary depending on the thickness of your fish).
- Indoor grill (I used the Philips Smokeless Grill ) - Set to "grill" and preheat. Carefully brush the grates with a light coat of canola oil and transfer the salmon chunks to the grill, skin-side-down. Discard marinade. Allow the salmon to cook for approximately 5-7 minutes on each side, or until it starts to release white, creamy-looking beads on its surface (this means it's done). Remove the salmon from the grill and transfer it to a clean plate to rest.
- As the salmon rests, transfer the sliced slider buns to the grill and toast for 2-3 minutes, taking care not to burn them. Turn off the heat.
- Remove the buns and top with a thick layer of microgreens, your cooked salmon, watermelon radish (if using), and lemon garlic aioli. Delicious served immediately, or leftover.
Notes
- I asked my local supermarket butcher to cut my salmon into slider-sized pieces. If this is not available for you, slice them into pieces that are a little less than 2x2 inches.
- I used small brioche buns, but any small slider bun will work.
- Salmon should be cooked to an internal temperature of 145 degrees F as measured by a digital meat thermometer.
Nutrition
Calories: 532kcal | Carbohydrates: 24g | Protein: 26g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 781mg | Potassium: 591mg | Fiber: 1g | Sugar: 9g | Vitamin A: 65IU | Vitamin C: 0.5mg | Calcium: 50mg | Iron: 2.2mg
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