If you’re craving a dish that’s bursting with fresh flavors and delightful textures, you’re going to love this Crispy Salmon Sliders with Lemon Arugula Slaw Recipe. Imagine perfectly crisped salmon patties nestled inside soft, toasted slider buns, topped with a bright and tangy slaw that offers just the right amount of peppery arugula and zesty lemon punch. It’s a seafood slider that feels indulgent yet light, making it a winner for casual lunches, family dinners, or entertaining guests. Every bite is a celebration of the sea and garden freshness combined in a hand-held delight you’ll want to make over and over again.
Ingredients You’ll Need
Nothing complicated here, just straightforward, wholesome ingredients that come together to create incredible flavor and texture in these sliders. Each element plays a vital role, from the flaky salmon that forms the crispy patties to the zesty, creamy lemon arugula slaw that adds freshness and crunch.
- Skinless salmon fillet (1 lb): The star of the show, finely chopped for perfect patties with delicate texture.
- Egg (1): Acts like glue to hold the patties together without overpowering the flavor.
- Panko breadcrumbs (¼ cup): Adds essential crunch and helps bind the mixture.
- Dijon mustard (2 tablespoons): Adds a subtle tang that enhances the salmon’s natural flavor.
- Mayonnaise (2 tablespoons + 2 tablespoons for slaw): Adds creaminess and moisture in both the patties and the slaw.
- Fresh dill, chopped (1 tablespoon): A classic herb pairing that brightens the salmon patties beautifully.
- Garlic powder (1 teaspoon): Provides a subtle savory depth without overwhelming.
- Salt and black pepper (½ teaspoon each): Balances and enhances all the flavors.
- Olive oil (1 tablespoon): For frying the patties to golden perfection.
- Slider buns (8), toasted: Soft and warm, the perfect base to hold the juicy salmon patties and slaw.
- Arugula, chopped (2 cups): Adds peppery freshness and crunch to the slaw.
- Shredded cabbage (1 cup): Adds crisp texture and bulk to the slaw.
- Greek yogurt (1 tablespoon): Lightens the slaw dressing with a slight tanginess.
- Lemon juice (1 tablespoon) and lemon zest (1 teaspoon): Brighten the slaw with fresh citrus zing.
- Honey (½ teaspoon): Balances the tartness of lemon and vinegar with a hint of sweetness.
How to Make Crispy Salmon Sliders with Lemon Arugula Slaw Recipe
Step 1: Prepare the Salmon Patties
Start by combining the finely chopped salmon, egg, panko breadcrumbs, Dijon mustard, mayonnaise, fresh dill, garlic powder, salt, and black pepper in a large bowl. Mix everything gently but thoroughly—overmixing can make the patties dense, so just combine until everything comes together. Then, shape the mixture into 8 equal-sized small patties—think slider-size, compact but not too thick, so they cook evenly.
Step 2: Cook the Patties
Heat the olive oil in a skillet over medium heat. Once shimmering, carefully add the salmon patties to the pan. Cook each side for about 3 to 4 minutes until they turn golden brown and are cooked through. You’ll know they’re ready when they have a crispy crust and flakes of salmon start to appear on the edges. Remove from heat and let them rest for a minute.
Step 3: Make the Lemon Arugula Slaw
While the patties cook, toss together the arugula, shredded cabbage, mayonnaise, Greek yogurt, lemon juice, lemon zest, honey, salt, and pepper in a medium bowl. Mix well until everything is evenly coated and the slaw has a creamy yet fresh, vibrant texture. This slaw is what lifts these sliders with a lively, peppery lemon explosion that you’ll want on every bite.
Step 4: Assemble the Sliders
Grab your toasted slider buns and place a salmon patty on the bottom half of each. Top generously with a scoop of the lemon arugula slaw, making sure the fresh flavors peek out around the edges. Crown with the bun tops, and you’re ready to dig in! These sliders are best enjoyed immediately while the patties are still warm and the slaw fresh.
How to Serve Crispy Salmon Sliders with Lemon Arugula Slaw Recipe
Garnishes
To really add that extra wow factor, sprinkle some additional chopped fresh dill or a few thin cucumber slices on top. Pickled red onions also make an excellent garnish, adding a tangy crunch that complements the richness of the salmon beautifully. Don’t shy away from a wedge of lemon on the side for a fresh squeeze right before eating.
Side Dishes
Keep the meal light and fresh by pairing these sliders with simple sides like sweet potato fries, a crisp cucumber salad, or a chilled quinoa tabbouleh. For a heartier approach, creamy coleslaw or roasted fingerling potatoes make satisfying companions. Whatever you choose, balance is key to complement the bold flavors of the salmon and lemon arugula slaw.
Creative Ways to Present
For a fun party platter, arrange the sliders on a wooden board, interspersed with colorful bowls of extra slaw and dipping sauces like aioli or a spicy remoulade. Another crowd-pleaser is serving these as mini open-faced sandwiches with a dollop of slaw on top, allowing everyone to customize their own second bites with additional toppings.
Make Ahead and Storage
Storing Leftovers
If you have any leftover salmon patties or slaw, store them separately in airtight containers in the fridge. The patties will stay fresh for up to 2 days, and the slaw can last about 3 days best when kept chilled. Avoid assembling the sliders ahead of time to keep the buns from sogging.
Freezing
Salmon patties freeze very well. Lay them out on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag for up to 1 month. Thaw in the refrigerator overnight before reheating. The slaw is best made fresh and doesn’t freeze well due to the mayonnaise and fresh greens.
Reheating
Reheat the patties gently in a skillet over medium-low heat to retain their crispness, flipping occasionally until warmed through. Avoid microwaving if possible, as it can make them soggy. Reassemble with fresh slaw right before serving for the best texture and flavor experience.
FAQs
Can I use canned salmon instead of fresh?
Yes, canned salmon can work in this recipe as a convenient substitute. Just be sure to drain it thoroughly and reduce the added salt since canned salmon can be saltier. The texture will be slightly different but still delicious.
What if I don’t have panko breadcrumbs?
You can use regular breadcrumbs or even crushed crackers in a pinch. Panko offers that light, crispy texture that’s perfect for these patties, but other options will still bind the mixture well.
Is the lemon arugula slaw spicy?
The slaw has a gentle peppery bite from the arugula, but it’s more bright and tangy than spicy. If you prefer less peppery notes, you can swap arugula for mild spinach or mixed greens.
Can I make these sliders gluten-free?
Absolutely! Use gluten-free breadcrumbs and slider buns to adapt this recipe. The flavors and textures stay just as fantastic.
Are these sliders good for meal prep?
While the patties can be made ahead and stored, the sliders are best assembled fresh to keep the buns from becoming soggy. Make the components in advance for convenient last-minute assembling.
Final Thoughts
I can’t recommend this Crispy Salmon Sliders with Lemon Arugula Slaw Recipe enough if you’re looking for something that’s fresh, flavorful, and a little bit special. It’s the kind of recipe that turns simple ingredients into a dish you’ll proudly serve on any occasion. Once you try these sliders, you might find they quickly become a staple in your recipe rotation, perfect for sharing with friends or just treating yourself to something truly delicious.
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Crispy Salmon Sliders with Lemon Arugula Slaw Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 sliders
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian
Description
These Crispy Salmon Sliders with Lemon Arugula Slaw offer a delightful combination of tender salmon patties paired with a fresh, zesty slaw. Perfectly seasoned and pan-fried to golden perfection, these sliders provide a flavorful and easy-to-make main course that’s ideal for casual dinners or entertaining guests.
Ingredients
Salmon Sliders
- 1 lb skinless salmon fillet, finely chopped
- 1 egg
- ¼ cup panko breadcrumbs
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
- 8 slider buns, toasted
Lemon Arugula Slaw
- 2 cups arugula, chopped
- 1 cup shredded cabbage
- 2 tablespoons mayonnaise
- 1 tablespoon Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon honey
- Salt and pepper to taste
Instructions
- Prepare the Salmon Mixture: In a large bowl, combine the finely chopped salmon fillet, egg, panko breadcrumbs, Dijon mustard, mayonnaise, chopped fresh dill, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form Patties: Shape the salmon mixture into 8 small, evenly sized patties to ensure consistent cooking.
- Cook the Patties: Heat the olive oil in a skillet over medium heat. Place the salmon patties in the skillet and cook each side for 3 to 4 minutes, or until the patties are golden brown on the outside and cooked through in the center.
- Prepare the Lemon Arugula Slaw: In a separate bowl, mix together the chopped arugula, shredded cabbage, mayonnaise, Greek yogurt, lemon juice, lemon zest, honey, salt, and pepper. Stir well until all ingredients are fully coated and combined.
- Assemble the Sliders: Place each cooked salmon patty onto a toasted slider bun. Top generously with the lemon arugula slaw. Serve immediately while warm for best flavor.
Notes
- You can substitute canned salmon for fresh salmon; if doing so, reduce the salt amount and ensure the canned salmon is thoroughly drained to avoid excess moisture.
- For an added crunch, consider adding thin slices of cucumber or pickled onions on top of the slaw or patty.
- These sliders are delicious served warm or at room temperature, making them versatile for any occasion.
