Description
Crispy Salmon Sliders with Lemon Arugula Slaw combine the rich, flaky flavor of salmon with a refreshing, tangy slaw. The crispy salmon patties are perfectly balanced by the brightness of the lemony arugula slaw, making these sliders a delightful and healthy choice for lunch or dinner.
Ingredients
- Salmon fillets (fresh or canned)
- Panko breadcrumbs
- Egg
- Dijon mustard
- Garlic powder
- Salt and pepper
- Olive oil (for frying)
- Slider buns
- Fresh arugula
- Red cabbage (thinly sliced)
- Carrots (shredded)
- Mayonnaise
- Lemon juice
- Apple cider vinegar
Instructions
- Start by preparing the salmon. If using fresh fillets, cook them until fully done, then flake them with a fork. If using canned salmon, drain and flake it.
- In a mixing bowl, combine the flaked salmon, panko breadcrumbs, egg, Dijon mustard, garlic powder, salt, and pepper. Stir everything together until well mixed.
- Form the salmon mixture into small patties, about the size of a slider bun.
- Heat olive oil in a skillet over medium heat. Once hot, add the salmon patties and cook for about 3-4 minutes per side, until golden and crispy.
- While the patties cook, prepare the slaw. In a large bowl, toss together the arugula, red cabbage, and shredded carrots.
- In a separate bowl, mix mayonnaise, lemon juice, apple cider vinegar, salt, and pepper. Pour this dressing over the slaw mixture and toss to coat evenly.
- To assemble the sliders, place a crispy salmon patty on the bottom half of each slider bun. Top with a generous portion of the lemon arugula slaw and place the top bun on.
- Serve immediately and enjoy!
Notes
- Leftover salmon patties can be stored in an airtight container for up to 2 days.
- Store the slaw separately in a sealed container for up to 3 days.
- For a gluten-free version, use gluten-free breadcrumbs and slider buns.
- To bake the patties, cook them at 375°F (190°C) for 15-20 minutes, flipping halfway through.