National Pinot Grigio Day: Salmon Sliders with Caper Lemon Aioli

PARTNER POST: May 26 is National Pinot Grigio Day. We’re celebrating with Cavit Wines by sharing refreshing spring and summer recipes that pair perfectly with Pinot Grigio.
These salmon sliders are served with a caper lemon aioli to be perfect light bites for summer with chives and dill.

National Pinot Grigio Day: Salmon Sliders with Caper Lemon Aioli

May 26th is Pinot Grigio day! That is a great day in my book and I’m excited to be working once again with Cavit wine. Cavit first introduced Pinot Grigio to the United States in 1977 so we are all excited to celebrate Pinot Grigio day and this is the best wine to celebrate with. When you’re enjoying wine, it’s always nice to have a delicious food pairing. With citrus flavors of lemon and lime, Pinot Grigio makes the perfect light wine to pair with these salmon sliders.

National Pinot Grigio Day: Salmon Sliders with Caper Lemon Aioli

After Pinot Grigio day, we have Memorial Day and summer is officially also on the way so these sliders are perfect for outdoor entertaining all season long. Serve as appetizers or main dish.

Fresh salmon makes delicious light burgers and that is what you need when enjoying a light, crisp wine. Any food that is too heavy would just not pair as well. With all the usual, delicious suspects that work perfectly with salmon are capers, dill and Dijon mustard and these flavors are carried through from the sliders to the mayonnaise for a cohesive flavor burst. All of these flavors get a chance to get happy with the burgers for the best umami.

National Pinot Grigio Day: Salmon Sliders with Caper Lemon Aioli

Dressed simply with a lettuce leaf and topped with the mayonnaise, these mini sliders go down very well and even better when washed down with well chilled Cavit Pinto Grigio.

National Pinot Grigio Day: Salmon Sliders with Caper Lemon Aioli

National Pinot Grigio Day: Salmon Sliders with Caper Lemon Aioli
Prep Time
Cook Time
Total Time
Serves: 8 sliders
  • 4 tablespoons good mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon capers, chopped
  • 1 teaspoon fresh lemon zest
  • Small pinch ground black pepper
  • Salt to taste
  • 1 pound salmon, cut into chunks
  • 1 tablespoon chives, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon Dijon mustard
  • 1½ tablespoons fresh lemon zest
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 8 slider buns
  1. To a bowl add the mayonnaise, mustard, capers, lemon zest, dill and pepper. Mix well, taste for salt and add if necessary and set aside. Mine had enough salt from the capers and mayonnaise.
  2. Add the salmon chunks to a food processor and pulse 10 times until the salmon is finely chopped. Transfer to a mixing bowl.
  3. To the salmon add the, chives, dill, mustard, lemon zest, salt and pepper and mix well.
  4. Take 2 ounces of the salmon, press firmly into a ball, then shape into a patty 2 ½ inches wide and ½ inch thick. Repeat until you have 8 patties. Put the patties on a plate and refrigerate for 1 hour to set.
  5. Grill, broil or pan sauté the patties, 2-3 minutes per side. No more than this or they will be overcooked.
  6. Serve on slider buns with a slice of lettuce and top with the mayonnaise.


Janette Fuschi

Hi, my name is Janette, originally from England, currently living in Southern California. I'm the author, recipe developer, photographer and resident redhead behind Culinary Ginger. I grew up in a household with 4 siblings where my mother cooked a from scratch meal for us every night. I took an interest at an early age in cooking and learned a lot by helping and watching my mother in the kitchen. Today that tradition is carried on my household in that I also like to cook every night. I like to use only fresh ingredients, no processed or pre-packaged foods are allowed in my kitchen. I like to try new recipes and adapt current ones from all cuisines. In addition to all of this, I am fortunate that I get to travel with my husband for business and this allows me to explore and document my findings here for you to read and hopefully, take something with you.

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