These salmon sliders are served with a caper lemon aioli to be perfect light bites for summer with chives and dill.
After Memorial Day, 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.
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 a well chilled Pinot Grigio.
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National Pinot Grigio Day: Salmon Sliders with Caper Lemon Aioli
- Total Time: 26 minutes
- Yield: Serves 8
- Diet: Pescatarian, Omnivore
Description
These elegant salmon sliders are perfect for a light lunch or appetizer. The bright lemon caper aioli adds a burst of fresh flavor.
Ingredients
- 4 tbsp good mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp capers (chopped)
- 1 tsp fresh lemon zest
- Small pinch ground black pepper
- Salt
- 1 lbs (454 g) salmon (cut into chunks)
- 1 tbsp (15 ml) chives (chopped)
- 1 tbsp (15 ml) fresh dill (chopped)
- 1 1/2 tbsp (22 ml) fresh lemon zest
- 1 tsp salt
- 1/2 tsp ground black pepper
- 8 slider buns
Instructions
- Combine mayonnaise, mustard, capers, lemon zest, dill, and pepper in a bowl. Mix well, adding salt to taste if needed.
- Pulse salmon chunks in a food processor 10 times until finely chopped. Transfer to a mixing bowl.
- Add chives, dill, mustard, lemon zest, salt, and pepper to the salmon; mix well.
- Form 2-ounce portions of salmon into 2 ½-inch wide, ½-inch thick patties. Refrigerate for 1 hour.
- Grill, broil, or pan-sauté patties for 2-3 minutes per side.
- Serve patties on slider buns with lettuce and mayonnaise.
Notes
- For a richer aioli, use high-quality mayonnaise and freshly squeezed lemon juice instead of zest.
- To prevent the salmon patties from sticking, lightly oil the grill grates or pan.
- These sliders are best served immediately, but leftover patties can be stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 2
- Protein: 20
- Cholesterol: 50
Frequently Asked Questions
What type of salmon should I use for the sliders?
For the best flavor and texture, use fresh salmon fillets, as they’ll provide the light and flaky quality needed for the sliders.
How can I adjust the caper lemon aioli if I don’t like capers?
If you’re not a fan of capers, try substituting them with chopped green olives for a similar briny flavor, or simply omit them and add extra lemon juice for brightness.
Can I use dried herbs instead of fresh dill and chives in the sliders?
While fresh herbs like dill and chives provide a vibrant flavor, you can use dried versions, but reduce the quantity to about a third, as dried herbs are more concentrated.
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