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National Pinot Grigio Day: Salmon Sliders with Caper Lemon Aioli

Janette Fuschi
Prep Time 1 hr
Cook Time 6 mins
Total Time 1 hr 6 mins
Servings 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
  • 1 1/2 tablespoons fresh lemon zest
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 slider buns


  • 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.
  • Add the salmon chunks to a food processor and pulse 10 times until the salmon is finely chopped. Transfer to a mixing bowl.
  • To the salmon add the, chives, dill, mustard, lemon zest, salt and pepper and mix well.
  • 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.
  • Grill, broil or pan sauté the patties, 2-3 minutes per side. No more than this or they will be overcooked.
  • Serve on slider buns with a slice of lettuce and top with the mayonnaise.