If you’re looking for a truly satisfying bite that’s bursting with bright flavors and serious crunch, you absolutely need to try these Crispy Salmon Sliders with Lemon Arugula Slaw. Imagine golden seared salmon patties tucked into soft slider buns, partnered with a zesty, herby slaw that practically shouts “fresh!” at the first taste. These sliders are playful, vibrant, and perfect for any casual gathering—from backyard cookouts to easy weeknight dinners. And with their irresistible texture and tang, I promise you’ll find yourself craving these Crispy Salmon Sliders with Lemon Arugula Slaw again and again.
Ingredients You’ll Need
Let’s talk ingredients! This recipe is a celebration of simple, bold flavors, with each item playing its role to create that soft-on-the-inside, crispy-on-the-outside magic. Every ingredient is carefully chosen to balance freshness, richness, and a touch of citrusy brightness for that signature taste and color.
- Salmon fillet (finely chopped): The star of the show, offering flaky texture and rich, savory flavor—fresh is best for standout results.
- Panko breadcrumbs: These Japanese-style bread flakes ensure your Salmon Sliders get supremely crispy edges that everyone loves.
- Egg: Acts as the secret glue, holding every delicious bite together without drying things out.
- Dijon mustard: Adds a gentle, tangy warmth that shines through without overpowering the salmon.
- Mayonnaise: Keeps the mixture tender and moist, plus brings creaminess to both patty and slaw.
- Lemon zest and lemon juice: Give a fresh, summery citrus punch to both patties and slaw—the ultimate brightness boost.
- Fresh dill (chopped): Infuses the sliders with herbal, slightly sweet notes that work wonders with salmon.
- Garlic powder: A little goes a long way to round out the savory flavors in every bite.
- Salt and pepper: Basic but essential—don’t be shy, season to taste for best results.
- Olive oil: Just a drizzle in the pan gets the patties beautifully golden and crispy.
- Arugula (roughly chopped): Peppery and lively, arugula forms the backbone of your lemony slaw.
- Shredded cabbage: Invites crunch and gives the slaw that satisfying, fresh bite.
- Mayonnaise (for slaw): Coats the slaw in creamy goodness, marrying the greens and dressing flavors together.
- Lemon juice (for slaw): Adds another bright citrusy layer that perks up the salad.
- Honey: Just a hint softens the lemony zip and rounds out any bitterness in the arugula.
- Slider buns: Soft, slightly sweet, and just the right size for handheld, slider-sized joy.
- Optional toppings (tomato, avocado, pickles): Take things over the top with extra freshness or crunch—totally customizable.
How to Make Crispy Salmon Sliders with Lemon Arugula Slaw
Step 1: Prepare the Salmon Patties
Start by finely chopping your skinless salmon fillet; smaller pieces help everything bind nicely and create that perfect slider texture. In a big mixing bowl, combine the salmon with panko, egg, Dijon, mayonnaise, lemon zest, lemon juice, dill, garlic powder, salt, and pepper. Mix just until it all comes together. Now, form the mixture into 6 even patties—don’t worry if they seem a bit soft!
Step 2: Chill the Patties
Here’s a pro tip: chilling your salmon patties for 10 to 15 minutes in the fridge not only helps them keep their shape while cooking, but it also lets all those flavors mingle and deepen. Trust me, this extra step makes a real difference when you take that first bite into your Crispy Salmon Sliders with Lemon Arugula Slaw.
Step 3: Make the Lemon Arugula Slaw
While your patties are hanging out in the fridge, toss together the arugula and shredded cabbage in a separate bowl. Whisk mayonnaise, lemon juice, honey, and season with salt and pepper. Drizzle the dressing over the greens and toss until every leaf is coated. The result? A cool, sharp-and-creamy slaw that’ll really freshen up your sliders.
Step 4: Cook the Salmon Patties
Heat a splash of olive oil in a nonstick skillet over medium heat. Add your patties (don’t crowd the pan) and cook for three to four minutes per side, or until gloriously golden and cooked through. Your kitchen will smell amazing! Flip once, and don’t fuss too much—this helps them get that mouthwatering crispy exterior.
Step 5: Toast the Buns (Optional)
If you love extra crunch, lightly toast the slider buns in the pan after your patties are done. This is a simple way to prevent soggy bread and add a little butter-kissed flavor that pairs beautifully with the salmon.
Step 6: Assemble the Sliders
Here’s where the magic happens: place a salmon patty on each bun base, top with a generous tumble of lemon arugula slaw, and pile on your favorite toppings—think juicy tomato slices, buttery avocado, or zingy pickles. Cap each slider with its top bun, serve up immediately, and watch everyone’s faces light up.
How to Serve Crispy Salmon Sliders with Lemon Arugula Slaw
Garnishes
A squeeze of fresh lemon right before serving takes the flavor to the next level, while a sprinkle of extra chopped dill adds irresistible fragrance. For a beautiful finish, scatter on a few thin radish slices or an extra handful of arugula for freshness and a pop of color. These little touches really make your Crispy Salmon Sliders with Lemon Arugula Slaw stand out on the table.
Side Dishes
Pair your sliders with simple sides for a well-rounded meal. Crispy baked sweet potato fries, a summery corn salad, or a classic dill pickle spear work especially well. You can also serve potato chips or even a light cucumber salad to keep things easy and bright. These sides complement the flavors in your Crispy Salmon Sliders with Lemon Arugula Slaw without stealing the show.
Creative Ways to Present
For fun party vibes, skewer each slider with a colorful pick and serve on a platter lined with parchment. Individual mini baskets lined with wax paper also look darling! If you’re hosting a more formal dinner, dish up the sliders alongside a composed salad for a modern, bistro-style plate. However you serve them, these Crispy Salmon Sliders with Lemon Arugula Slaw are total crowd-pleasers.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the cooked salmon patties separately from the slaw and buns to keep everything at its freshest. Place the patties in an airtight container in the fridge, where they’ll hold up well for up to 2 days. Store the slaw in a separate, covered dish to maintain its brightness and crunchiness.
Freezing
The salmon patties freeze beautifully! To freeze, let them cool completely, then wrap each patty individually in plastic wrap and pop them into a zip-closure freezer bag. Lay flat in the freezer for up to one month. Thaw overnight in the fridge before reheating and assembling your next round of Crispy Salmon Sliders with Lemon Arugula Slaw.
Reheating
For the best texture, reheat salmon patties in a skillet over medium heat with a thin slick of oil—this brings back the delightful crispiness on the outside. Avoid microwaving if you can, as it tends to soften the crust. Warm your buns separately, then assemble sliders just before serving for the ultimate fresh feel.
FAQs
Can I use canned salmon instead of fresh?
Absolutely! Canned salmon works well if you’re short on time; just make sure to drain it thoroughly and use less added salt. The texture will be softer, but you’ll still get great flavor in your Crispy Salmon Sliders with Lemon Arugula Slaw.
What’s the best way to chop the salmon fillet?
For the ideal texture, use a sharp chef’s knife to finely chop your salmon by hand. Avoid pulsing in a food processor, which can turn the mixture mushy—small, uneven pieces are absolutely perfect here.
How can I make this dish gluten-free?
All you need to do is swap the panko breadcrumbs for your favorite gluten-free alternative and use gluten-free slider buns. The rest of the recipe for Crispy Salmon Sliders with Lemon Arugula Slaw is naturally gluten-free!
Can I bake the salmon patties instead of frying?
Yes! Preheat your oven to 400°F (200°C), place patties on a parchment-lined baking sheet, and spray lightly with oil. Bake for 10-12 minutes, flipping halfway, until golden and cooked through. They won’t be quite as crispy as pan-fried but are delicious and lighter.
What else can I add to the slaw?
The lemon arugula slaw is endlessly customizable—try tossing in shaved fennel, thinly sliced red onion, or a handful of chopped herbs like parsley or mint. Get creative with your Crispy Salmon Sliders with Lemon Arugula Slaw and switch up the greens for spinach or baby kale if you’re in the mood for something different.
Final Thoughts
I genuinely hope you’ll give these Crispy Salmon Sliders with Lemon Arugula Slaw a try—whether you serve them up for a lively family dinner or as the star of your next get-together. Each bite is packed with vibrant flavors, playful crunch, and a burst of citrusy freshness that’s sure to leave everyone asking for seconds. Happy cooking!
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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: 6 sliders
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Crispy Salmon Sliders with Lemon Arugula Slaw are a delightful combination of flavors and textures, perfect for a light and satisfying meal. The crispy salmon patties paired with the zesty slaw make for a refreshing dish that is sure to impress.
Ingredients
For the Salmon Patties:
- 1 pound skinless salmon fillet (finely chopped)
- 1/4 cup panko breadcrumbs
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill (chopped)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for cooking
For the Slaw:
- 2 cups arugula (roughly chopped)
- 1/2 cup shredded cabbage
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon honey
- Salt and pepper to taste
- 6 slider buns
- Optional toppings like sliced tomato, avocado, or pickles
To Assemble:
Instructions
- Prepare the Salmon Patties: In a large bowl, combine the chopped salmon, panko, egg, Dijon mustard, mayonnaise, lemon zest, lemon juice, dill, garlic powder, salt, and pepper. Form into 6 small patties and chill for 10–15 minutes.
- Make the Slaw: Toss arugula and cabbage with mayonnaise, lemon juice, honey, salt, and pepper in a bowl.
- Cook the Patties: Cook salmon patties in olive oil for 3–4 minutes per side until golden.
- Assemble Sliders: Toast buns, place a patty on each, top with slaw, and optional toppings. Serve immediately.
Notes
- Chilling the patties helps them hold shape.
- Toast buns for extra crunch.
- Canned salmon can be used; drain well and reduce salt.
Nutrition
- Serving Size: 1 slider
- Calories: 310
- Sugar: 2g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
