Go Back
Crispy Salmon Sliders with Lemon Arugula Slaw Recipe
Ash Tyrrell

Crispy Salmon Sliders with Lemon Arugula Slaw Recipe

I recently tried making these crispy salmon sliders at home, and I have to say they turned out better than I expected. The combination of crunchy salmon patties with a bright lemony slaw felt light yet satisfying in every bite.
Print Recipe Pin Recipe
Total Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh salmon fillet skin removed, finely chopped or pulsed – Fresh salmon gives the best texture; avoid canned for crispiness
  • 1/2 cup panko breadcrumbs – Helps create a light crispy crust instead of dense patties
  • 1 large egg – Works as a binder to hold the salmon mixture together
  • 2 tbsp mayonnaise – Adds moisture and richness without overpowering the salmon
  • 1 tbsp Dijon mustard – Brings a subtle tang that balances the richness
  • 2 cloves garlic minced – Fresh garlic enhances savory depth
  • 1 tbsp lemon juice – Adds brightness and cuts through the richness
  • 1 tsp lemon zest – Boosts citrus aroma and freshness
  • 2 tbsp chopped fresh parsley – Adds color and a clean herbal note
  • Salt and black pepper to taste – Essential for enhancing all flavors
  • 2 tbsp olive oil for frying – Helps achieve a golden, crispy crust
  • 2 cups fresh arugula – Peppery base that pairs perfectly with salmon
  • 1 cup shredded cabbage – Adds crunch and structure
  • 1/3 cup Greek yogurt – Creamy base for a light dressing
  • 1 tbsp lemon juice – Keeps the slaw bright and fresh
  • 1 tsp honey – Balances acidity with mild sweetness
  • Salt and pepper to taste – Enhances overall flavor
  • 6 slider buns – Soft buns hold everything together
  • Butter optional, for toasting buns – Adds richness and prevents sogginess

Method
 

  1. I start by finely chopping fresh salmon into small pieces or pulsing it lightly in a food processor. Then I mix it with breadcrumbs, egg, mayo, mustard, garlic, lemon juice, zest, and herbs. I season everything well so every bite has balanced flavor.
  2. Next, I form small slider-sized patties using my hands. I try to keep them even so they cook consistently and hold shape better. I chill them for a few minutes to help them firm up before frying.
  3. I heat olive oil in a skillet and place the patties carefully without overcrowding. Each side is cooked until golden brown and crispy on the outside. Inside, they stay juicy and tender, which is exactly what I aim for.
  4. I whisk Greek yogurt, lemon juice, honey, salt, and pepper in a bowl. Then I toss in arugula and shredded cabbage until well coated. The slaw should be light, tangy, and refreshing to balance the sliders.
  5. I lightly toast the buns for extra texture and flavor. Then I place a crispy salmon patty, add a generous spoon of slaw, and close it up. The final result is a perfect mix of crunch, creaminess, and freshness.

Notes

  • I always use fresh salmon instead of frozen for better texture and flavor
  • I chill patties before cooking so they don’t break in the pan
  • I don’t overcrowd the pan to ensure even crisping
  • I add extra lemon zest when I want a stronger citrus flavor
  • I toast buns lightly so they don’t get soggy from slaw