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Smash-Style Salmon Sliders
High Protein

Smash-Style Salmon Sliders

By:Larry's Catch 4.0(1 reviews)

Pressed thin and cooked hot and fast for crispy, caramelised edges, these salmon sliders are loaded with spicy sriracha mayo, a quick cabbage slaw, and pickled cucumber on soft slider buns. Perfect for entertaining.

TIME
TIME
30 min
SERVINGS
SERVINGS
4 ppl
DIFFICULTY
DIFFICULTY
Intermediate
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Ingredients

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  • 2 packages (4 patties) Larry's Catch Spinach & Feta Sockeye Salmon Burgers, thawed
  • 8 small slider buns, split and toasted
  • 1 tbsp neutral oil (such as canola or avocado)
  • Sriracha Mayo: ¼ cup mayonnaise
  • 1–2 tbsp sriracha (to taste)
  • 1 tsp lime juice
  • Cabbage Slaw: 1 cup green cabbage, finely shredded
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • Pinch of sugar and salt
  • Pickled Cucumbers: ½ English cucumber, thinly sliced
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • Pinch of salt

Instructions

  1. Thaw the salmon burgers overnight in the refrigerator or in cold water for 20–30 minutes. Pat completely dry with paper towels.
  2. Quick-pickle the cucumbers: combine sliced cucumber with rice vinegar, sugar, and salt in a small bowl. Toss well and let sit for at least 15 minutes.
  3. Make the slaw: toss shredded cabbage with rice vinegar, sesame oil, a pinch of sugar, and salt. Set aside to lightly soften while you cook.
  4. Stir together the mayonnaise, sriracha, and lime juice in a small bowl. Taste and adjust heat as desired.
  5. Heat neutral oil in a cast iron or heavy-bottomed skillet over high heat until just smoking. Place the salmon patties in the pan and immediately press firmly with a spatula to flatten them to about 1 cm thick. Cook for 2–3 minutes until the edges are deeply crisp, then flip and cook 1–2 minutes more.
  6. Halve each smashed patty and place on toasted slider buns. Top with sriracha mayo, a small mound of cabbage slaw, and a few pickled cucumber slices. Secure with a toothpick and serve immediately.

Nutrition Values

Per serving (200 g)
  • Calories: 340 kcal
  • Protein: 20 g
  • Total Fat: 16 g
  • Saturated Fat: 3 g
  • Carbohydrates: 28 g
  • Fiber: 2 g
  • Sugars: 4 g
  • Sodium: 490 mg
  • Cholesterol: 60 mg
  • Omega-3 Fatty Acids: ~900 mg

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