Smash-Style Salmon Sliders | Printable Recipe

Ingredients

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

Nutrition values are estimates and may vary based on ingredients used.

Thaw the salmon burgers overnight in the refrigerator or in cold water for 20–30 minutes. Pat completely dry with paper towels.
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.
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.
Stir together the mayonnaise, sriracha, and lime juice in a small bowl. Taste and adjust heat as desired.
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.
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.