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Summertime calls for bold flavors and easy eats, and these smoked salmon sliders deliver both in style. Made with juicy, seasoned Pacific salmon filets and topped with tangy pickled onions and zippy wasabi aioli, they’re a guaranteed hit at any cookout. Pretzel buns add a satisfying chew, while fresh arugula gives a peppery kick. Whether you’re planning a backyard BBQ or looking to switch up your burger night, these sliders offer a fresh, smoky twist on a summer staple.

Three chicken sliders on pretzel buns with arugula, pickled onions, and Wasabi Mayo are served on a white platter—perfect as a zesty starter for your next Summer BBQ salmon burgers or smoked salmon recipe feast.

Smoked salmon sliders bring smoky, bold flavor with tender salmon, tangy pickled onions, and zesty wasabi aioli all tucked into pretzel slider buns.

Maple bacon turkey sliders are also tasty, as are salmon rice bowls, pistachio-crusted salmon, spam fried rice, and chicken orzo bowls.

A blackened fish sandwich with arugula, pickled onions, and sauce on a pretzel bun—perfect for fans of Summer BBQ salmon burgers or dishes made in a pellet grill or Traeger.

Why You’ll Love It

Big flavor payoff: Every bite of these sliders is packed with smoky, spicy and tangy layers.
Great for summer: Perfect for backyard BBQs, picnics or casual get-togethers.
Customizable: Swap the sauce or bun to suit your taste.
Prep ahead: Make the pickled onions and aioli in advance to save time.
Impressive but easy: Looks gourmet but comes together without hassle.

A salmon sandwich with arugula and pickled onions on a pretzel bun, made with our favorite smoked salmon recipe—perfect for Summer BBQ salmon burgers. One tempting bite is already missing!.

Smoked Blackened Salmon Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Salmon filets: Provide a flaky, rich and smoky seafood base. I like to use Pacific salmon filets. This is because they’re not endangered and they are tasty. They are also typically wild-caught rather than farmed, making them healthier as well as richer in flavor. If you prefer Atlantic salmon filets that works too. All varieties of salmon are high in healthy omega-3 fatty acids.
Olive oil and soy sauce: Help the spice rub adhere and add savory depth.
Blackened spice mix: A blend of paprika, onion powder, white pepper, black pepper, basil, thyme, oregano, garlic powder, and chili powder forms a fragrant, smoky crust.
Red onion and garlic: Combine with vinegar to create crisp, tangy pickled onions.
Pickling brine: A blend of white vinegar, sugar, salt, and pepper balances sweetness and acidity in the onions.
Wasabi: For the wasabi aioli. I used this one.
Lemon juice: Adds a zesty tang to the sauce.
Mayonnaise: Makes the sauce creamy.
Arugula: Offers peppery freshness and a crisp bite.
Slider buns: Provide a soft, sturdy base.

Various fresh ingredients, including smoked salmon sliders, spices, sauces, greens, and bread, arranged on a wooden table—perfect for summer BBQ salmon burgers made in a pellet grill or Traeger.

How to Make Blackened Salmon Sliders

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Pickle onions: Combine sliced onion and garlic in a jar then pour over hot brine; chill.
Make aioli: Blend wasabi sauce, mayonnaise, lemon juice, garlic and dill until smooth; chill.
Preheat smoker: Heat to 325°F with lid closed.
Season salmon: Brush filets with olive oil and soy sauce then coat the top with spice mix.
Smoke salmon: Grill skin-side down until flaky and internal temperature reaches 145°F.
Assemble sliders: Spread aioli on buns then layer arugula, salmon and pickled onions; top with bun.

Three veggie burgers with leafy greens and pickled onions on pretzel buns, served on a white rectangular plate—perfect for pairing with Summer BBQ salmon burgers made in a pellet grill or Traeger.

Substitutions and Variations

Try different fish: Use smoked trout or grilled white fish instead of salmon.
Change the spice rub: Try Cajun seasoning or citrus-pepper blend.
Swap the bun or greens: Use brioche rolls or gluten-free buns plus spinach or baby kale.

A smoked salmon slider with greens and pickled onions on a pretzel bun, served on a stack of white plates—perfect for trying your favorite smoked salmon recipe made in a pellet grill or Traeger.

Serving Suggestions

Appetizers: Begin your meal with Caprese stuffed avocados or some chicken noodle soup.
Side dishes: Pair your smoked salmon sliders with sweet potato wedges, polenta fries or a dill pickle pasta salad.
Dessert: Finish with spumoni or perhaps some of these fun campfire strawberries!

A close-up of a chicken sandwich with lettuce, pickled onions, and a pretzel bun on a plate—perfect alongside Summer BBQ salmon burgers made in a pellet grill or Traeger.

How to Store Smoked Salmon Sliders

Store: Leftover salmon will keep for a few days in the refrigerator. The wasabi mayo will keep for about the same amount of time. Keep them in separate containers. The red onions will also keep for 3 or 4 days.
Freeze: You could freeze only the cooked salmon but I don’t recommend freezing the assembled sliders.
Thaw: Defrost in the fridge overnight.
Reheat: Warm the salmon back up in a skillet on the stove or in the air fryer. Or, if you still have the campfire burning, on there!

A close-up of a seasoned chicken sandwich with arugula, pickled onions, and sauce on a pretzel bun, made in a pellet grill for extra smoky flavor.

Top Tips

Chill toppings: Use chilled aioli and onions to contrast with hot salmon.
Verify temperature: Cook salmon until it reaches 145°F for safe, ideal doneness.
Season smart: Only coat the top of the salmon to keep skin taste-balanced and fish texture intact.

Chicken sandwich with lettuce, pickled onions, and sauce on a pretzel bun, served on a white platter—perfect alongside Smoked Salmon Sliders made in a pellet grill or Traeger for an irresistible meal.

Smoked Salmon Slider FAQs

Can I make this without a smoker?

Yes you can bake or grill the salmon and optionally add wood chips for smoke flavor. If you do that, open the windows! Blackening salmon makes a lot of smoke!

How can I adjust spiciness?

Use less wasabi or replace it with mild horseradish sauce.

Can I use different buns?

Yes any soft roll like brioche, ciabatta or gluten‑free buns works well.

Smoked Salmon Sliders with onions and greens on a pretzel bun, served on stacked plates with potato chips—perfect for your next summer BBQ or as a must-try smoked salmon recipe.

Smoked Blackened Salmon Sliders Recipe

5 from 9 votes

Smoked Salmon Sliders

These smoked salmon sliders are loaded with restaurant-level flavours in an easy, portable form. Creamy wasabi aioli, tangy onions and smoky salmon come together in truly satisfying bites sure to impress.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8

Ingredients 

For the Pickled Red Onions 

For the Wasabi Aioli 

  • ¼ Cup wasabi, sauce
  • ½ Cup mayonnaise 
  • 1 Tablespoon lemon juice
  • 2 Cloves garlic, minced
  • 1 Teaspoon dill 
  • 2 Cups lettuce, I used arugula
  • 8 slider buns, I used pretzel buns

Instructions 

Make the Pickled Onions

  • Thinly slice red onions and cut garlic cloves in half. Place into a mason jar.
  • Heat a saucepan over medium high heat. Add vinegar, sugar, salt, and peppercorns. Bring mixture to a simmer, then remove from heat.
  • Pour over the sliced onions and set in the fridge while the salmon is cooking. 

Make the Wasabi Aioli

  • Combine all ingredients in a food processor or blender and puree for 10 seconds. Place covered into the fridge until ready to serve.  

Prepare the Salmon

  • Add pellets to the auger. Preheat the smoker to 325 degrees for 15 minutes with the lid closed.  
  • Combine olive oil and soy sauce. Brush salmon with mixture. In a small bowl, combine paprika, onion powder, white pepper, black pepper, basil, thyme, oregano, garlic powder, and chili powder. Rub seasoning onto the salmon filets to coat. (Only season the top, leave the skin side plain.

Cook the Salmon

  • Place salmon filets skin side down onto the grill grates. Close the lid and smoke for 15 minutes, or until the internal temp has reached 145°F and the salmon flakes easily.  

Assemble the Sliders and Serve

  • Add a spoonful of wasabi mayo to the bottom bun, top with arugula, salmon and pickled onions. Add the top bun and serve hot.

Notes

Chill toppings: Use chilled aioli and onions to contrast with hot salmon.
Verify temperature: Cook salmon until it reaches 145°F for safe, ideal doneness.
Season smart: Only coat the top of the salmon to keep skin taste-balanced and fish texture intact.

Nutrition

Calories: 500kcal | Carbohydrates: 24g | Protein: 27g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 490mg | Potassium: 727mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1185IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 4mg
Like this recipe? Rate and comment below!

Smoked salmon sliders offer a gourmet taste experience without hassle. Smoky salmon filets, creamy wasabi mayo aioli and tangy pickled onions create a bold flavor combination on soft buns ideal for casual entertaining. Whether for summer cookouts, game days or impromptu dinners, these summer BBQ salmon burgers are an easy way to elevate your menu and impress guests with minimal effort.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 9 votes (3 ratings without comment)

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