This post may contain affiliate links, please see the privacy policy for details.
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.
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.
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.
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.
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.
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.
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!
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!
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.
Smoked Salmon Slider FAQs
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!
Use less wasabi or replace it with mild horseradish sauce.
Yes any soft roll like brioche, ciabatta or gluten‑free buns works well.
Smoked Blackened Salmon Sliders Recipe
Smoked Salmon Sliders
Equipment
Ingredients
- 2 Pounds salmon filets
- ½ Cup olive oil
- 1 Tablespoon soy sauce
- 1 Tablespoon smoked paprika
- 1 Teaspoon onion powder
- 1 Teaspoon white pepper
- 1 Teaspoon black pepper
- 1 Teaspoon dried basil
- 1 Teaspoon dried thyme
- 1 Teaspoon dried oregano
- ½ Teaspoon garlic powder
- ¼ Teaspoon chili powder
For the Pickled Red Onions
- ½ red onion, thinly sliced
- 2 Cloves garlic, halved
- ½ Cup white vinegar
- 1 ½ Teaspoons granulated sugar
- 1 Teaspoon Salt
- 1 Teaspoon black pepper
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
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
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.
Other Recipes to Try
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.
I’ve tried many salmon dishes but this has to be one of my faves yet.
This is my new go-to burger recipe. The salmon is just perfectly delicious!
The salmon is just beautiful. Might be my new go-to sliders recipe
I’m glad i made this yesterday! It was a hit! So perfect!
I just tried this recipe. It was so tasty! Will make again. 🙂
My mouth is watering!