Go Back
+ servings
5 from 7 votes

Smoked Blackened Salmon Sliders with Wasabi Mayo and Pickled Red Onions

By: Bella Bucchiotti
This smoked blackened salmon sliders recipe should be added to your list! These summer BBQ salmon burgers have pickled red onions and wasabi mayo. They can be made in a pellet grill or Traeger and it’s one of the best smoked salmon recipe ideas.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8


  • 2 Lb. Salmon, I used Pacific salmon filets
  • 1/2 Cup olive oil
  • 1 Tbsp. soy sauce
  • 1 Tbsp. smoked paprika
  • 1 Tsp. onion powder
  • 1 Tsp. white pepper
  • 1 Tsp. black pepper
  • 1 Tsp. dried basil
  • 1 Tsp. dried thyme
  • 1 Tsp. dried oregano
  • 1/2 Tsp. garlic powder
  • 1/4 Tsp. chili powder

Pickled Red Onions 

  • 1/2 red onion, thinly sliced
  • 2 Cloves garlic, halved 
  • 1/2 Cup white vinegar
  • 1 1/2 Tsp. granulated sugar
  • 1 Tsp. Salt
  • 1 Tsp. Pepper

Wasabi Aioli 

  • 1/4 Cup wasabi, sauce
  • 1/2 Cup mayonnaise 
  • 1 Tbsp. lemon juice
  • 2 Cloves garlic, minced
  • 1 Tsp. dill 
  • 2 Cups lettuce, I used arugula
  • 8 slider buns, I used Pretzel buns


  • Prepare pickled red 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. 
  • Prepare 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.  
  • 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.
  • 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* and the salmon flakes easily.  
  • Arrange salmon sliders. Add a spoonful of wasabi mayo to the bottom bun, top with arugula, salmon, and pickled onions.


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!