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.
Servings: 8
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
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.
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
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