Grilled Salmon Sliders with Dilly Mayo

Give your burgers a healthy makeover this month by replacing traditional beef with salmon that's been seasoned with a few fresh herbs, lemon and Cajun seasoning. Make 'em mini by turning them into sliders, which are easy for the tiny hands in your house to hold.

Serves 6–8

You’ll Need

  • 1/3 cup mayonnaise
  • 2 Tbsp minced dill pickles
  • 1 Tbsp pickle brine
  • ¼ tsp freshly ground black pepper
  • canola or olive oil, for grilling
  • 1 lb. skinless salmon, finely chopped
  • 2 green onions, finely chopped
  • 2/3 cup soft breadcrumbs
  • 1 egg
  • 2 Tbsp chopped flat-leaf parsley
  • 2 Tbsp chopped fresh dill
  • 1 Tbsp lemon juice
  • 1 tsp Cajun or seafood seasoning blend
  • salt and pepper
  • 12 slider buns, toasted
  • lettuce
  • Thinly sliced (lengthwise) mini cucumbers

Prep and Cook

  • To make the dilly mayonnaise, combine the mayo, dill pickles, pickle brine and pepper and stir well. Keep in the refrigerator until needed.
  • To make the salmon sliders, preheat the grill to medium-high and oil grate generously.
  • In a bowl, combine all the salmon, green onions, panko, egg, parsley, dill, lemon juice, and Cajun season and stir until smooth. Season with salt and pepper. Shape into 12 sliders.
  • Grill the sliders for 2-3 minutes on each side, or until the salmon is cooked through and the edges are golden and crispy.
  • Place the butter lettuce on the bottom halves of the buns and top with a dollop of dilly mayo. Place salmon burger on lettuce and garnish with cucumber slices. Cover with the top halves of the buns. Serve immediately.


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