Salmon Sliders with Sriracha Aioli

 

Teriyaki Salmon Sliders

Video taken from the channel: MyHealthyDish


 

SALMON SLIDERS

Video taken from the channel: Ask Chef Dennis Productions


 

Blackened Salmon Burger

Video taken from the channel: BASANT


 

Best Basic Spicy-Mayo Recipe How To Make Sushi Series

Video taken from the channel: Hiroyuki Terada Diaries of a Master Sushi Chef


 

Super Easy Chipotle Mayo

Video taken from the channel: Fare From Scratch


 

How To Make The Ultimate Salmon Burger With Secret Sauce

Video taken from the channel: FlavCity with Bobby Parrish


 

Spicy salmon sliders

Video taken from the channel: She’s the Chef


1 cup mayonnaise 1 tablespoon freshly squeezed lemon juice 1 tablespoon finely chopped cilantro 1 teaspoon kosher salt 1 clove garlic, minced. Ingredients. 1 cup mayonnaise.

3 tablespoons fresh lemon juice. 3 cloves garlic, minced. 1 ½ teaspoons ground black pepper. ½ teaspoon lemon zest, or to taste.

1 pinch salt, or to taste. ½ cup apple wood chips, or as needed. 12 eaches slider-size. Prepare the miso sauce; whisk grapeseed oil, white miso, dark maple syrup or honey, grated ginger, tamari, mirin, and sesame oil together and set aside. Next prepare the burgers.

About 1 hour before you plan to cook, finely chop salmon, but do not grind or mince. Season with salt and pepper. Transfer to a plate.

You can remove the salmon skin at this time or leave it on. Assemble the sliders: Spread an even layer of Green Goddess aioli on either side of each mini pretzel bun. Top the bottom bun with a salmon fillet, a slice or two of avocado, red onion, and a small handful of microgreens.

Close the sandwich and serve. Cilantro, garlic, and ginger combine for a really flavorful salmon patty, and a little lime to finish them off once grilled adds just the right amount of acidity. We topped ours with a spicy aioli for an added punch of flavor. Aioli can easily turn bitter, come out runny, or separate so here’s the trick.

2 pounds salmon fillet. 11/2 teaspoon salt. 11/2 teaspoon pepper. 1 large onion, diced, sautéed.

2/3 cup plain dried breadcrumbs (or almond meal for Gluten-Free & Low-Carb) 1/2 cup finely chopped fresh parsley. 1/3 cup mayonnaise (or Greek yogurt if. Directions For the burgers: Put the salmon, parsley, basil, onion powder, garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, the egg and lemon zest in a food. Spicy Aioli.

There are many ways to make an aioli spicy. Chipotle peppers, Sriracha, chile powder, hot sauce, buffalo sauce, aleppo pepper, jalapenos, wasabi, horseradish. The list is pretty lengthy, but typically speaking, spicy aioli refers to a Sriracha aioli sauce and here is the recipeno need to overpay for it in the store. Crab Cake Sliders with Spicy Aioli Sauce A Zesty Bite Sriracha, lump crab meat, paprika, Dijon mustard, lime juice and 12 more Truffle Aioli Sauce Savory Experiments. For the aioli: Mix mayo, lemon zest, Sriracha, and/or Ichimi Togarashi together.

Form into patties and brush with olive oil. Pan sear or grill over med/high heat, about 3 minutes per side.

List of related literature:

For the aioli: Whisk together the egg yolk, lemon juice, garlic, mustard, salt, and pepper in a medium bowl.

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

Not only is this sauce great on any type of seafood, but you also can use it as a salad dressing or as a base for deviled eggs.

“Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness” by Kyndra D. Holley
from Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
by Kyndra D. Holley
Victory Belt Publishing, 2018

Using the food processor ensured the salmon was chopped just right, and binding the patties with crunchy panko bread crumbs (and a little mayo) helped prevent a mushy texture.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Arrange the salmon on top of the shallots and bring the mixture to a boil over high heat.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Whisk together remaining 5 tablespoons oil, egg yolks, lemon juice, vinegar, Worcestershire, remaining 3/4 teaspoon salt, and anchovy in a large bowl.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Scoop out the yolks; combine with the mayonnaise, smoked salmon, yogurt, mustard, ½ teaspoon salt, and ¼ tea​spoon pepper.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Brush some of the sauce over the tops and sides of the salmon fillets, saving the remaining sauce for later.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Add the crabmeat to the skillet and stir it into the spinach mixture, trying not to break up the lumps.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

Thinly slice the salmon, garnish with fresh dill and lemon slices, and serve with mustard sauce drizzled over the salmon, or with a dab of horseradish cream on the side.

“The New Elegant But Easy Cookbook” by Lois Levine, Marian Burros
from The New Elegant But Easy Cookbook
by Lois Levine, Marian Burros
Simon & Schuster, 2008

Add the tuna, anchovies, capers, and the remaining 2 tbsp parsley.

“The Glorious Pasta of Italy” by Domenica Marchetti, France Ruffenach
from The Glorious Pasta of Italy
by Domenica Marchetti, France Ruffenach
Chronicle Books LLC, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

36 comments

Your email address will not be published. Required fields are marked *

  • Ok, now i’m confused. Watched Thomas DeLauer video earlier today and he said to stay away from Norwegian salmon as studies have shown it’s contaminated!!

  • Hello from Montreal!.. I’m new here but… wowed… gonna watch all your videos… got lots of time on my hands… I work in hospitality and whole hotels here shut down

  • This isnt mayo mate. You have to cook the paprika powder in oiil (myoteren in french) to get rid of the raw flavour. This is a sauce, not a mayo. The consistancy is too thin.

  • Thank you for the video.
    I’m looking for the orange-ish red-ish sauce that comes in the middle of the “spicey broccoli roll” at a local sushi place. I think they put bits of fried tempura in the middle with the broccoli and sauce because there’s a little cripyness. But this sauce seems like what they use or make, some type of spicey mayo. I’ll have to try this.

  • And instead of worried about the quality of every ingredient in your food you should wash your vegetables, green onions need to be washed the chemicals they put in it even if it’s organic is not good for you

  • Those are some expensive salmon burgers, you don’t need that high of quality salmon when you blend it, just a waste of a quality cut of fish u can grill or oven roast

  • I bet that would be good with rainbow trout. Do you have any info on stocked trout? I’m guessing because they are put in the wild they can’t be feed crap like farm raised fish any thoughts?

  • I used salmon from Mowiano’s. Still really good. Your video prep is a little different than your cookbook version. (And your “tablespoons” are waaaay more than a tablespoon!)

  • damn all i got is siracha mayo and ketchup so thats what i used. it still tasted good with this spicy crunch tuna roll. thx for sharing!! last minute situation lol

  • Bobby, lately I was watching a documentary about Norwegian farm raised salmon, they say that they use very bad chemicals that are poisonous for the body, hence then I only buy wild caught Alaskan salmon, though it does not have the same fatty flavor that I was testing form the farm raised salmon, but they say wild caught salmon is a better & healthier choice. any ideas please?

  • Hi Bobby I’m extremely disappointed because mowi does not deliver here to Daytona Beach �� Florida,so I guess I’ll never get to know how great they are!!����������

  • Salmon can’t be farmed, it is an impossibility, salmon is born in rivers, then swim to the sea and then comeback to the river, how do you farm that?

  • A quick and easy to make salmon burgers recipe i have ever tried so far. Thanks for sharing this recipe with all of us. Even i have a special salmon burger recipe. Check out the recipe here:

  • Amazon Fresh says it doesn’t deliver Mowi Salmon to Austin, Texas. Hey, we are not that far from Chicago. Just fly the plane South West a bit.

  • This is fabulous! Thank you for sharing… a additions I would make = if you lay romaine lettuce �� down next to bun, then add sauce, it will help hold sauce in and keep bread from getting too soggy…also, I love onion = so addition of red onion would be beautiful ��������

  • I thought it’s better to get wild caught salmon? Although that farm salmon you have in this video actually sounds like they do a good job of keeping them natural and healthy for you. The burger looks absolutely delicious by the way. Thanks for sharing.

  • We have that same fridge and it’s pretty small for “prepsteading”! I’m using a small cupboard on the back porch and hoping it stays cold out for awhile, lol. The salmon burgers are delicious, by the way.

  • To be frank i like u cook, however u present way too much of recommendation to this specific salmon. I bet u’re right after all, but I agree with the rest: its blend, it shall be more like free of choice salmon. Why do we look up YT for recipes? ANSWER: We need you to show how to do it cheap at home. Not worth doing it while we can spare time and go to the restaurant for that price BRO.
    Doesn’t have to be TOP Quality like u invited a Queen at ur house:) Anyway i am a supporter, Good Job.

  • I made these burgers yesterday with canned salmon, they came out really good. I made the sauce too. Both were hits. I will look for some fresh salmon. I can’t buy this Mowi salmon where I live. From the comments, it’s majorly $$$

  • When ever there is more FILLER then THRILLER, never a good day.
    Side note: Art doesn’t know who Ned Stark is? Well we can’t all be perfect i guess.��

  • Where can you get the salmon if Amazon doesn’t have the fresh delivery option in my area. Doesn’t look like you can order from their website.

  • Yum looks delicious i am making this soon will make this with few subs love your stories and food made me hungry drooling over my samsung galaxy j4 love your dad and stories always brighten up my day love your recipes making me hungry Thanks Ramya

  • They look amazing and delicious! I can’t wait to try them out! Since the kids are being homeschooled with what’s going on.. it would be great if you can do a video on easy kid friendly fun lunch and snack ideas.��

  • Thank you, Bobby! I have some Norwegian salmon in the fridge and I already made your citrus glazed recipe this week. Now I know what’s for dinner!

  • Whoever is reading this, you’ll be successful on your weight loss journey someday!

    Keep on learning and Just keep on pushing.

    Because I believe in you:)

  • I’ve made your salmon burgers before, after never craving salmon (husband also doesn’t like salmon). They were excellent. We both agreed. I’m so glad you introduced us to them. Worth throwing into the rotation. Thank you. Be healthy!

  • The other recipes I’ve come across for ‘spicy sushi sauce’ are only siracha, mayo and an optional dash of lime juice so I wonder if this recipe is what most restaurants use.

  • I already have a hard time affording salmon at all on my budget; I consider the wild caught salmon from Costco to be a splurge. Mowi is definitely not an option for me, BUT it’s great to know that companies like this exist. I’m going to give this a try with the Morey’s frozen wild caught salmon filets!

  • Hello chef Hiroyuki, I always fascinated when I look at sushi chef using soy based for the sushi rice seasoning. The sushi rice is brown (but not brown rice). Could you please made a video about sushi rice with soy sauce seasoning based? That would be very helpful for me as I am trying to develop menu. Thanks

  • Hey y’all should check Mark Wiens out…Went to Hawaii and tried out Poki bowls…He then later told people that he thought he was getting fresh fish till he went to Hawaii…

  • As an ordinary Korean in Seoul, it’s surprise that spicy mayo sauce is made from kimchi sauce. Not only does Korea have “a kimchi sauce”, it even never puts kimchi broth into mayonnaise. This is a recipe that only foreigners can think of.

  • Is this the same sauce they serve on the side when you order tappenyaki at the Japanese restaurants? Sometimes they serve it with a teriyaki like sauce on top?

  • HIRO, MY NAME IS JOHNNY I’M LOOKING FOR THE THE RECIPE U USED KIMCHI SAUCE AND U SHOWED THE BOTTLE OF KIMCHI SAUCE I’M NOT LOOKING FOR THE SPICY MAYO VIDEO WHICH U USED THE KIMCHI SAUCE IT IN YOUR VIDEO LIBRARY PLEASE LET ME KNOW WHAT BRAND IT IS

  • Is there a way you can make a video showing how to make spicy tuna for sushi? I have noticed it resembles a paste, and I would love to know how to make it.

  • Wild planet canned salmon is a great substitute. They are organic and certified mercury free(?) And certified ok for pregnant women. $3.45 a can @ Kroger.

  • Being a Louisiana girl I’m really into how much you use Cajun seasoning in many of your dishes. I’m a new subbie and am binge watching your wonderful videos.