These blackened salmon sliders are the juiciest little flavour packed bites and are perfect for an appetizer or party food. These cute little slider burgers are super simple and quick to make too!
Whether you're looking for a light bite for a summer picnic or an appetizer for game day, these blackened salmon sliders are just for you. There's something special that happens when you combine the flavours of cajun spices with salmon that just takes you to another world.
These salmon sliders are a little different from the standard sliders as we include cooked quinoa. The quinoa is great for texture and if you don't fancy it you can substitute this later on (links below). If you like these, you'll definitely enjoy our Veggie Burgers or Jalapeño Turkey Burgers too! Or if you are in the market for something else delicious all together try our Lamb Souvlaki.
We've topped these epic blackened salmon sliders with lime mayo and chilli jam for an additional kick that will leave you reaching back for more. We know you'll love these salmon sliders so be sure to leave us a comment and rate the recipe below!
Why you'll love this recipe
These salmon sliders will definitely be your next party appetizer. Here are some reasons why you'll love them:
Mini - these blackened salmon sliders are the cutest miniature burgers. They make for great finger food on the go even packed lunches.
Easy - this recipe is super easy. It's all done in the food processor and then mixed, formed, chilled and fried. Simple.
Game day - if you're after appetizers or finger food for game day these pack a great punch of flavour.
Healthy - these salmon sliders are packed with goodness with plenty of protein and omega 3 fats. Each patty comes in at only 65 calories too.
Gluten free - these slider patties are naturally gluten free. Just ensure your slider rolls are gluten free and these will be perfect for those who have allergies.
You only need simple ingredients for these blackened salmon sliders, this is what you'll need:
Salmon - any fresh salmon fillets will work just great. Just be aware that wild salmon has a lower fat content than farmed and can therefore lead to a drier slider if you accidentally cook them too long.
Cajun spice - this is the main flavour profile of these blackened salmon sliders. Pick your favourite cajun spice; some blends are spicier than others. We love spice and use 2 tablespoons, use less if you want less heat.
Quinoa - the quinoa in these salmon sliders gives a nice texture to the patties. We use either leftover cooked quinoa or simply a precooked packet.
How to make cajun seasoning?
If you haven't got cajun seasoning to hand, you can use the following spices to create your own for these blackened salmon sliders:
- 3 teaspoons paprika (sweet or smoked)
- 1 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
If you wish you could also add an optional 1 teaspoon of oregano to finish it off. We have also purposely left out salt so you can control how much salt goes into the recipe.
If you are looking for ways to customise these sliders here are some suggestions, including substitutions:
Quinoa - the cooked quinoa adds a nice texture and nutty flavour to the blackened salmon slider mix. If you don't have it or don't want to use it you can substitute for fine breadcrumbs instead.
Spicy - do you like even more heat? Increase the heat level with a habanero chilli for some extra fruity spice!
Gluten free - to make these sliders gluten free, just ensure you use gluten free slider rolls. If you are using breadcrumbs make sure that they are certified gluten free too.
Fish - although we haven't tested it, you can substitute the salmon for another fish like tuna, mackerel or cod. Just be sure it is fresh!
How to make salmon sliders
Follow this simple step by step guide to create your new favourite blackened salmon sliders:
- Place the garlic, red chilli, cilantro and green onions into the food processor bowl and pulse until finally chopped.
- Add the salmon fillet chunks to the food processor on top of the blended herb mix.
- Pulse the salmon until chopped coarsely, you don't want to create a puree, some chunks are desired.
- Pour the salmon mix into a mixing bowl with quinoa, egg, cajun seasoning and salt and mix together until evenly combined.
- Form the salmon mix into 16 salmon sliders, place on a parchment lined baking sheet and chill in the fridge for 30 minutes.
- In a skillet pre-heated over a medium heat, add the olive oil and fry the salmon patties for 2-3 minutes on each side until cooked through. Serve in slider buns with salad, avocado and preferred condiments.
Cookie scoop - use a medium cookie scoop to portion out the salmon mixture into patties - it'll save you time and a lot of mess!
Cook time - these slider patties only take around 2.5 minutes per side. Keep an eye on the temperature of the pan as they can quickly burn. Although called blackened salmon sliders, some char is good, burned is bad. The internal temperature should be 63C/145F.
Chill time - this wet slider mix needs chilling for up to 30 minutes before frying to firm it up. This wetter mix gives a lovely moist salmon slider.
Breadcrumbs - if you decide to use breadcrumbs instead of the quinoa, you'll find that it absorbs more of the moisture in the patty mix. In this case you can just fry them straight away as they will be firmer.
Prep ahead - you can prepare the slider mix ahead of time and keep it in the fridge for up to 2-3 days and fry when you are ready.
Many things can go with blackened salmon sliders. We recommend fries, potato wedges, and roasted vegetables such as sprouts or asparagus. You really can't go wrong with a nice slaw like this beetroot and apple slaw or this chipotle kale coleslaw. Or even just served simply with a green salad and tomatoes.
Simply, you don't have enough binders in there. In these we use quinoa and eggs, the mix is quite wet and after chilling holds together nicely on frying. If you need more binder, add a few breadcrumbs to the mix to bring it together, but these patties should not break up in the pan if made properly.
Your salmon burgers or patties should be cooked perfectly if their internal temperature has reached 63C/145F. If you don't have a thermometer they should be crispy on the outside and flaky and pink in the middle. They will be firmer to the touch too.
Once cooked, these salmon patties are able to be stored for up to 3 days in an air tight container in the fridge, or frozen for 3 months. Reheating in a microwave should take no longer than 1-2 minutes. From frozen, defrost before reheating. These salmon patties also are good cold.
I know you'll love these salmon sliders! You'll also want to check out our appetizer recipes, here are some suggestions to get you started:
Love this recipe? Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe below and don't forget to leave a review in the comments section underneath the recipe. We love hearing from you!
Blackened Salmon Sliders
- 1 pound salmon fillets, 454g
- 2 cloves garlic, peeled
- 4 green onions
- 1 red chilli, deseeded if preferred
- 1 cup fresh cilantro leaves, loosely packed
- ½ cup cooked quinoa, 70g, or breadcrumbs
- 1-2 tablespoons cajun seasoning, depending on heat levels
- 1 egg, UK medium, US large
- ¾ teaspoon kosher salt
- 1 tablespoon olive oil
- 1 cup mixed salad leaves
- 1 avocado, sliced
- 16 slider rolls
- 3 tablespoons chilli jam, optional
For the Lime Mayo
- 4 tablespoons mayonnaise
- ½ lime zest
- 1-2 teaspoons lime juice
- ⅛ teaspoon kosher salt
- Place the garlic, green onions, chilli and cilantro into the bowl of your food processor. Pulse until finely chopped. Remove the skin from the salmon if necessary and chop the fillets into rough chunks. Add to the food processor and pulse until chopped but not so much that you have a paste.1 pound salmon fillets, 2 cloves garlic, 4 green onions, 1 red chilli, 1 cup fresh cilantro leaves
- Scrape the mixture into a large bowl and add the quinoa, cajun seasoning, egg and salt and mix until well combined. Form the mixture into 16 small patties (you can do larger ones if you like but you will need to adjust the cooking time) and place onto a baking tray. Refrigerate for at least 30 minutes to firm the patties up.½ cup cooked quinoa, 1-2 tablespoons cajun seasoning, 1 egg, ¾ teaspoon kosher salt
- Heat the olive oil in a large frying pan and fry the sliders over medium heat for 2-3 minutes per side, until cooked through and golden on the outside. You'll probably need to do this in a couple of batches depending on the size of your pan. Remove and set aside on kitchen paper to absorb any excess oil.1 tablespoon olive oil
- Assemble the salmon sliders in the rolls with some salad, lime mayo, chilli jam (if using) and avocado.1 cup mixed salad leaves, 1 avocado, 16 slider rolls, 3 tablespoons chilli jam
For the lime mayo
- Stir all of the mayo ingredients together in a small bowl until combined. Taste and adjust seasoning as desired. Adjust the thickness of the mayo with additional lime juice if needed.4 tablespoons mayonnaise, ½ lime zest, 1-2 teaspoons lime juice, ⅛ teaspoon kosher salt