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Single salmon slider closeup

Scrumptious Salmon Sliders with Caper Aioli Sauce


This salmon sliders recipe is a weeknight dinner win! It’s loaded with flavor, covers all of your nutrition bases and comes together in 30 min.


Units Scale
  • 2 Tbsp. white vinegar
  • 2 Tbsp. olive oil
  • 1 tsp. sugar
  • 1 tsp. celery salt
  • 6 cups shredded green cabbage (about 1/2 head)
  • 2 thinly sliced green onions
  • 1/2 cup mayonnaise
  • 1 Tbsp. lemon juice (about 1/41/2 lemon)
  • 2 Tbsp. capers
  • 1 tsp. dried dill
  • black pepper
  • 1 Tbsp. vegetable oil
  • 1 lb. salmon (cut into 4 filets)
  • 1 tsp. sea salt
  • 12 oz.Hawaiian rolls (or about 810 slider buns)


  1. Make slaw. In a large bowl, whisk together vinegar, olive oil, sugar, and celery salt. Add in cabbage and green onions and toss together. Chill in the refrigerator until serving.
  2. Mix aioli. In a small bowl, mix together mayonnaise, lemon juice, capers, and dried dill. Set aside.
  3. Cook salmon. Heat vegetable oil in a large nonstick skillet over medium-high heat. Season salmon with salt and place into hot pan, skin-side up. Cook for about 4-5 minutes, flip over, and cook another 4-5 minutes, until cooked through and flaky. (Salmon should be cooked to 120 degrees F.)
  4. Assemble sliders. Gently cut fish into small chunks (about the size of a bun). Spread bun with a layer of aioli. Top with a piece of fish and a heap of coleslaw. 

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