Salmon Sliders with Caper Lemon Mayonnaise
Salmon sliders with caper lemon mayonnaise are delicious, light bites. Fresh salmon is mixed with chives, dill, Dijon mustard and lemon served on mini slider buns and topped with a flavorful mayonnaise.
Memorial Day and summer are officially upon us and these sliders are perfect for outdoor entertaining all season long. Serve with a light, chilled wine and you have a party.
Fresh salmon makes delicious light burgers and that is what you need the weather is warm. In these sliders, along with all the usual, delicious suspects that work perfectly with salmon are capers, dill and Dijon mustard.
These flavors are carried through from the sliders to the mayonnaise for a cohesive flavor burst. All of these flavors get a chance to get happy with the burgers for the best umami.
There is something of an elegant flair when you serve seafood as an appetizer. Take for instance my smoked salmon deviled eggs (< click on text for link), the smoked salmon elevates them from a lowly hard boiled egg to something you could serve at a fancy dinner party.
These are Salmon Sliders with Caper Lemon Mayonnaise, which are small burgers meant for appetizers and tapas. You can also turn them into full-size burgers for a healthy meal option.
- 4 tablespoons good mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon capers, chopped
- 1 teaspoon fresh lemon zest
- Small pinch ground black pepper
- Salt to taste
- 1 pound salmon, cut into chunks
- 1 tablespoon chives, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons fresh lemon zest
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 slider buns
- To a bowl add the mayonnaise, mustard, capers, lemon zest, dill and pepper. Mix well, taste for salt and add if necessary and set aside. Mine had enough salt from the capers and mayonnaise.
- Add the salmon chunks to a food processor and pulse 10 times until the salmon is finely chopped. Transfer to a mixing bowl.
- To the salmon add the, chives, dill, mustard, lemon zest, salt and pepper and mix well.
- Take 2 ounces of the salmon, press firmly into a ball, then shape into a patty 2 ½ inches wide and ½ inch thick. Repeat until you have 8 patties. Put the patties on a plate and refrigerate for 1 hour to set.
- Grill, broil or pan sauté the patties, 2-3 minutes per side. No more than this or they will be overcooked.
- Serve on slider buns with a slice of lettuce and top with the mayonnaise.
Serving Size1 slider
Amount Per Serving Calories 248Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 39mgSodium 664mgCarbohydrates 15gFiber 2gSugar 2gProtein 16g
If you’ve made these Salmon Sliders or any other recipe, please leave a comment at the bottom of the post. This can be useful and informative information for my other readers.