Salmon Cake Sliders Recipe

Yields: 8 sliders

Prep Time: 20 minutes

Cook Time: 40 minutes

Rise Time: 1 hour 30 minutes

Total Time: 2 hours 30 minutes

Summary: These delightful salmon cakes, bursting with fresh lemon, basil, and cilantro, are perfectly nestled between homemade burger buns, creating fun and flavorful summer sliders that are sure to impress.

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Ingredients

For the buns:

• 2 tablespoons whole milk
• ½ cup water
• 1 tablespoon unsalted butter
• 1 ½ – 2 cups bread flour
• 1 teaspoon active-dry yeast
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• 1 large egg

For the salmon cakes:

• 1 cup water
• 1 lb salmon
• ½ cup chopped onion
• 4 tablespoons olive oil, divided
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh basil
• ½ teaspoon salt
• Zest of 1 lemon
• 1 dash liquid smoke
• 1 large egg, lightly beaten
• 1 cup panko bread crumbs
• 1 teaspoon salt
• ½ teaspoon ground pepper

To assemble the sliders:

• ½ cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon fresh chopped basil
• 1 teaspoon fresh chopped cilantro
• ½ teaspoon salt
• Lettuce
• Tomatoes, thinly sliced

Instructions

To make the buns:

1. In a small saucepan, combine the milk, water, and butter. Warm over medium heat until the butter is completely melted. Allow the mixture to cool for about 5 minutes, or until its temperature reaches 120-130° F (49-54°C). This temperature is crucial for activating the yeast.
2. In the bowl of a stand mixer fitted with a dough hook (or in a large mixing bowl if kneading by hand), combine 1 cup of the bread flour, the active-dry yeast, granulated sugar, and salt. Pour in the warm milk and water mixture, followed by the lightly beaten egg. Mix on low speed until all ingredients are just incorporated and a shaggy dough forms.
3. Gradually add the remaining bread flour, 2 tablespoons at a time, while mixing on medium-low speed. Continue until the dough almost completely clears the sides of the bowl and is only slightly sticky to the touch. Once all flour is incorporated, continue to knead for another 5-7 minutes until the dough becomes smooth, elastic, and supple.
4. Gather the kneaded dough into a neat ball and place it in a bowl that has been lightly greased with oil or cooking spray. Cover the bowl tightly with plastic wrap and place it in a warm, draft-free spot. Allow the dough to rise until it has doubled in size, which typically takes between 1 to 2 hours, depending on the warmth of your environment.
5. Once the dough has doubled, gently punch it down to release the air. Let it rest for a few minutes to relax the gluten. Divide the dough into eight equal pieces and shape each piece into a smooth ball. Arrange these shaped buns on a sheet pan lined with parchment paper, leaving some space between them. Lightly spray a piece of plastic wrap with non-stick cooking spray and carefully place it over the shaped buns. Return the pan to a warm place and allow the buns to rise again until doubled, approximately 30 minutes.
6. When you’re ready to bake, preheat your oven to 400° F (200°C). Just before baking, gently brush the tops of the risen buns with an egg wash (one egg beaten with a tablespoon of water for a golden finish). Bake for about 10 minutes, or until the buns achieve a beautiful golden brown color. Once baked, transfer them to a wire rack to cool completely before slicing and serving.

To make the salmon cakes:

1. Place the salmon fillet in a medium-sized skillet and add 1 cup of water. Season the salmon generously with salt and pepper. Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the skillet, and let it simmer for approximately 15 minutes, or until the salmon is just cooked through and flakes easily with a fork. Remove the salmon from the skillet and allow it to cool slightly. Once cool enough to handle, use a fork to gently flake the salmon into a medium mixing bowl, ensuring to remove any skin or bones.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onions and sauté, stirring occasionally, until they become tender and translucent, about 5 minutes. Add the cooked onions to the flaked salmon in the mixing bowl. To this mixture, add another 1 tablespoon of olive oil, the chopped fresh cilantro, fresh basil, ½ teaspoon of salt, lemon zest, and a dash of liquid smoke. Finally, add the lightly beaten egg and the panko bread crumbs. Mix all the ingredients gently until just combined, being careful not to overmix, which can make the cakes tough.
3. Heat the remaining 2 tablespoons of olive oil in the same skillet over medium-high heat. Using an ice cream scoop for even portions, spoon mounds of the salmon mixture into the hot skillet. Gently flatten each mound into a uniform disk, forming your salmon cakes. Cook the salmon cakes for about 3-4 minutes per side, until they are beautifully browned and crisp on both sides. Once cooked, transfer the salmon cakes to a plate lined with paper towels to drain any excess oil.

To assemble the sliders:

1. In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, fresh chopped basil, fresh chopped cilantro, and ½ teaspoon of salt until well combined. This creates your vibrant lemon aioli.
2. Slice the homemade buns horizontally. Spread a generous amount of the lemon aioli onto both halves of each bun. Place a warm salmon cake on the bottom bun, then layer with fresh lettuce and thinly sliced tomatoes. Crown with the top bun and serve your delicious salmon cake sliders immediately for the best experience.

Notes

• Preparation Ahead: Salmon cakes can be prepared up to 3 days in advance. Store them in an airtight container in the refrigerator. When ready to serve, reheat them gently in a lightly greased skillet over medium heat until warmed through and crisp, or bake in a preheated oven at 350°F (175°C) for 10-15 minutes.
• Buns: While homemade buns are highly recommended for the best flavor and texture, good quality store-bought slider buns can be used in a pinch to save time.
• Serving Suggestions: Pair these sliders with a light green salad, coleslaw, or sweet potato fries for a complete meal.
• Variations: Feel free to experiment with other herbs like dill or parsley. A pinch of cayenne pepper can add a subtle kick if desired.

Nutrition Information (per serving)

Calories: 511kcal, Carbohydrates: 49g, Protein: 21g, Fat: 25g, Saturated Fat: 5g, Cholesterol: 82mg, Sodium: 918mg, Potassium: 396mg, Fiber: 2g, Sugar: 3g, Vitamin A: 135IU, Vitamin C: 2mg, Calcium: 41mg, Iron: 2mg

(Note: Nutritional values are estimates and may vary based on specific ingredients and preparation methods.)

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Cuisine: American

Course: Main Course

Author: Annalise Sandberg