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Alaska Salmon Sliders with Rosemary Lemon Aioli and Pickled Onions

Alaska Salmon Sliders with Rosemary Lemon Aioli and Pickled Onions
Pickled onions and lemon aioli give these classic Alaska salmon sliders an upgrade.
  • Prep Time: 40 min, not including onion cooling time
  • Cook Time: 20 minutes
  • Total Time: 60 minutes
  • Servings: 8 (2 sliders each)
  • Yield: 16 sliders


  • Pickled Onions

  • 1 large red onion, sliced 1/8-inch thick
  • 1 cup seasoned rice wine vinegar
  • 1/4 cup water
  • Burger Mixture

  • 1 1/2 pounds Alaska Sockeye Salmon fillet, pin bones and skin removed
  • 2 tablespoons Dijon mustard
  • 2 teaspoons minced fresh garlic
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons dried bread crumbs or panko
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse-ground black pepper
  • Aioli

  • 3 tablespoons extra-virgin olive oil
  • 3/4 cup mayonnaise
  • 1 1/2 tablespoons minced lemon zest
  • 3 tablespoons fresh lemon juice
  • 3 teaspoons minced fresh rosemary
  • 1 tablespoon minced fresh garlic
  • 16 small slider buns
  • 1 cup baby arugula


  1. Step 1 Make pickled onions

    Place onions in a stainless steel or plastic container. Bring vinegar and water to a boil and pour over onions.Let cool. When cooled, cover and refrigerate. Let pickle for at least 24 hours before serving. Store refrigerated for up to 2 weeks.

  2. Step 2 Prepare burger mixture

    Chop the salmon well. Mix it thoroughly with remaining burger ingredients. Divide mixture into16 portions (about 1 /12 oz each – using a #24 scoop). Form into well-compacted patties. Refrigerate for at least 30 minutes, or up to overnight, to firm.

  3. Step 3 Make aioli

    Whisk the aioli ingredients together until well combined. Refrigerate until ready to use.

  4. Step 4 Cook and assemble sliders

    Grill salmon patties on a lightly oiled grill on medium-high or cook in a sauté pan in a little olive oil. The patties are somewhat fragile, so handle carefully. Cook for about 2 minutes per side or until just done.

    Split the buns and toast lightly. Spread with aioli, add salmon patties, and top with pickled onions and arugula.