Salmon Sliders |

Mar 20, 2018

Salmon Sliders

Salmon Slider Ingredients

2 fillets of Salmon

4-5 pieces of burnt toast

2 Tbsp of Black Pepper

2 Tbsp Paprika
1 Tbsp Salt

1/2 bell pepper
1/2 onion

2 eggs


1. Chop the onion and bell pepper. Crumble the burnt toast and all of the ingredients in a bowl.

2. Add the Salmon, 1 Tsp of salt,  2 Tbsp of black pepper, 2 Tbsp of paprika and eggs to the bowl.

3. Now, mix everything. (Don't be afraid to use your hands. If you are then you could never make it in the South. As my Grandma says, "That's what soap is for.")

4. Once everything is mixed, you can make the patties. You can make them as small or large as you would like. Since these are of the slider variety and not croquettes I made them smaller.

5. Grease a baking pan, and place the salmon patties evenly.

6. Bake salmon patties at 350 for 20-30 minutes or until patties cook evenly. Halfway through you may want to turn the patties so that they cook evenly.

Cream Sauce Ingredients:

2 Tbsp butter

1 Tbsp flour

1 cup of hot milk

1/3 cup of heavy cream

2 tsp of white pepper

2 tsp of salt

2 Tbsp of parmesan cheese

2 Tbsp of chopped parsley

2 Tbsp basil

1 Tbsp lemon juice


1. Y'all, do the steps in order and I promise it will be ok. Melt the butter in a medium saucepan.

2. Stir in the flour and blend well and If you want your sauce thicker add more butter and flour in equal parts.

4. Stir in the hot milk and bring to a boil. Reduce the heat, simmering, and occasionally stir for a few more minutes.

5. Stir in the heavy cream.

6. Now add the 1tps salt, white pepper, parmesan cheese, parsley, basil and lemon juice.

7. Stir

8. Cook for a few more minutes and then Y'all are ready to drizzle over your sliders and enjoy.

I enjoyed my Salmon Sliders on Hawaiian Rolls. The Hawaiian Rolls, as well as all the other ingredients, can be found at your local Whole Foods Market. There's still time. Don't forget to get your tickets to the first annual Between the Buns Festival this Saturday at the Dallas Farmers Market.

1 comment

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