These spicy salmon sliders are protein-packed, full of heart-healthy omega-3’s, dairy-free, and depending on your bread crumbs, gluten free!
The key to these spicy salmon sliders (say that 3x fast!) is using high-quality salmon. I used Surrender Salmon, a brand based out of Minneapolis, to make mine. Surrender Salmon is a company founded by Grant Niver with the help of his brothers and father. They catch their salmon out of the Bristol Bay in Alaska, where it is then flash-frozen and shipped to Minnesota.
Grant was nice enough to give me some of his salmon to try, and it’s seriously amazing. You know when you go to the store and you’re checking out all the seafood and you see the wild-caught salmon right next to the farm-raised salmon? And the wild-caught is so beautiful and salmon colored and farm raised is a little weird looking? Well the Surrender Salmon takes it to a whole other level. Seriously, if you live in Minnesota, you need to get your hands on this stuff pronto. If not, just be sure to buy a high-quality wild caught salmon when you pick up ingredients for your spicy salmon sliders!
To make these sliders, all you have to do is take the skin off your salmon filet, mix all the ingredients together, form patties, and cook for 4 to 5 minutes per side. I whipped up a big batch of these spicy salmon sliders at the start of the week, and tossed them on top of salads or ate them like a burger with sweet potato buns, throughout the week. They are super versatile and that’s something I look for when meal prepping. I like to have options with the food I prep, instead of committing to one meal for the entire week.
Another option would be to make some purple sweet potatoes and sautéed spinach. When I saw these purple sweet potatoes at Whole Foods I knew I had to try them. They’re so pretty! To me they taste a little sweeter than regular sweet potatoes, but that could just be my mind playing tricks on me because I love the color so much. I also decided to sauté spinach in a tablespoon of apple cider vinegar to add a little bit of tanginess to my meal.
These spicy salmon sliders are perfect for anyone who is looking for a heart-healthy, protein-packed meal.
If you’d like to make them gluten-free, simply sub in your favorite gluten free breadcrumbs! You can also pulse up your favorite gluten free crackers if you don’t want to go on a hunt for store-bought breadcrumbs. I hope you all love this recipe as much as I do! And as always, be sure to tag me @getwellwithem on Instagram if you give this recipe a try!
- 16 oz salmon filet, thawed
- 3/4 cup breadcrumbs (gluten free if necessary)
- 1 tsp crushed red chili pepper
- 1/2 tsp ginger
- 1/2 tsp garlic powder
- 2 tsp green onions
- 1 lemon, quartered
Remove skin from thawed salmon by lightly pulling up on the skin and sliding a knife along it to pull it away from the filet.
Add filet to a bowl and break apart with a fork before adding all the other ingredients. Mix well to make sure everything is combined and the spices are evenly distributed.
Form golfball sized sliders with the mixture. You should have around 12 sliders.
Heat a cast-iron skillet over high heat, then lower to medium. Add sliders to the pan. Cook 4-5 minutes on each side, or until browned. If you don't have a cast-iron you can use a regular sauté pan or grill, just keep an eye on the cooking time.
Once the sliders are crispy on the outside, remove from heat and set aside. Squeeze lemon juice over the sliders once all are finished and serve with sweet potatoes and spinach. If you prefer you can also eat these on a bun like regular sliders! Enjoy!
You can also use canned salmon to make this recipe, I just prefer the fresh filet.
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