Delightful Salmon Cake Sliders with Homemade Buns: Your Ultimate Summer Recipe
Imagine combining two culinary delights—the rich, flaky goodness of salmon and the satisfying bite of a juicy burger—into one incredible dish. That’s exactly what these summery salmon cake sliders deliver, made even more special with perfectly crafted homemade buns. This recipe transforms a classic family favorite into a miniature feast, perfect for warm days and joyful gatherings.
A Family Tradition Reimagined: The Story of Our Salmon Cakes
Growing up, my exposure to seafood might have been limited, but I quickly developed a profound love for salmon. Among all the fish dishes, salmon cakes always held a special place in our family’s heart. It’s a dish my Mom frequently prepares when we get together, a culinary embrace that brings warmth and comfort to every gathering.
My Mom’s original salmon cake recipe, like many cherished family dishes, has gracefully evolved over the years. It started from humble beginnings, utilizing convenient canned salmon, but eventually transformed into something truly spectacular. Inspired by a local Seattle restaurant known for its exquisite seafood, she perfected her technique, thanks to a kind chef who generously shared his culinary secrets. This evolution has only deepened our appreciation for these delightful cakes, making them a staple we eagerly anticipate.
With these sliders, I’m taking her beloved salmon cakes on an exciting new adventure—nestling them between two soft, golden buns to create what I affectionately call a “mini burger.” This fusion of flavors and textures is an absolute game-changer, elevating a beloved classic to new heights of deliciousness and fun.
Crafting the Perfect Salmon Cakes: Flavor and Texture
The foundation of these incredible sliders lies in the salmon cakes themselves. We begin with freshly poached salmon, gently flaked to ensure a tender, moist texture. Poaching is key here, as it preserves the delicate flavor of the salmon and prevents it from drying out, a common pitfall with other cooking methods. This initial step sets our salmon cakes apart from those made with canned alternatives, offering a superior taste and mouthfeel.
To infuse these cakes with vibrant, fresh flavors, we incorporate a medley of aromatic ingredients: fragrant fresh basil, bright cilantro, finely diced onions, and the zesty tang of lemon zest. Each component plays a crucial role, creating a harmonious balance that complements the richness of the salmon without overpowering it. The lemon zest, in particular, adds a burst of freshness that is characteristic of delightful summer dishes.
To ensure these flavorful patties hold their shape beautifully while achieving a delightful golden-brown crispness, we use an egg and panko bread crumbs as binders. Panko, with its airy and flaky texture, is superior to regular bread crumbs for creating a light, crispy exterior. When these cakes hit a hot skillet with a touch of olive oil, they develop an irresistible crust that gives way to a tender, juicy interior.
The Secret Sauce and Homemade Buns: Completing the Slider Ensemble
While the salmon cakes are phenomenal on their own, transforming them into sliders elevates the experience to another level. The magic truly happens when they are paired with our homemade buns and a simple yet exquisite lemon aioli. The buns are a smaller version of my favorite homemade burger bun recipe, specially scaled down for these mini delights. Making your own buns might seem like an extra step, but the soft, slightly sweet, and incredibly fresh taste and texture are absolutely worth the effort, far surpassing any store-bought alternative. They provide the perfect pillowy cushion for our savory salmon cakes.
The lemon aioli acts as the bright, creamy bridge that ties all the flavors together. A simple whisk of mayonnaise, fresh lemon juice, lemon zest, basil, cilantro, and a pinch of salt creates a vibrant, tangy, and herbaceous sauce. This aioli not only adds a luxurious creaminess but also enhances the citrusy notes within the salmon cakes. Fresh lettuce and thinly sliced tomatoes complete the ensemble, adding a crucial layer of crunch and refreshing juiciness.
The Essence of Summer: No Grill Required
What truly makes these salmon cake sliders sing is their quintessential summer vibe. You might not need your grill for this recipe, but they certainly scream warm weather. They are light, incredibly fresh, and perfect for those long, sunny days when you crave something satisfying yet not heavy. Forget the fuss of traditional grilling; these pan-fried beauties offer all the flavor without the intense heat.
Whether you’re planning a casual backyard get-together, a picnic at the park, or simply a delightful family dinner, these sliders fit the bill. Their mini size makes them ideal for entertaining, allowing guests to enjoy several without feeling overly full. The vibrant colors and fresh ingredients also make them a visually appealing dish that will impress everyone at the table. They embody the relaxed, joyful spirit of summer, providing a burst of flavor in every bite.
I genuinely cannot wait to make these for my Mom and share this evolved version of her beloved recipe with her. It’s a dish that carries a legacy of love, flavor, and adaptation, and I’m sure it will become a new favorite for many of you too!
Tips and Variations for Your Salmon Sliders
- Make Ahead: As noted in the recipe, the salmon cakes can be prepared up to 3 days in advance. Simply store them in an airtight container in the refrigerator and reheat gently in a greased skillet or oven before assembling your sliders.
- Bun Alternatives: If time is of the essence, quality store-bought slider buns or brioche rolls can be a good substitute for homemade ones. For a healthier option, consider whole wheat slider buns.
- Aioli Variations: Experiment with your aioli! Add a pinch of cayenne pepper for a spicy kick, fresh dill for a more traditional seafood pairing, or a dash of sriracha for an Asian-inspired twist. A touch of garlic powder can also deepen the flavor.
- Serving Suggestions: These sliders pair wonderfully with light summer sides like a fresh cucumber salad, a creamy coleslaw, sweet potato fries, or even a vibrant fruit salad.
- Custom Toppings: Feel free to customize your sliders with other favorite toppings. Sliced avocado adds a creamy element, thinly sliced red onion provides a sharp crunch, and pickles offer a tangy contrast.
- Protein Swaps: While salmon is king here, this recipe concept can be adapted. Consider using cooked tuna or even crab meat for different variations of seafood sliders.
Salmon Cake Sliders
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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:
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In a small saucepan, combine the milk, water, and butter. Warm over medium heat until butter is melted. Cool for about 5 minutes, or until temperature is 120-130° F.
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In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if planning to mix by hand), combine 1 cup of the bread flour, the yeast, sugar and salt. Add the warm water mixture, followed by the beaten egg, mixing on low speed until incorporated.
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Add the remaining bread flour 2 tablespoons at a time while mixing on medium low speed until dough almost clears the bowl and is only a slightly sticky to the touch. Knead until smooth and elastic, about 5-7 minutes more.
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Gather dough into a ball and place in a greased bowl. Cover with plastic wrap and put in a warm place and allow to rise until doubled, 1 to 2 hours.
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Punch down dough and let rest for a few minutes. Divide dough into eight equal pieces and shape into balls. Place on a sheet pan lined with parchment paper. Spray some plastic wrap with non-stick cooking spray and place over the shaped buns. Return to a warm place and continue to rise until doubled again, about 30 minutes.
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When ready to bake, preheat oven to 400° F. Brush buns with egg wash. Bake until golden brown, about 10 minutes. Cool completely on a wire rack.
To make the salmon cakes:
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Place the salmon in a medium skillet and add water. Sprinkle salmon with salt and pepper. Bring to a boil, then cover and simmer for about 15 minutes until just cooked all the way through. Let cool slightly. Use a fork to gently flake the salmon into a medium bowl.
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Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onions and cook until tender and translucent, about 5 minutes. Add onions to the salmon, along with 1 tablespoon olive oil, the cilantro, basil, salt, lemon zest, liquid smoke, egg and bread crumbs. Mix until just combined.
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Heat the remaining 2 tablespoons olive oil in the skillet over medium high heat. Spoon the salmon mixture in mounds into the hot skillet (an ice cream scoops works great) and flatten into disks. Cook until brown, about 3-4 minutes, then flip and cook on the other side. Transfer to a paper towel lined plate.
To assemble the sliders:
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In a bowl whisk together the mayonnaise, lemon juice, lemon zest, basil, cilantro and salt.
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Spread the sauce onto the buns, then top with a salmon cake, lettuce and tomatoes. Serve immediately.
Notes