Salmon Burger Sliders
- Sara
- 50 minutes ago
- 2 min read
Pacific Northwest–inspired Salmon Burger Sliders built for game day: juicy, flaky patties seared to a golden crust and piled into soft buns or crisp lettuce cups, then crowned with a creamy‑crunchy Asian Coleslaw that balances sweet, spicy ginger with toasted sesame snap. They’re perfect for Super Bowl spreads—easy to eat, big on flavor, and crowd‑friendly—and simple to make low‑FODMAP and gluten‑free with gluten‑free rolls or lettuce wraps. Make-ahead and freeze the patties for easy game-day assembly!
These juicy salmon burgers are lightly studded with a low-FODMAP serving of mild red onion plus bright herbs—cilantro and dill. They sear up with a fragrant, savory crust. A splash of tamari, and a drizzle of toasted sesame oil layer in deep umami and a warm, nutty finish, while gluten-free Panko keeps the patties tender and moist without weighing them down.
Two staples of the Pacific Northwest: salmon and great Asian food inspire these shareable bites. Use fresh or previously frozen salmon for these burgers (avoid canned, pre-cooked salmon). When topped with that creamy‑crunchy Asian Coleslaw, each slider delivers a perfect balance of herbaceous freshness, savory richness, and satisfying texture.
The burgers come together quickly and easily in a food processor. Pan-fry in just 8 minutes to get these juicy little protein-filled bites. You can even freeze them and pull them out the day before serving, re-heat and serve for a super-quick time-saving move.
If you make this pescatarian, low-FODMAP recipe, please rate it five stars ⭐️⭐️⭐️⭐️⭐️ and leave a comment below, so other readers can find it more easily.
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