These salmon sliders are packed with tender, flaky salmon, and topped with a tangy caper dill slaw. They're a simple, yet elevated recipe for when you're expecting guests last minute or when you need a quick and easy weeknight meal! Make them in 30 minutes or less!
📋 About the Recipe
- A lighter option for game day. If you're looking for a lighter protein option for hosting game days this season, skip the Beef and Pork recipes and go with a fish protein. It's equally as satisfying as a hearty burger, but won't leave you feeling heavy and tired after your meal.
- They're made with simple ingredients. Aside from fresh salmon fillets, you'll need just 8 simple ingredients, including those needed to make a homemade coleslaw with fresh herbs.
- Can be made into full-sized burgers. If you're serving this recipe for a full meal or weeknight dinner, it can be easily made into full-sized salmon patties. Perfect for a quick and healthy dinner in a pinch!
A few notes about the ingredients:
- Fresh salmon - If you've made any of my salmon recipes like this Greek Salmon, Teriyaki Salmon Stir Fry, or this Slow Roasted Pistachio Crusted Salmon, you'll know I like to keep the seasonings simple. Salmon does not need a lot to bring out its rich flavor.
- Brioche buns - Any slider rolls will work, but the rich and buttery flavor of brioche buns compliments the lightly sweetened salmon. If you'd prefer a homemade bun, try my Challah Rolls. Store-bought sweet Hawaiian rolls would work well too!
- Mayonnaise - A key ingredient in the homemade slaw. If you'd like to try a homemade mayonnaise recipe, check out this Fail-Proof Recipe.
- Cabbage - For this recipe, you'll need 1 pound of shredded cabbage. Feel free to shred it yourself or purchase a pre-shredded coleslaw mix.
- Lemon juice - Adding an acidic component to coleslaw helps balance the flavor and tenderize the cabbage. I highly recommend freshly squeezed lemon juice over the pre-bottled lemon juice from the grocery store.
- Chopped capers - Capers aren't a classic ingredient in coleslaw, but I love the briny, tangy flavor. It also complements the fish and is one of my favorite ingredients to pair with salmon.
⁉️ Substitutions and Alterations
- Dijon mustard - If dijon mustard is too strong for you, try alternatives such as yellow mustard, brown mustard, or whole grain mustard.
- Honey substitutes - Swap the honey with another liquid sweetener such as agave or maple syrup if needed.
- Mayonnaise substitutes - If you're looking to lighten up your coleslaw, replace ¼ cup of the mayonnaise with plain greek yogurt. This will make the coleslaw dressing a bit thicker, but it's my favorite healthy substitute for mayonnaise. Give it a try in my kale apple slaw too.
- Preheat and prep. Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
- Prep the salmon. Cut the salmon into 8 equal-sized pieces, or just large enough to fit on the slider buns.
- Season the salmon. Place the salmon pieces on the prepared baking sheet and season with salt, pepper, dijon, and honey.
- Bake. Bake the salmon for 15 to 20 minutes, or until a thermometer inserted in the thickest piece of fish reads 145 degrees F.
- Prep the caper dill slaw. While the salmon is cooking, prepare the slaw. In a small bowl, add the mayonnaise, lemon juice, fresh dill, chopped capers, kosher salt, and black pepper. Stir to combine. Then, add the shredded cabbage to a large bowl. Pour mayonnaise sauce over top and mix to coat the cabbage in the sauce.
- Serve. Toast the slider buns until golden brown, then top with salmon and slaw. Serve immediately while warm and toasty!
❄️ How to Store
To store: Leftover salmon will keep for up to 4 days when stored in an airtight container in the refrigerator. If the fish becomes slimy or extra fishy smelling, discard it.
To freeze: Once cooked, this salmon can be frozen for up to 3 months in an airtight container. Alternatively, each portion of fish can be wrapped tightly in plastic wrap, then placed in a large zip top bag together. This will prevent the fish from sticking and freezing together and allow you to defrost individual portions. When ready to eat, defrost the salmon fillets in the refrigerator until fully thawed.
Make the caper dill slaw just before serving. It is not recommended to freeze it ahead of time.
To reheat: Salmon can be reheated in the oven, on the stovetop in a hot pan, or in the microwave. When reheating, drizzle the fish with a little olive oil to help prevent it from drying out.
🔍 Recipe FAQs
I wouldn't recommend it. Cooked salmon is best when eaten right away. Reheating salmon burgers often overcooks them and makes them tough and rubbery.
Luckily, salmon is one of the fastest cooking proteins and can be ready in less than 20 minutes. If you're looking for ways to prep ahead when hosting, you can make the slaw dressing and marinate the salmon ahead of time. Then, bake the salmon and add the dressing to the cabbage just before serving.
It comes down to your personal preference and/or what you have available to you. In my opinion, the flavor and texture of fresh salmon can't be beat. It's vibrant, firmer, and less "fishy" tasting. However, it can be difficult to find affordable fresh salmon during the off seasons, so frozen can work too.
💭 One More Tip
Adjust the cook time, as needed. Depending on the size or thickness of your fish, you may need to adjust the cook time. Before pulling the fish from the oven, insert a thermometer in the thickest portion of the fish. Keep it in the oven until the fish reads 145 degrees F.
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Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!
Salmon Sliders with Caper Dill Slaw
- 2 pounds fresh salmon
- 2 tablespoons dijon mustard
- 1 tablespoon honey
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 brioche slider buns
For the Caper Dill Slaw
- ½ cup mayonnaise
- 2 tablespoons fresh squeezed lemon juice (from about 1 lemon)
- 4 teaspoons chopped fresh dill
- 2 teaspoons chopped capers
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 16 ounces shredded cabbage
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
- Cut salmon into 8 equal-sized pieces, just large enough to fit nicely on the slider buns.
- Place salmon on the baking sheet. Season each piece of salmon with salt and pepper. Spread dijon mustard and honey on top.
- Bake salmon for 15 to 20 minutes, or until a thermometer inserted in the thickest piece reads 145 degrees F.
- While the salmon is cooking, make the slaw. In a small bowl, combine mayonnaise, lemon juice, dill, capers, salt, and pepper. Add cabbage to a large bowl. Pour dressing over top. Mix to coat the cabbage.
- To serve, toast the slider buns until golden brown. Place salmon on the buns and top with slaw.
- Adjust salmon cook time, depending on the thickness of your fillets. My fillets were pretty thick, so it took about 15 minutes. Use a meat thermometer to test the internal temperature around the 10 minute mark.
- I love fresh dill with salmon, but if you don't have any, you can use 1 teaspoon dried dill in the slaw instead.
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