Easy Blackened Salmon Sliders

Up close shot of sliders on a brown wood board.

5 from 1 vote

Get ready to dive into deliciousness with our Easy Blackened Salmon Sliders! Tender salmon meets zesty blackened seasoning, on soft buttery brioche topped with either dairy-free ranch, or a refreshing cucumber dill sauce. Perfect for game day snacks or backyard BBQs, these sliders are guaranteed to be a hit with everyone! Gluten-free option.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Main Course

Keyword: appetizer, baked, dinner, easy, family-friendly, game day, kid-friendly, lunch, salmon, sandwich, sliders, snack, summer, winter

Servings: sandwiches

Calories: 144kcal

Author: Shanika

Ingredients

BLACKENED SALMON:

1 lb. wild-caught Sockeye salmon
2 Tbsps Extra virgin olive oil
2 Tbsps blackened seasoning, homemade or store-bought
1 tablespoon raw honey, organic

SLIDERS:

Brioche roll buns
Coleslaw
1 Vegan Ranch Dressing

SAUCE (OPTION 2): CUCUMBER DILL SAUCE

1 cup vegan mayonnaise
¼ organic cucumber, peeled + chopped
1 tablespoon dill, dry or freshly minced
½ teaspoon salt + black pepper
2 garlic cloves
2 Tbsps Almond milk (You can use regular milk if desired)

US Customary - Metric

Instructions

TO MAKE THE BLACKENED SALMON:

Preheat the oven to 400 degrees Fahrenheit and line a small baking sheet with foil paper.
Season your rinsed and patted dry salmon with the olive oil, honey, + blackened seasoning, rubbing everything atop salmon until completely coated. Add all salmon to baking sheet, cover with foil paper and roast (on the top rack) for 15-20 minutes or until fully cooked through. NOTE: When done, salmon should "flake apart" when touched gently.

TO MAKE THE SAUCE:

See my recipe for Vegan Ranch Dressing for steps. To make the Option 2 sauce: Cucumber Dill Sauce, add all ingredients to a high-powered blender and blend until smooth and creamy, about 1-2 minutes. NOTE: Ad additional milk, 1 tablespoon a time if needed).

TO ASSEMBLE:

To toast the buns: In a skillet over medium-high heat, add 1 tablespoon of unsalted butter and let it melt. Add the buns to heated skillet (inside faced down) and let them brown until toasted and golden. Remove from heat.
To assemble, prepare your roll buns, top each with shredded blackened salmon, coleslaw, and vegan ranch or cucumber dill sauce. Repeat until all servings are made. Serve with your favorite side----fries, sweet potato fries, wedges, salad, or whatever! Enjoy.
Bon Appetit!

Notes

STORAGE: Place any leftover ingredients in separate tightly sealed containers in the refrigerator for up to 3-4 days. Warm and Assemble per usual when ready to serve.
MAKE AHEAD: All ingredients can be made and individually stored as meal prep and assembled when ready to serve.
GLUTEN-FREE OPTION: To make these sliders gluten-free, simply substitute dinner roll buns with great GF-friendly buns and ensure that breadcrumbs and BBQ sauce are GF-friendly also.
TOPPINGS: You can always add your favorite toppings such as greens, tomatoes, pineapple, etc. See Post for more info!

Nutrition