salmon & cucumber sliders with tangy lemon & dill aioli.

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i’ve been really wanting to treat myself to wild alaskan salmon!  it’s a salmon that is a little darker in color, so the meat will be almost red.  it contains less saturated fat than farm raised salmon while containing more nutrients such as iron and potassium!  i also think it’s tastier 🙂 also, this is my first time using dill.  it smells like pickles… and it’s now my favorite herb to use!


1 wild sockeye/farm raised salmon fillet (i bought a 1.5 pound salmon filet)

12 whole wheat slider buns

1 cup thinly sliced cucumbers

for the lemon & dill aioli: 

1/4 cup mayonnaise

3 tablespoons Siggi’s plain yogurt

2 tablespoons Stonewall Kitchen horseradish mustard/dijon mustard

1 teaspoon honey

juice from 2 lemons

1/4 cup chopped dill

1 teaspoon onion powder

salt & pepper to taste

set oven to broil (550 degrees)

place salmon fillet, skin side down, on a baking sheet covered in foil

pat salmon dry, brush with olive oil, and season with salt & pepper

broil for 6-8 minutes until fish becomes flakey

let sit for 10 minutes


time to assemble the sliders! 

broil slider buns until toasted slightly

spread lemon & dill aioli on the bottom bun – you’re probably going to want more… i didn’t expect it to be THIS GOOD!!!

top the aioli with sliced cucumbers and then, of course, the salmon! (just cut the salmon in slider-size pieces and put any leftovers in the fridge- the salmon should slide off of the skin quite easily)

that’s it!  ENJOY!

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