Salmon Sliders with Lemon Dill Cream Cheese

If you’re looking for something a little different to perk up a summer-time meal then look no further! These Salmon Sliders are quick, easy and fairly inexpensive to make. Their light and healthy yet satisfying and delicious.

Do you ever have low expectations for something only to find that it wasn’t warranted? That was just the case with these salmon cakes. They are made by mixing canned pink salmon with egg, bread crumbs, parsley, onion, dijon mustard, and the classic pairing of lemon juice and dill. The salmon cakes are then pan-fried and served on a thinly-sliced fresh baguette with lemon dill cream cheese.

I carried the flavors of dill and lemon over from the cakes to the cream cheese to the tartar sauce. But both sauces aren’t necessary…I wanted to have an option for my family because I wasn’t sure how some of them would feel about the cream cheese…but it was the first to disappear. Another expectation…proved wrong.  And for once I didn’t mind. These were a real crowd-pleaser!

They can be served hot or cold, slider-style, in a pita or on a salad. I ate the leftovers right from the refrigerator the next day and they were totally delectable.

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Salmon Sliders w/ Lemon Dill Cream Cheese
(by Reeni)(makes 9 sliders)

15 ounces canned Pink Salmon, boneless, drained and flaked
1 egg, beaten
1/4 cup Onion, minced
3 tablespoons Mayonnaise
2 teaspoons Dijon Mustard
1/4 cup Fresh Parsley, chopped
1 heaping tablespoon Fresh Dill or 1 teaspoon Dried
3/4 cup Fresh Bread Crumbs or 1/2 cup Panko or Seasoned Bread Crumbs
1/2 teaspoon Sea or Kosher Salt
1/8 teaspoon Black Pepper
1 teaspoon Lemon Juice
Panko or Seasoned Crumbs for coating, optional
Canola Oil for pan-frying

Also need:
Small buns, dinner rolls, or a fresh baquette, thinly sliced
Your choice of sauce(s) (recipes to follow)
Lettuce and sliced tomato, optional

1. In a large mixing bowl combine all ingredients. If coating with crumbs set up a shallow dish with a layer of crumbs. Scoop up a palmful of mix and gently press together to form a small, fat patty about 2 – 2 1/2 inches in diameter. Place in bread crumbs and gently pat them on – top and bottom – don’t worry about the sides. Set on a large dish. Repeat until all the mixture is used. Refrigerate patties for at least a 1/2 hour – 1 hour.

2. Meanwhile prepare the Lemon Dill Cream Cheese or Lemon Dill Tartar Sauce.

3. In a large skillet heat enough canola oil to generously cover bottom of pan over medium heat. Carefully add salmon sliders. Cook about five-six minutes or until golden brown, carefully flip, and cook 3-4minutes. Serve on your choice of bread with lemon-dill cream cheese or tartar sauce.

Lemon Dill Cream Cheese

4 ounces Cream Cheese, softened
1 heaping tablespoon Fresh Dill, chopped or 1 teaspoon dried
1 tablespoon Lemon Juice
Dash or two of salt

In a small bowl combine all ingredients. Refrigerate until serving.

Lemon Dill Tartar Sauce

1/2 cup Mayonnaise
2 heaping tablespoons Pickle Relish
1 tablespoon Lemon Juice
1 tablespoon Fresh Dill, chopped, or 1 teaspoon Dried
Dash or two of salt

Combine all ingredients in a small bowl and adjust to taste by adding more relish, lemon or salt. Refrigerate until serving.

Print Recipe
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I’m taking your dishes for the July Showdown – add your links here and be sure to look over the guidelines as I’ve made some small changes.

These are headed for the Burger Club – send me your favorite burger (beef, turkey, chicken, bean, veggie or fish) recipes for the Burger Free For All!

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