Omega-3-rich salmon is the perfect fish for grilling — its naturally high fat content keeps it moist and flavorful over high heat, making it far more forgiving than leaner fish that can dry out quickly on the grill (1). Bold and satisfying, salmon can stand up to big flavors, which is why it pairs so beautifully with this zesty Sriracha aioli. These sliders come together in just 20 minutes and are impressive enough to serve at your next cookout.
Active time: 20 minutes | Total time: 20 minutes
Salmon Sliders with Sriracha Aioli
Ingredients
- Cooking spray
- 1/3 cup (83g) light mayonnaise
- 1 tbsp fresh cilantro, chopped
- 1 tbsp Sriracha pepper sauce
- 1 tsp low-sodium soy sauce
- 1 lb (455g) sockeye salmon fillet, skin and pin bones removed
- 8 slider buns
- 1 cup packed baby arugula
Directions
Prepare a charcoal fire or preheat a gas grill to medium-high heat. Coat the grill rack with cooking spray.
In a small bowl, combine the mayonnaise, cilantro, Sriracha, and soy sauce. Cover and refrigerate until ready to serve.
Cut the salmon into 8 pieces, about 55g each. Grill for 3–5 minutes, turning once, until the salmon reaches an internal temperature of 145°F. Thin tail pieces may be grilled on lightly greased foil and stacked after grilling if needed.
Spread about 1 tsp of the aioli on the cut side of each bottom bun. Top with the salmon and arugula then place the top bun in place. Secure with a pick if desired and serve immediately.
Serves: 4 | Serving Size: 2 sliders (each includes 2 oz. salmon + 1 tsp sauce)
Nutrition (per serving): Calories: 446; Total Fat: 19g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 6g; Cholesterol: 63mg; Sodium: 739mg; Carbohydrate: 36g; Dietary Fiber: 2g; Sugar: 5g; Protein: 30g
Nutrition Bonus: Potassium: 509mg; Iron: 12%; Vitamin A: 9%; Vitamin C: 6%; Calcium: 10%
Originally published: September 12, 2015; Updated June 2026
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