Pan-Seared Salmon Sliders with Sun-Dried Tomato Aioli
Handheld salmon patties bound with feta and crushed saltines, seared until golden and served on toasted pretzel buns with a tangy sun-dried tomato-orange mayo and dill pickles. The combination of briny feta, bright citrus, and herbaceous dill creates a sophisticated flavor profile that works for casual entertaining, light lunches, or appetizer spreads. This version skips breadcrumbs for saltine crunch and builds the spread in-house rather than using store-bought condiments.
Ingredients
- 7 ounces jarred oil-packed sun-dried tomatoes, drained and chopped, julienned
- ¼ cup orange juice
- ¾ cup mayonnaise
- 8 ounces feta cheese, crumbled
- ⅓ cup saltines, crushedpanko breadcrumbs1:1 by weighttextureadds gluten
crispier exterior
- 1 large egg, lightly beaten
- 3 tablespoons red onion, finely chopped
- 2 tablespoons fresh dill, snipped
- 1 pound salmon fillet, skinned and cut into 1-inch cubes
- 2 tablespoons olive oil
- 8 mini pretzel buns, toastedbrioche slider buns1:1bread
richer, softer texture
- 16 hamburger dill pickle slicesdill relish2 tablespoons per slidercondiment
sweeter pickle profile
Instructions
- 1
Combine sun-dried tomatoes and orange juice in a small saucepan; bring to a boil then reduce heat and simmer uncovered until thickened, about 15 minutes.
- 2
Cool the tomato mixture completely, then transfer to a small bowl and stir in mayonnaise; refrigerate until ready to serve.
- 3
In a large bowl, combine feta, crushed saltines, beaten egg, red onion, and dill.
- 4
Pulse salmon in a food processor until coarsely chopped and add to the feta mixture; mix lightly but thoroughly.
- 5
Shape mixture into eight 1-inch-thick patties.
- 6
Heat olive oil in a large heavy skillet over medium-high heat.
- 7
Cook patties in batches until golden brown, 3-4 minutes per side.
- 8
Serve on toasted pretzel buns with sun-dried tomato spread and dill pickle slices.
Tips
Pulse salmon just until coarsely chopped; over-processing creates a dense, paste-like texture that yields tough patties.
Don't skip cooling the tomato mixture before mixing with mayo; heat will break the emulsion and result in a grainy spread.
Cook patties in a single layer in batches rather than crowding the skillet, which prevents proper browning and golden crust development.
Good to Know
Refrigerate patties raw in an airtight container up to 24 hours. Sun-dried tomato spread keeps refrigerated up to 5 days. Cooked patties do not freeze well due to texture change.
Prepare patty mixture and shape into discs; cover and refrigerate up to 24 hours. Make sun-dried tomato spread 1 day ahead. Toast buns just before serving.
Serve warm immediately after cooking. Assemble sliders at the table so buns stay warm and patties maintain their crust.
Common Mistakes
Over-process salmon to avoid dense, rubbery patties.
Don't skip cooling the tomato reduction to avoid breaking the mayonnaise emulsion.
Don't crowd the skillet during cooking to avoid steaming and uneven browning.
Substitutions
Dairy-Free Swaps
General Alternatives
sweeter pickle profile
richer, softer texture
FAQ
Can I make these ahead and freeze them?
Raw patties freeze well up to 2 months; cook from frozen, adding 1-2 minutes per side. Cooked patties become mushy when thawed due to moisture loss, so avoid freezing leftovers.
What if I don't have fresh dill?
Substitute 2 teaspoons dried dill, or omit entirely and add 1 tablespoon snipped fresh tarragon or chives for a different herbaceous note.
Can I use canned salmon instead?
Yes; use one 14.75-ounce can, well-drained and flaked. Reduce binder slightly since canned salmon is already cooked and more delicate; use 1/2 beaten egg and skip the food processor pulse step.