| For Aioli: | |
| 1 1/2 cups Mayonnaise | |
| 1 Medium Lemon, juice | |
| 6 Cloves Garlic, minced | |
| 2-3 tsp. Fresh Dill, minced | |
| Pinch of Salt | |
| For Marinade: | |
| 1/3 Cup Soy Sauce | |
| 1/2 Cup Water | |
| 1/3 Cup Brown Sugar | |
| 1 1/2 tsp. Lemon Pepper | |
| 3/4 tsp. Onion Powder | |
| 3/4 tsp. Garlic Powder | |
| 1 1/2 tsp. Ground Ginger | |
| 1/3 Cup Olive or Avocado Oil | |
| For Sliders: | |
| 3 lbs. Salmon Fillets, cut into 24 two-ounce portions | |
| 24 Mini Potato Rolls, split | |
| Lettuce or arugula |
| 1. | In a medium bowl, add mayonnaise, lemon juice, dill, garlic, and salt; mix well to combine. Season with additional lemon juice and salt, to taste. Cover and refrigerate until ready to use. |
| 2. | For Marinade: In a large bowl, add soy sauce, brown sugar, water, vegetable oil, lemon pepper, onion powder, garlic powder, and ground ginger; whisk to combine. Add marinade and salmon in a large sealable bag and marinate. Allow salmon to marinate in the fridge for at least 30 minutes or up to 4 hours. |
| 3. | For Sliders: Cook salmon on an oiled grill over medium heat for approximately 5-8 minutes per side (depending on the thickness of your fish). Transfer cooked fish to a platter to rest. |
| 4. | Top bottom buns with lettuce, salmon, and lemon garlic aioli, then add top buns. Serve and enjoy. |
These salmon sliders are perfect for tailgating, picnics, or any family gathering. It is easy to scale this recipe down for a weeknight dinner, too!
Don’t forget to eat seafood at least twice a week!
Enjoy this recipe for Salmon Sliders with Garlic Lemon Aioli and don’t forget to Eat Seafood America!
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