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Josh's Fishtival Salmon Sliders

These were a hit at our annual celebration and the recipe much requested, so we’re bringing you these sun-dried tomato and feta cheese salmon sliders from Josh’s Wild for Salmon kitchen! Plus, the Asian Slaw and Creamy Dill Sauce he topped them with!

wild for salmon ground salmon sockeye burger


Yield 8-9 sliders

For the Sliders:

1lb Ground Sockeye Salmon

3T sun-dried tomatoes

2T feta cheese, crumbled

1t salt 

1/2t pepper

For the Asian Slaw:

½ head of green cabbage, shredded

½ head red cabbage, shredded

4 large granny smith apples, shredded

½ T ginger root, peeled & minced

¼c  sugar

¾c mayo

2T soy sauce

½ T Sesame seeds

For the Dill Sauce:

½ c Sour cream

¼ c Mayo

1 lemon, juiced

2T fresh chopped dill  

1 t salt

½ t black pepper


First, make the slaw a few hours ahead of serving time.

Shred cabbage, apples, and ginger and combine.

In a separate bowl mix the mayo, sugar and soy sauce. Whisk together. Stir the dressing into the cabbage mixture. Top with sesame seeds and refrigerate for 2-3 hours.  

For the sliders, mix all ingredients into the ground salmon meat. Scoop burger mixture into 2 oz portions (with a scoop if you’ve got it!). Press each round flat into a small slider.

Prepare the dill sauce before cooking the sliders: combine all ingredients and season with extra salt if desired.

wild for salmon sliders at fishtival recipe

To cook the sliders, pre-heat a panini press or sauté pan to med-high heat. 

Coat cooking surface with small amount of olive oil and cook sliders for 1-2 min on each side.

Assemble the sliders by placing each slider on a bun (best if sized for the smaller burgers!), top with slaw and drizzle dill sauce on top.


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