Salmon Sliders With Sriracha Aioli

Omega-3–rich salmon is the perfect fish for grilling. It may have more calories than other fish, but those heart-healthy fats protect the fish from drying out over high heat so it stays moist and flavorful. Salmon’s bold flavor can handle spice, so it pairs well with this zesty pepper sauce.

under 10 mins
dinner lunch

Ingredients for servings

    Sriracha aioli

  • 0.33333333333 cup light mayonnaise

  • 1 tablespoon chopped fresh cilantro

  • 1 tablespoon Sriracha pepper sauce

  • 1 tablespoon low-sodium soy sauce

  • the salmon sliders

  • 1 pound sockeye salmon fillet skin and pin bones removed

  • 8 roll slider buns about 90 calories per roll


  • Prepare a charcoal fire or preheat a gas grill to medium-high heat. Coat grill rack with cooking spray.

  • To make the aioli, in a small bowl combine mayonnaise, cilantro, Sriracha and soy sauce. Cover and chill until ready to serve. This makes about 8 tablespoons.

  • Cut salmon into 8 pieces, about 55 grams each (thin tail pieces may need to be grilled on lightly greased foil and stacked after grilling). Place on grill 3–5 minutes, turning once, until medium or desired degree of doneness.

  • Spread 1 1/2 teaspoons mayonnaise mixture on cut side of bottom buns. Place salmon and watercress on bottom bun; spoon on 1 1/2 teaspoons mayonnaise mixture and add bun top. Skewer with pick, if desired.

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