I saw a recipe for Salmon Pattie Sliders at This Happy Mommy and, since I’m trying to eat more fish I wanted to try it. Of course I had to add a couple of ingredients because
I didn’t really want to taste the salmon that’s the way I roll. This is my version: Bam’s Salmon Pattie Sliders with Lemon Aioli. If you like salmon I think you’d like either version!
As This Happy Mommy a.k.a. Jessica says this meal is quick to put together. I love that! In less than 30 minutes I’d made the sliders and baked them!
First I preheated the oven to 375 degrees F and minced a large clove of garlic and some red onion (a tablespoon).
I mixed the eggs whites and mayonnaise then added Worcestershire sauce, the minced red onion and minced garlic. Then added the salmon and Italian breadcrumbs. I started with the 1 1/2 tablespoons of mayonnaise that Jessica uses but, with the addition of the onion and garlic I felt it needed 2 tablespoons of mayonnaise.
To form the patties I used a 1/4 cup measuring cup with the salmon mixture. I didn’t pack it in too much so they were scant quarter cups.
Then I just turned the measuring cup over and smacked it on the baking sheet to release the patties (and a little aggression).
I baked the patties for 5 minutes per side and while they were baking I whipped up a little lemon aioli using 1/4 cup mayonnaise and about 2 teaspoons of lemon juice. I cut up a bit of parsley into the aioli but it’s not a necessary ingredient.
To make this a little more special I lightly buttered my slider buns and browned them in my cast iron skillet.
Although I expected to be less than happy about eating fish I was pleasantly surprised that these little sliders were good! And Mr. Comfortable was really happy since he likes fish! Thank you again to Jessica from This Happy Mommy for the great idea.
Bam’s Salmon Pattie Sliders with Lemon Aioli
For the salmon patties:
1 (7.5 ounce) can of salmon, drained and flaked
1 and 1/2 tablespoons egg whites
2 tablespoons mayonnaise
1 tablespoon red onion, minced
1 clove garlic, minced
1/4 cup Italian bread crumbs
1/4 teaspoon Worcestershire sauce
6 slider buns
For the lemon aioli:
1/4 cup mayonnaise
1 1/2 – 2 teaspoons lemon juice
For salmon patties:
Preheat oven to 375 F
Combine salmon, egg whites, mayonnaise, red onion, garlic, bread crumbs, and Worcestershire sauce.
Form patties using a 1/4 cup measuring cup (this makes a perfect size for slider buns).
Place on baking sheet.
Bake 5 minutes on each side.
For lemon aioli:
Mix mayonnaise and lemon juice until well combined.
Butter 6 slider buns and cook over medium high heat in a large skillet until browned and crispy.
Serve the salmon patties on the buns topped with lemon aioli.