Asian Spiced Salmon Sliders with Soy Mayo & Spicy Slaw

The little salmon sliders pack a lot of punch. The slaw is a bit spicy and the soy mayo is very rich. But the real hero is is the wild caught Alaskan sockeye salmon.

Asian Spiced Salmon Sliders with Soy Mayo & Spicy Slaw 

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  • 2 pound green cabbage
  • .75 pound red cabbage
  • 1 small red onion, peeled, halved & thinly sliced (about 1 cup loosely packed)
  • 1 jalapeno chile, seeded, deveined & finely chopped plus more to taste
  • ¼ cup cilantro, leaves with some stem attached
  • 3 tablespoon fresh lime juice
  • 3 tablespoon rice vinegar
  • 3 tablespoon asian fish sauce
  • ¼ cup toasted black sesame seeds
  • 1 tablespoon sugar
  • ¼ cup plus 2 teaspoons soy sauce, divided
  • 2 tablespoon brown sugar
  • ½ cup mayonnaise
  • 1 teaspoon toasted sesame oil
  • 2 pound skinless, wild alaska sockeye salmon fillets
  • ½ cup mayonnaise
  • ¼ cup panko (japanese) bread crumbs
  • 4 green onions, white & light green parts, minced
  • ¼ cup minced cialntro leaves
  • 1 orange, zest only
  • 2 teaspoon grated fresh ginger
  • 1 tablespoon thai chili paste
  • 1 clove garlic, peeled & minced
  • ½ teaspoon salt
  • 16 slider buns, toasted or grilled as you prefer


Make the slaw: In a large bowl, toss the cabbages, red onion slices, jalapenos and cilantro until well combined. In a medium bowl, whisk lime juice, rice vinegar, fish sauce, sugar, and black sesame seeds. Pour the dressing over the vegetables. Toss to combine and season with salt and pepper. Cover & refrigerate until ready to use. This recipe makes more slaw than you might need save the rest as a side dish to another meal. 

Make the soy mayo: Combine ¼ cup soy sauce and 2 tablespoons brown sugar in a small saucepan set over medium high heat. Cook, swirling the pan often until a syrupy consistence is achieved about 3 minutes. Remove from heat and allow the mixture to cool somewhat. Then stir it into the mayonnaise along with 1 teaspoon toasted sesame oil. Cover & refrigerate until ready to use.

Make the sliders: Cut the salmon into 1‑inch pieces and transfer to the bowl of a food processor. Pulse 3–5 times until coarsely ground, taking care not to over-process or salmon will become a paste. Transfer to a mixing bowl and add panko, green onions, minced cilantro, minced ginger, orange zest, Thai chili paste, garlic, ½ teaspoon salt, and 2 teaspoons soy sauce Using a rubber spatula mix gently but thoroughly to combine. Divide the mixture into 16 small slider-sized patties. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate at least 2 hours. Or freeze and thaw just before grilling.