Recipe courtesy of Sandra Lee
Save Recipe Print
Total:
25 min
Prep:
20 min
Cook:
5 min
Yield:
12 sliders
Level:
Easy
Total:
25 min
Prep:
20 min
Cook:
5 min
Yield:
12 sliders
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the grill to medium-high heat.

Cut the salmon into 2-inch squares so that you get 12 portions, 2 to 3 ounces per portion. Sprinkle both sides of each salmon square with the lemon pepper seasoning. Brush the grill grates with a paper towel that has been soaked in canola oil. Grill the salmon until just cooked through, about 3 minutes per side. In a large bowl, whisk together the mustard, red wine vinegar and sugar. Add the cabbage and scallions and toss to coat. In a small bowl, stir together the sweet chili sauce and tartar sauce with the cream cheese. Spread about 1 teaspoon sauce on both the tops and bottoms of the mini buns. Place a square of salmon on a bun and top with the crispy slaw.

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