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.