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Shoreline Salmon Sliders and Crispy Slaw

  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 12 sliders
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1 1/2 to 2 pounds salmon fillet, skin removed

1 tablespoon lemon pepper seasoning

Canola oil, for grilling

2 tablespoons spicy brown mustard

2 tablespoons red wine vinegar

1 teaspoon sugar

One 6-ounce bag shredded red cabbage

2 scallions, sliced

Salt and freshly ground black pepper 

1/4 cup sweet chili sauce

1/4 cup tartar sauce

1/4 cup whipped cream cheese, softened

12 mini buns or dinner rolls


  1. Preheat the grill to medium-high heat.
  2. 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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