Summer is just about over, unless you live in the South lol. I love some fresh seafood for dinner an this recipe is quick and easy not to mention you could prep ahead of time then cook in the air fryer for a hot meal in no time. I made the marinade the day before and cut up all the fish. The day of I combine everything and let the marinade do it’s magic. I made these for a pool playdate we had and these where a huge hit.

Mini Salmon Sliders w/ Garlic Lemon Aioli
(Adapted from Martin’s Famous Potato Rolls)

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For The Lemon Garlic Aioli:
1 1/2 Cups Mayonnaise
6 Cloves Garlic, minced
1 Medium Lemon, juice
3/4 Teaspoon Salt
3/4 Teaspoon Fresh Ground Pepper
2-3 Teaspoon Fresh Dill, minced

In a medium bowl, add mayonnaise, garlic, lemon juice, salt, pepper, and dill; mix well to combine. Season with additional lemon juice and salt, to taste. Cover and refrigerate until ready to use.

For The Marinade:
1/3 Cup Soy Sauce
1/3 Cup Brown Sugar
1/2 Cup Water
1/3 Cup Vegetable Oil
1 1/2 Teaspoon Lemon Pepper
3/4 Teaspoon Onion Powder
3/4 Teaspoon Garlic Powder
1 1/2 Teaspoon Ground Ginger

In a large bowl, add soy sauce, brown sugar, water, vegetable oil, lemon pepper, onion powder, garlic powder, and ground ginger; whisk to combine. Divide marinade into two large ziplock bags and carefully add the salmon chunks to the bags to marinate (12 pieces per bag). Allow salmon to marinate in the fridge for at least 30 minutes or up to 4 hours.

For The Sliders:
3 Pounds Salmon Filets, cut into 24 two-ounce portions
24 Martin’s Party Potato Rolls, split
Lettuce

Heat a large skillet over medium heat with a drizzle of olive oil. Working in batches, cook sliders for 3-5 minutes per side. Alternately: cook salmon on oiled grill over medium heat for approximately 5-8 minutes per side (depending on the thickness of your fish). Transfer cooked fish to a platter to rest.

Optional: lightly toast halved Party Rolls on a skillet or grill for 1-2 minutes until golden-brown.

Top bottom buns with lettuce, salmon, and lemon garlic aioli, then add top buns. Serve and enjoy.

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