Sweet Chili Salmon Sliders
Our sweet chili salmon sliders foodservice recipe is perfect for your lunch menu or as an evening appetizer.
Ingredients
- 1 (40 oz) pouch Chicken of the Sea® Pink Salmon, Skinless & Boneless
- 1 c cilantro, chopped
- 1 c green onions, chopped
- ¼ c soy sauce
- 1 c Thai sweet chili sauce - divided
- 1 Tablespoon + 1 teaspoon lime zest
- 2 c Panko (Japanese breadcrumbs) or fresh bread crumbs
- 4 eggs
- ¼ c vegetable oil
- 24 small dinner rolls, split
- 48 lettuce leaves or greens of choice
- 48 thin slices ripe mango
- 48 thin slices cucumber
Instructions
- Combine salmon, cilantro, green onions, soy sauce, ¼ cup sweet chili sauce, lime zest, breadcrumbs, and egg until just combined.
- Shape mixture into 24 small patties.
- Heat lightly oiled griddle over medium heat.
- Add salmon patties and fry until cooked through and lightly browned, 2 to 3 minutes per side. Brush with remaining sweet chili sauce during last few minutes of cooking.
- Place lettuce and salmon patty on each roll bottom, top with 2 slices of mango and 2 slices of cucumber.
- Add roll tops and serve with extra sweet chili sauce if desired.
