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Smoky Glazed Salmon Sliders with Yogurt Caper Dill Sauce

Makes 8 sliders.


    Smoky Glazed Salmon Sliders with Yogurt Caper Dill Sauce

    Mini salmon burgers are the ultimate for both small and large appetites. Great for little appetites, or two per person as a main course. The cool and creamy yogurt topping is a complementary addition to the smoky glazed salmon.



    Tabasco chipotle sauce is available in grocery stores. Alternatively, mash 1/2 chipotle pepper in adobo sauce until smooth and add 2 tsp (10 mL) to salmon glaze. For tender taste buds, substitute Tabasco with a little honey and Dijon.


    Smoky Glazed Salmon Sliders with Yogurt Caper Dill Sauce


    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 2 tsp (10 mL) raw cane sugar
    • 1 tsp (5 mL) Tabasco chipotle sauce
    • Pinches of salt and pepper
    • 1 lb (450 g) skinned and boned side of wild salmon, cut into 8 - 2 oz (57 g) pieces
    • 8 mini slider buns, whole wheat, brioche, or gluten free
    • 4 bibb lettuce leaves, halved
    • 1/4 cup (60 mL) thinly sliced red onion rings
    • 1 firm but ripe avocado, pitted, peeled, and thinly sliced
    • Spiralized Japanese cucumbers, for garnish
    Yogurt Caper Dill Sauce
    • 1 cup (250 mL) full-fat plain Greek yogurt
    • 1 Tbsp (15 mL) capers, rinsed, drained, and minced
    • 1/4 cup (60 mL) minced fresh dill
    • Finely grated zest and juice from 1 lemon
    • Freshly ground black pepper


    Per serving:

    • calories285
    • protein20g
    • fat (3 g sat. fat15g
    • trans fat)0g
    • carbohydrates19g
      • sugars5g
      • fibre4g
    • sodium221mg



    Preheat oven to 400 F (200 C). In small bowl, combine oil and sugar. Stir until sugar is dissolved. Stir in Tabasco and salt and pepper to taste. Brush glaze over salmon pieces and spread out in single layer on baking sheet lined with parchment. Set aside to marinate while preparing remaining ingredients.


    Toast buns, cut side down, in hot grill pan until as done as desired. Set aside.


    In small bowl, combine Yogurt Caper Dill Sauce ingredients and stir to blend, adding pepper to taste. Refrigerate until ready to assemble.


    In preheated oven, bake salmon for 5 to 6 minutes or until desired doneness. Place generous dollops of yogurt sauce on bottom halves of buns. Top each with a piece of bibb lettuce, glazed salmon, red onion, a couple of avocado slices, and bun tops. Serve hot with spiralized cucumber alongside.


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    This recipe is part of the Street Food Chic collection.



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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.