When I first saw this recipe, I thought it would be interesting to try. Little did I know how much I would LOVE these salmon sliders! I think it’s Richard’s chipotle mayo (recipe below) that makes it, I can’t take all the credit! The longest part about the recipe is waiting for the oven to preheat. After that, cooking the fish takes only a few minutes then you’re ready to serve with the fixings!
- 1 pound salmon filets
- Kosher salt and freshly ground black pepper, to taste (about 1 teaspoon each)
- 4 split slider buns, toasted, for serving
- Spinach, for serving
- Sliced tomatoes, for serving
- Richard’s chipotle mayo
Preheat the oven to the broiler setting. Line a baking sheet with parchment paper.
Cut the salmon into square pieces that fit the slider buns; season with salt and pepper, to taste.
Place the salmon filets onto the prepared baking dish and broil until pink, about 5 minutes. Gently flip and broil until the fish flakes easily with a fork, about 5 minutes.
Serve salmon on rolls with spinach, tomatoes and chipotle mayonnaise.