Salmon Sliders with Yogurt-Cucumber-Dill Sauce Recipe
If you’re looking for a fresh, vibrant, and utterly delicious twist on classic sliders, the Salmon Sliders with Yogurt-Cucumber-Dill Sauce Recipe is exactly what you need in your culinary arsenal. These sliders combine tender, perfectly seared salmon with a creamy, tangy yogurt-cucumber-dill sauce that elevates every bite. From the pillowy homemade buns to the bright crunch of radishes and olives, this recipe balances flavors and textures in a way that’s irresistible for casual gatherings or a special weeknight treat.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, creating a harmony of taste, texture, and color that makes these sliders so memorable. From the earthy salmon to the cooling cucumber sauce and the fresh herbs, everything works perfectly together to make each bite pop.
- Salmon fillets (1–2 pounds): The star protein, offering a rich yet light flavor that’s perfect for grilling or pan-searing.
- Salt and pepper: Essential for seasoning the salmon to highlight its natural taste.
- Red onion (½, thinly sliced): Adds a subtle sharpness and crunch for texture.
- Radishes (4–6, thinly sliced): Provide a peppery, crisp bite for brightness.
- Rice vinegar (2 tablespoons): Brings acidity to balance the richness.
- Ripe avocado (1, sliced): Offers creamy, buttery notes that meld beautifully with the salmon.
- Lettuce leaves (3–4): Add freshness and a crisp base for the slider layers.
- Kalamata olives (¼ cup, chopped): Introduce a salty, briny contrast that surprises and delights.
- Long bamboo skewers (6–8): Perfect for securing the sliders and making them easy to serve.
- Greek yogurt (1 cup): The base of the sauce, providing creaminess and tang.
- English cucumber (½, grated): Adds refreshing crunch and moisture to the sauce.
- Dill (1 tablespoon dried or 2 tablespoons fresh, chopped): Imparts a fragrant herbal lift that pairs beautifully with fish.
- Black pepper, sea salt, celery salt (to taste): Enhance all the flavors in the sauce and sliders.
- Garlic (1 small clove, minced): Adds an aromatic depth to the yogurt sauce.
- Lemon zest (zest of 1 lemon): Brightens and lifts the flavor profile with citrus notes.
- Lukewarm water (½ cup), whole milk (½ cup): Key to making soft, fluffy slider buns.
- Active dry yeast (1 tablespoon): Essential for the dough to rise beautifully.
- Sugar (2 tablespoons): Feeds the yeast and adds a hint of sweetness to the buns.
- Kosher salt (1 teaspoon): Balances the dough’s flavors.
- Large egg (1, room temperature): Adds richness and structure to the dough.
- Sunflower oil or butter (3 tablespoons): Creates tenderness in the buns.
- Unbleached all-purpose flour (3½ cups): The foundation of the dough.
- Butter (2 tablespoons, melted): For brushing on buns to give a golden, shiny finish.
How to Make Salmon Sliders with Yogurt-Cucumber-Dill Sauce Recipe
Step 1: Prepare the Yogurt-Cucumber-Dill Sauce
This sauce is the heartbeat of the dish, bringing a vibrant tang and creamy texture that complements the salmon perfectly. Combine Greek yogurt, grated cucumber, dill, black pepper, sea salt, celery salt, minced garlic, and lemon zest in a blender. Blend until everything is smooth and well incorporated. Pop the sauce in the refrigerator to chill while you prepare the rest of the sliders—trust me, this tangy coolness is worth the wait.
Step 2: Make the Slider Buns
Homemade buns take these sliders to the next level with their fresh, airy bite and just the right amount of tenderness. Start by activating your yeast in lukewarm water with sugar. In another bowl, whisk together lukewarm milk, egg, and oil with kosher salt. Combine both mixtures, and gradually mix in the flour until a soft dough forms. Knead the dough on a floured surface until smooth and elastic — this is where the magic starts. Divide it into 12 to 14 portions, shape into balls, and let them rise on a baking sheet for 30 minutes. Brush with egg wash and bake until golden. The aroma of these buns baking will make it impossible to wait to assemble your sliders.
Step 3: Cook the Salmon
Pat your salmon fillets dry and season generously with salt and pepper. Heat a nonstick skillet with a touch of olive oil over medium heat, then sear the salmon pieces for 3 to 4 minutes per side. The goal is a beautifully caramelized exterior that seals in moisture, leaving you with salmon that flakes effortlessly yet holds its shape perfectly for your sliders.
Step 4: Assemble the Sliders
Slice your buns in half and slather each side with the vibrant yogurt-cucumber-dill sauce. Layer in the crisp lettuce leaves, add the seared salmon, creamy avocado slices, thinly sliced red onion, peppery radishes, and a scatter of briny Kalamata olives. Top it with the bun’s other half and secure with a bamboo skewer. These little bites are portable flavor bombs ready to impress anyone lucky enough to dig in.
How to Serve Salmon Sliders with Yogurt-Cucumber-Dill Sauce Recipe
Garnishes
Freshness and color make a huge difference, so sprinkle chopped fresh dill or thin ribbons of lemon zest on top of the sliders just before serving. A few extra slices of radish or microgreens can add that extra pop and crunch that everyone will love.
Side Dishes
These sliders pair wonderfully with light, crisp sides like a simple green salad with lemon vinaigrette, crunchy sweet potato fries, or even a refreshing couscous salad dotted with fresh herbs and lemon. Keep the sides light to let the sliders shine as the main attraction.
Creative Ways to Present
Try arranging the sliders on a rustic wooden board with small bowls of extra yogurt sauce and pickled veggies for dipping. Or stack sliders on tiered stands for a stylish party presentation. Adding edible flowers or curled cucumber ribbons gives an elegant, Instagram-worthy touch that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, wrap the salmon and buns separately in airtight containers and refrigerate. The buns stay fresh for up to two days, and the salmon about the same, though best enjoyed cold or gently warmed.
Freezing
You can freeze the slider buns before baking — just shape the dough balls and freeze on a tray. Once solid, transfer them to a freezer bag and bake from frozen, adding a few extra minutes. It’s a great way to have fresh slider buns on hand anytime!
Reheating
To reheat, warm the salmon gently in a skillet over low heat or in the microwave to avoid drying out. Toast the buns lightly in the oven or toaster oven to revive their softness and slight crispness. Reassemble the sliders fresh with sauce and toppings.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just be sure to thaw it completely and pat it dry before cooking. This will help achieve a nice sear and prevent excess moisture from diluting flavors.
Is there a substitute for the yogurt-cucumber-dill sauce?
If you’re out of Greek yogurt, sour cream or crème fraîche works well too. Just keep the ratio of cucumber and dill, as they provide that signature fresh and herbal profile.
Can I make the slider buns without yeast?
Yeast is important for the soft, fluffy texture of these buns. While quick breads or store-bought slider buns can be used, nothing quite matches the homemade yeast buns for this recipe.
What if I don’t have fresh dill?
Dried dill can be used, but use about half the amount since it’s more concentrated. The flavor will be slightly different but still delicious!
Are these sliders suitable for kids?
Yes, these sliders are mild and flavorful, but you might want to go easy on the onion or olives based on your kids’ preferences. The creamy avocado and yogurt sauce usually win them over!
Final Thoughts
Making Salmon Sliders with Yogurt-Cucumber-Dill Sauce Recipe is such a joy, from the homemade buns to the vibrant assembly. Every bite feels like a celebration of fresh and wholesome ingredients coming together. Whether you’re serving them for a casual weekend lunch or impressing friends at a get-together, these sliders are sure to become a beloved favorite. Give them a try—you won’t regret it!
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Salmon Sliders with Yogurt-Cucumber-Dill Sauce Recipe
- Total Time: 50 minutes
- Yield: 12 sliders 1x
- Diet: Low Fat
Description
These Salmon Sliders with Yogurt-Cucumber-Dill Sauce offer a delightful combination of tender salmon, creamy avocado, and a refreshing yogurt-based sauce nestled in homemade slider buns. Perfect for a flavorful appetizer or light meal, these sliders balance fresh veggies, savory fish, and a tangy dill sauce in every bite.
Ingredients
For the Salmon Sliders:
- 1–2 pounds salmon fillets, cut into 2”x4” pieces
- Salt and pepper, to taste
- ½ red onion, thinly sliced
- 4–6 radishes, thinly sliced
- 2 tablespoons rice vinegar
- 1 ripe avocado, sliced
- 3–4 lettuce leaves
- ¼ cup Kalamata olives, chopped
- 6–8 long bamboo skewers
For the Yogurt-Cucumber-Dill Sauce:
- 1 cup Greek yogurt
- ½ English cucumber, grated
- 1 tablespoon dried dill (or 2 tablespoons fresh dill, chopped)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon sea salt
- ¼ teaspoon celery salt
- 1 small garlic clove, minced
- Zest of 1 lemon
For the Slider Buns:
- ½ cup lukewarm water
- ½ cup lukewarm whole milk
- 1 tablespoon active dry yeast
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 large egg, room temperature
- 3 tablespoons sunflower oil (or butter, coconut oil, olive oil)
- 3 ½ cups unbleached all-purpose flour
- 2 tablespoons butter, melted
Instructions
- Prepare the Yogurt-Cucumber-Dill Sauce: In a blender or using a hand blender, combine the Greek yogurt, grated cucumber, dill, black pepper, sea salt, celery salt, minced garlic, and lemon zest. Blend until smooth and well combined. Chill the sauce in the refrigerator until ready to serve to enhance the flavors.
- Make the Slider Buns: In a large bowl, mix lukewarm water, active dry yeast, and sugar. Let the mixture sit for 5 minutes until it becomes frothy, indicating the yeast is active. In a separate bowl, whisk together lukewarm milk, egg, oil, and kosher salt. Add this liquid mixture to the yeast mixture and gradually incorporate the flour, one cup at a time, until a soft dough forms. Knead the dough on a floured surface for 5 to 8 minutes until it becomes smooth and elastic. Divide the dough into 12 to 14 equal pieces, shape each into balls, and place them onto a parchment-lined baking sheet, spacing them 2 to 3 inches apart. Cover with a towel and let the dough rise for 30 minutes. Preheat your oven to 400°F (200°C). Brush the risen buns with egg wash and optionally sprinkle with sesame seeds. Bake for 12 to 14 minutes or until the buns turn golden brown. Let them cool slightly before slicing.
- Cook the Salmon: Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Heat a nonstick skillet over medium heat and add a small amount of olive oil. Sear the salmon pieces for 3 to 4 minutes per side until cooked through and lightly browned on the outside. Remove from heat.
- Assemble the Sliders: Slice the cooled slider buns in half horizontally. Spread a generous layer of the chilled yogurt-cucumber-dill sauce on each bun half. Layer the bottom halves with lettuce leaves, seared salmon, avocado slices, thinly sliced red onion, radishes, and chopped Kalamata olives. Place the top halves of the buns over the fillings and secure each slider with a bamboo skewer to hold all ingredients together. Serve immediately for best freshness.
Notes
- For extra flavor, marinate the salmon briefly with lemon juice and herbs before cooking.
- If fresh dill is available, use it instead of dried for a brighter taste.
- The slider buns can be made ahead and stored in an airtight container for up to two days or frozen for longer storage.
- To make the sliders gluten-free, substitute the flour in the buns with a gluten-free baking blend and adjust liquid quantities as needed.
- Always use fresh active dry yeast to ensure proper rising of the buns.
- Adjust the amount of yogurt-cucumber-dill sauce to preference; it also works well as a dip on the side.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Slider
- Method: Baking
- Cuisine: American
