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
Scale
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
