I usually buy a side of salmon, then cut it into 5 or 6 fillets. This way I can freeze the individual fillets for later use. But then I always have that uneven tail end piece left over that is just not the same primo piece as the others. So I like to use the thinner end pieces for my Lemon Pasta Salmon or these satisfying but simple Salmon Sliders.

Oftentimes, when I am prepping dinner, I remove the meat from the refrigerator an hour or two prior to cooking. But with this recipe I keep the salmon in the fridge until I get hungry because these thin pieces don’t need much time to come to room temperature.

When ready to cook, I remove the salmon from the refrigerator, brush with olive oil, and sprinkle with lemon pepper seasoning. Then I just set it aside until I am ready to grill.

I like to mix the mayonnaise dressing and toast the buns before I start any cooking–again, because these small pieces of salmon cook very quickly.

Most of the time, when I make these, I use my counter top electric grill (Like a George Foreman Grill), because I am just cooking one or two pieces of salmon and don’t want to heat up the outside grill or oven broiler. If you prefer, you can even use a frying pan to saute the salmon.

While the salmon is cooking, I spread both sides of the buns with the mayonnaise-dill sauce, and then place lettuce on the bottom bun, ready to receive the hot, juicy salmon.

I usually try to pull the salmon off the heat source when it registers about 150-155 on an instant read thermometer. Residual heat cooks it bit more without drying it out. Finish assembling the sandwich and dig in!

SALMON CLUB SLIDERS

1/2 cup low fat mayonnaise
1/2 lemon
2-3 teaspoons chopped fresh dill
1/2 teaspoon granulated onion
2 slider buns, or small ciabatta buns

2 (1- 1/2 oz) pieces fresh salmon
Olive oil
Lemon-pepper seasoning
2 slices bacon, cooked
2 slices tomato
Fresh lettuce

Combine mayonnaise, lemon, dill, and onion. Toast buns, if desired.
Spread dill mayonnaise over top and bottom of buns. Brush olive oil over salmon pieces, then sprinkle lemon-pepper seasoning over top. Grill or broil salmon over medium high heat until cooked to desired doneness. I usually try to pull the salmon off the heat source when it registers about 150-155 on an instant read thermometer. Residual heat cooks it bit more without drying it out.
Layer lettuce, cooked salmon, bacon, and tomato on bottom bun. Add top bun and serve warm.