Irresistible Salmon Sliders with Tangy Yogurt-Cucumber-Dill Sauce

These mouthwatering salmon sliders are the perfect mini burgers, featuring juicy salmon fillets paired with a refreshing yogurt-cucumber-dill sauce. Served on homemade mini slider buns, this recipe is a healthy, flavorful option that’s perfect for brunch, entertaining, or casual dinners.

Every time I make these salmon sliders, they’re an instant hit with my family, especially my husband. We stumbled upon this recipe during a lazy weekend brunch, and it quickly became a favorite. The best part? Even our picky eaters devour them! Now, it’s a must-make for family gatherings and backyard barbecues. There’s something about the combination of the fresh salmon and creamy, tangy yogurt sauce that has everyone asking for seconds. Plus, watching the homemade buns rise in the oven always fills our kitchen with an incredible aroma—everyone gathers around the kitchen in anticipation!

Why This Salmon Slider Recipe Stands Out

Fresh, Flavorful Ingredients: Each slider features perfectly seared salmon fillets, fresh vegetables, and an irresistible yogurt-cucumber-dill sauce.
Healthy and Tasty: The rich omega-3s from salmon, combined with a yogurt-based sauce, make this a wholesome, yet decadent meal.
Homemade Slider Buns: Forget store-bought! These fluffy, golden buns are worth every minute, and the recipe allows for easy freezing for future meals.
Perfect for Any Occasion: Whether it’s brunch, a pool party, or a casual family dinner, these sliders offer the perfect mix of gourmet flavors and comfort food appeal.

Ingredients:

Salmon Sliders:

900g to 1kg (2 lbs) salmon fillets, cut into 5 cm x 10 cm (2″ x 4″) pieces
Salt and pepper, to taste
1 batch of mini slider buns (recipe below)
½ red onion, thinly sliced
4-6 radishes, thinly sliced
2 tbsp rice vinegar (30g), salt and pepper to taste
1 ripe avocado, sliced
3-4 lettuce leaves
60g (¼ cup) Kalamata olives, pitted and sliced
6-8 long bamboo skewers

Yogurt-Cucumber-Dill Sauce:

240g (1 cup) Greek yogurt
½ English cucumber or pickling cucumber, grated
1 tbsp dried dill or 2 tbsp fresh dill
½ tsp ground black pepper (2.5g)
¼ tsp sea salt (1.5g)
¼ tsp celery salt (1.5g)
1 small garlic clove, minced
Zest of 1 lemon

Mini Slider Buns:

120ml (½ cup) lukewarm water
120ml (½ cup) lukewarm whole milk
1 tbsp active dry yeast
2 tbsp sugar
1 tsp kosher salt
1 large egg, room temperature
3 tbsp sunflower oil (butter, coconut oil, or olive oil can be substituted)
450g (3 ½ cups) unbleached all-purpose flour
2 tbsp butter, melted for brushing

Directions:

For the Yogurt-Cucumber-Dill Sauce:

In a blender or using a hand blender, combine the Greek yogurt, grated cucumber, dill, ground pepper, sea salt, celery salt, minced garlic, and lemon zest. Blend until smooth. Chill in the fridge until ready to serve.

For the Salmon Sliders:

Pat the salmon fillets dry and season generously with salt and pepper on both sides.
Prepare the onion and radishes by thinly slicing them, then toss them with rice vinegar, salt, and pepper to taste. Set aside.
Slice the avocado and prepare the lettuce leaves. Pit and slice the Kalamata olives.
Preheat a skillet over medium-high heat. Cook the salmon fillets for 3-4 minutes per side, or until they’re golden on the outside and cooked through on the inside.

For the Slider Buns:

In a large bowl, combine the lukewarm water, active dry yeast, and sugar. Let it sit for about 5 minutes until the yeast is activated and bubbly.
In a separate bowl, whisk together the warm milk, egg, oil, and salt. Add this mixture to the yeast.
Gradually add the flour, mixing with your hand or a stand mixer fitted with a dough hook. Knead until the dough forms and is smooth, about 5-8 minutes.
Divide the dough into 12-14 pieces, shape them into balls, and place them on a parchment-lined baking sheet. Cover with a towel and let them proof for about 30 minutes.
Preheat the oven to 200°C (400°F). Brush the tops of the buns with melted butter or an egg wash, and sprinkle with sesame seeds if desired.
Bake the buns for 12-14 minutes until golden brown. Let them cool on a wire rack.

Assembly:

Slice the mini slider buns in half.
Spread a generous amount of the yogurt-cucumber-dill sauce on each bun.
Place a piece of seared salmon on the bottom half of each bun, followed by some sliced avocado, pickled onions, radishes, lettuce, and Kalamata olives.
Secure each slider with a bamboo skewer, then serve immediately.

Notes:

Substitutions: If you prefer, you can swap out the salmon for grilled chicken or even a vegetarian option like grilled portobello mushrooms.
Make-Ahead Tip: The slider buns can be made ahead and frozen. Just thaw them out and toast them lightly before assembling.
Nutritional Tip: Using Greek yogurt in the sauce provides a good source of protein, while the healthy fats in salmon and avocado make this meal nutritious as well as delicious.