Grilled Alaska Salmon Sliders with Green Goddess AioliCourse: Main, AppetizersCuisine: Seafood
Come summertime, we head outdoors and grill as much as possible. But there are only so many burgers and hot dogs you can eat before things get a little boring. Enter your new slider superstar: grilled wild Alaska salmon sliders on mini pretzel buns with avocado, microgreens, and Green Goddess aioli. Oh, yes, it’s as good as it sounds, and also happens to be quick and easy to prepare.
Here, we grill high-quality, wild Alaska salmon simply with salt and pepper. For any pickier eaters in your life, you could put that grilled salmon on a bun by itself and call it a night. But we couldn’t leave it be, so we also add fresh avocado, a tangle of microgreens, and an herbaceous, summery Green Goddess-inspired aioli that ties everything together.
Of course, for a truly excellent sandwich you need truly excellent salmon, which is why we always turn to wild Alaska salmon. There’s a reason that over 90% of the salmon caught in the U.S. comes from Alaska. Its cold, pristine waters are the perfect habitat for salmon, resulting in the highest quality fish you can find. From its vibrant color to its high levels of omega-3 fatty acids and protein, Alaska salmon is simply the best.
With a firm, meaty texture, salmon is also a dream to grill, as long as you make sure your grill is hot and your grates are greased before starting. If you have trouble flipping the salmon, wait another minute until it releases easily. You can certainly remove the crispy salmon skin for the sandwich (it’s much easier to remove after it’s been cooked than before) but some might say that’s the best part.
- For the Green Goddess aioli:
⅓ cup parsley leaves
3 tbsp tarragon leaves
2 tbsp minced chives
2 tbsp freshly squeezed lemon juice
1 tsp anchovy paste
1 clove garlic
½ tsp salt
½ cup mayo
- For the grilled salmon:
1½ tbsp olive oil
1 tsp kosher salt
1 tsp black pepper
2 pounds Alaska salmon, skin on, cut into 8 even pieces (around 2- to 3 square inches)
- For the sliders:
8 mini pretzel buns
1 avocado, sliced
½ red onion, thinly sliced
- For the Green Goddess aioli: Put parsley, tarragon, chives, lemon juice, anchovy paste, garlic, and salt in a blender and blend on high until smooth. Add mayonnaise and blend again until fully combined. Set aside. This can be made ahead and refrigerated for up to five days.
- For the grilled salmon: Fire up the grill to preheat and carefully oil the grates. Lightly brush salmon on all sides with olive oil and season with salt and pepper. Put salmon fillets on the hot grill, skin side up, and cook, covered for four minutes, until the fish easily releases from the grill (if it sticks when you go to flip it, give it another minute). Flip and cook on the other side for another two- to five minutes, depending on how thick the salmon is, until it’s cooked through and skin is crispy. Transfer to a plate. You can remove the salmon skin at this time or leave it on.
- Assemble the sliders: Spread an even layer of Green Goddess aioli on either side of each mini pretzel bun. Top the bottom bun with a salmon fillet, a slice or two of avocado, red onion, and a small handful of microgreens. Close the sandwich and serve.
Alaska Seafood Marketing Institute
311 N. Franklin St. STE 200
Juneau, AK 99801