Blackened Salmon Sliders with Rainbow Slaw

You have to try these Blackened Salmon Sliders with Rainbow Slaw! They're one of those recipes that feel fancy, but are totally chill to pull off. Think juicy wild salmon with a spicy blackened crust, creamy guac, and this crunchy, colourful slaw to balance it out.

Perfect for when you want something fresh and flavourful, whether that's a weekend cook-up or dinner with friends. Assemble them, toast those buns, pile on the slaw, and dig in. Seriously, you'll want these on rotation.

Ingredients

• Wild Chinook Salmon Filet
• Paprika
• Salt
• Granulated garlic
• Black pepper
• Granulated onion
• Cayenne pepper
• Dried oregano
• Dried thyme
• Avocado oil
• Slider buns
• Guacamole
• Slaw

Rainbow Slaw (served as a topping and a side dish)

• Apple cider vinegar
• White vinegar
• Dijon mustard
• Honey
• Hot sauce
• Celery seed
• Olive oil
• Green cabbage
• Red cabbage
• Carrot
• Red bell pepper
• Jalapeños
• Kosher salt
• Fresh cracked pepper

See recipe card for quantities.

Instructions

If making the rainbow slaw:

In a small mason jar add the vinegars, mustard, honey, hot sauce, celery seeds and oil. Shake well to combine and set aside.

In a large bowl add the cabbages, red bell pepper, carrot, and jalapeños. Stir to combine.

When almost ready to serve, shake the dressing then pour a small amount of it onto the cabbage mixture and mix until combined. Continue to add dressing to your liking.

Season with salt and pepper, and chill before serving.

Salmon:

Rinse the salmon with cold water, then pat dry with a paper towel.

Using a sharp knife portion the salmon into 8 or 9 pieces that are the equivalent size of the buns.

In a small bowl or spice jar combine the salt, granulated garlic, black pepper, granulated onion, cayenne pepper, dried oregano, dried thyme and mix to combine.

Liberally sprinkle the seasoning over both sides of the salmon.

Preheat the oven to 350°F.

Turn on your exhaust fan or open a window.

Heat a large skillet over medium-high and add the oil.  

When the oil is just beginning to smoke, sear the salmon. Since the salmon will vary in thickness, sear the thicker pieces first and do not overcrowd the pan. Place the first seasoned side of the salmon into the hot pan and cook undisturbed for about 1 minute. When the spices have blackened, flip the salmon, and cook the second side until blackened. Move to a parchment lined sheet pan and place in the preheated oven while you sear the thinner pieces. Place the blackened thinner pieces on the sheet pan and return to the oven for 3 to 8 minutes depending on your preferred doneness. We like our wild salmon medium-rare to medium so 3 minutes is enough for us.

Assemble the sliders:

Toast the buns.

To assemble, layer the bottom bun with guacamole, followed by a piece of salmon, then finish with a handful of slaw. Add the top bun and serve with a big helping of Rainbow Slaw on the side. Enjoy.

Watch how these Blackened Salmon Sliders with Rainbow Slaw were made here.

Top tip

For less stress when your guests arrive, the salmon can be seared, and allowed to completely cool. Then refrigerated. Reheat them in the 350°F oven on a sheet pan for 10-15 minutes until heated throw and cooked to your desired preference.  Assemble the sliders and enjoy!

This recipe was created in partnership with Hestan. Cooked in the Hestan Duel fuel oven using the Hestan Culinary 12.5″ NanoBond skillet and the OvenBond Tri-ply Medium Sheet Pan. Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

📖 Recipe

Blackened Salmon Sliders with Rainbow Slaw

You have to try these Blackened Salmon Sliders with Rainbow Slaw! They're one of those recipes that feel fancy, but are totally chill to pull off. Think juicy wild salmon with a spicy blackened crust, creamy guac, and this crunchy, colourful slaw to balance it out.

Perfect for when you want something fresh and flavourful, whether that’s a weekend cook-up or dinner with friends. Assemble them, toast those buns, pile on the slaw, and dig in. Seriously, you’ll want these on rotation.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 13 minutes mins

Total Time 33 minutes mins

Course Appetizer, Game Day Snack, Lunch

Cuisine North American

Servings 8 – 9 Sliders

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 2 pounds Wild Chinook Salmon Filet centre cut, boned and skinned
• 1 ¼ teaspoons paprika
• 1 teaspoons salt
• 1 teaspoons granulated garlic
• ½ teaspoon black pepper
• ½ teaspoon granulated onion
• ½ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 tablespoon avocado oil
• 9 slider buns
• ½ cup guacamole homemade or store bought
• 2 cups slaw try our Rainbow Slaw or store bought

Rainbow Slaw (served as a topping and a side dish)

• ¼ cup of apple cider vinegar
• 2 tablespoons white vinegar
• 1 tablespoon of Dijon mustard
• 1 tablespoon of honey or 1 teaspoon of sugar
• 2 teaspoons hot sauce
• 1 teaspoon of celery seed
• ¼ cup of olive oil
• ½ head of green cabbage thinly sliced
• 1 cup red cabbage thinly sliced
• 1 large carrot shredded using a grater
• 1 small red bell pepper thick sliced
• 2 small jalapeños thinly sliced
• Kosher salt and fresh cracked pepper to taste

Instructions

 

If making the rainbow slaw

• In a small mason jar add the vinegars, mustard, honey, hot sauce, celery seeds and oil. Shake well to combine and set aside.
• In a large bowl add the cabbages, red bell pepper, carrot, and jalapeños. Stir to combine.
• When almost ready to serve, shake the dressing then pour a small amount of it onto the cabbage mixture and mix until combined. Continue to add dressing to your liking.
• Season with salt and pepper, and chill before serving.

Salmon

• Rinse the salmon with cold water, then pat dry with a paper towel. (Be sure to disinfect your sink and surroundings after this step.)
• Using a sharp knife portion the salmon into 8 or 9 pieces that are the equivalent size of the buns.
• In a small bowl or spice jar combine the salt, granulated garlic, black pepper, granulated onion, cayenne pepper, dried oregano, dried thyme and mix to combine.
• Liberally sprinkle the seasoning over both sides of the salmon.
• Preheat the oven to 350°F.
• Turn on your exhaust fan.
• Heat a large skillet over medium-high and add the oil.
• When the oil is just beginning to smoke, sear the salmon. Since the salmon will vary in thickness, sear the thicker pieces first and do not overcrowd the pan. Place the first seasoned side of the salmon into the hot pan and cook undisturbed for about 1 minute. When the spices have blackened, flip the salmon, and cook the second side until blackened. Move to a parchment lined sheet pan and place in the preheated oven while you sear the thinner pieces. Place the blackened thinner pieces on the sheet pan and return to the oven for 3 to 8 minutes depending on your preferred doneness. We like our wild salmon medium-rare to medium so 3 minutes is enough for us.

Assemble the Sliders

• Toast the buns.
• To assemble, layer the bottom bun with guacamole, followed by a piece of salmon, then finish with a handful of slaw. Add the top bun and serve with a big helping of Rainbow Slaw on the side. Enjoy.

Video

Notes

TIP: For less stress when your guests arrive, the salmon can be seared, and allowed to completely cool. Then refrigerated. Reheat them in the 350°F oven on a sheet pan for 10-15 minutes until heated throw and cooked to your desired preference. Assemble the sliders and enjoy!

Keyword blackened salmon sandwich, blackened salmon spices, how to make salmon sliders, rainbow coleslaw, rainbow slaw salad

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