Discover the Art of Entertaining

Salmon Sliders

Salmon Sliders


For the Barbecue Sauce:

  • 500 g | 2 cups ketchup
  • 120 ml | 1/2 cup cider vinegar
  • 10 tablespoons brown sugar
  • 4 tablespoons molasses
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne pepper

For the Salmon Sliders:

  • 900 g | 2 pounds salmon fillets, cut into 8 pieces
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 lemons, each cut in half
  • 4 slices maple-cured bacon, cut into thirds
  • 8 pretzel buns, slider size
  • 4 Roma tomatoes, thinly silced
  • 80 g | 4 cups arugula


For Barbecue Sauce:

Combine all ingredients in a small saucepan. Cook over low heat for 5 minutes. Set aside.

For the Salmon Sliders:

1. Preheat oven to broiler setting.

2. Line a baking sheet with parchment paper. Liberally salt and pepper the salmon fillets and place them on the baking sheet. Squeeze the lemon halves over the fish and broil until pink, about 5 minutes. Gently turn over and broil for an additional 5 minutes or until the fish flakes easily with a fork.

3. Heat a large skillet over medium heat. Add the bacon and cook until brown and crispy, about 8 minutes. Transfer to a paper towel-lined plate.

4. To assemble, lay the tomato slices on the bottoms of each of the buns. Top with the salmon and spread a portion of the barbecue sauce over them. Lay the bacon and then the arugula, and top of the pretzel roll. Serve.