Grilled Salmon Sliders

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

salmon fillets

🥗Healthier: tuna

💰Cheaper: canned salmon

Canned salmon is often less expensive and still flavorful.

In a large bowl, combine the soy sauce, brown sugar, water, vegetable oil, lemon pepper, onion powder, garlic powder, and ground ginger. Whisk to combine.

Carefully add the salmon pieces to the bowl and coat them with the marinade. Cover the bowl with plastic wrap and marinate the salmon in the refrigerator for at least 30 minutes and up to 4 hours.

In a medium bowl, stir together the mayonnaise, garlic, lemon juice, salt, pepper, and dill. Taste and season with additional lemon juice and salt if needed. Set aside in the refrigerator.

Heat the grill to medium-high and carefully brush the grates with the grapeseed oil.

Transfer the salmon to the grill, discarding the marinade, and cook for 2 minutes. Rotate the salmon 90º, and cook for 2 to 3 minutes more. Flip the salmon and cook the second side for 2 to 4 minutes, rotating midway through, or until creamy, white beads appear on the surface. Transfer the salmon to a clean plate to rest.

While the salmon rests, toast the sliced slider buns on the grill, insides down, for 2 to 3 minutes, taking care not to burn them.

Stack the bottom half of each bun with a spoonful of aioli, a thick layer of microgreens, cooked salmon, watermelon radish, more microgreens, and another spoonful of aioli. Cover with the top bun and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens