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- Preparing Time: 40 minutes
- Total Time: -
- Served Person: 12
- 1 teaspoon worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon hot sauce
- 1 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1 egg
- salt and ground black pepper to taste
- 1/4 cup dry bread crumbs
- 1/2 cup finely chopped bell pepper
- 1 clove garlic, minced
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely chopped cilantro
- 1 teaspoon spicy brown mustard
- 1/4 cup olive oil mayonnaise
- 1 green onion, finely chopped
- 1/2 teaspoon seafood seasoning (such as old bay®)
- salmon cakes:
- 1 pound salmon, chopped
- 2 tablespoons vegetable oil, or as needed
- 12 slider-size burger buns, split
- aioli:
- Carbohydrate 161.1
- Cholesterol 45
- Fat 23.3
- Protein 10.6
- Sodium 400
- Calories 324 calories;
Mix salmon, bell pepper, olive oil mayonnaise, bread crumbs, green onion, 1 tablespoon lemon juice, 1 tablespoon cilantro, mustard, hot sauce, Worcestershire sauce, seafood seasoning, garlic powder, salt, and pepper together in a large bowl. Whisk egg in a small bowl; pour over salmon mixture and mix until evenly incorporated. Form salmon mixture into 12 patties. Heat vegetable oil in a large skillet over medium heat. Cook salmon patties in batches until lightly browned, about 5 minutes per side. Place 1 patty in each slider bun. Mix mayonnaise, 1 tablespoon lemon juice, 1 tablespoon cilantro, 1 teaspoon kosher salt, and garlic together in a bowl to make aioli. Spread aioli over the salmon patties.
