August 31, 2020

Blackened Wild Salmon Sliders With Asian Slaw


Blackened Salmon

  • 2 lbs wild salmon skinned and boned
  • 2 tbsp cajun seasoning
  • 1 tbsp vegetable oil to coat pan

Asian Slaw

  • 1/4 cup red peppers julienned into small strips
  • 1/4 cup carrots shredded
  • 1/4 cup cilantro cleaned and roughly chopped
  • 1/2 cup green cabbage thinly sliced and chopped
  • 1/2 cup purple cabbage thinly sliced and chopped
  • 2 cups napa cabbage thinly sliced and chopped

Asian Dressing

  • 2 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey (you can substitute maple syrup)
  • 1 tbsp apple cider vinegar (you can substitute white vinegar)
  • 4 tbsp vegetable oil (you can use light olive oil)

Can you say Blackened Salmon Sliders? I love creating Game Day Snacks for my friends and these little sliders are sure to please even the pickiest eaters.

What would the world be like without all the different cuisines we have to choose from. And food from around the world blended together to create an extra special dish are my favorites.

Lets start by making the Asian slaw. 

  • Instructions
  • Prepare the ingredients for the slaw then toss together in a medium-sized bowl.
  • Mix all the ingredients for the dressing together with a fork or small wire whisk until they are fully combined.
  • Add the dressing to the slaw mix and toss until all the ingredients are coated with the dressing. Refrigerate overnight or for at least two hours.


    • Remove the skin and any bones from the salmon.
    • Cut the salmon into eight small pieces (About 4 ounces each).
    • Press the fillet side of the salmon into the Cajun seasoning. Repeat until all the pieces have been coated on one side.
    • Heat a large sauté pan until hot then add a very small amount of cooking oil to the pan. You can use a brush or a paper towel to spread the oil, just be careful so you don’t get burned in the process.
    • With the kitchen fan on high, carefully place the salmon, seasoned-side down in the pan and allow to cook for about two minutes. You want the seasoning to turn a lovely reddish color without burning.
    • After 2 minutes, carefully turn each piece and sauté on the other side for about 2 minutes, or longer if you prefer well-done salmon.
    • Remove the blackened salmon fillets from the pan to a serving dish.


    • Slice the slider rolls in half.
    • Place the blackened salmon, seasoned side up on the bottom of the slider roll.
    • Top the salmon with Asian slaw. Add the top of the roll, serve and enjoy!

    Recipe Inspiration & Photo Credit(s) Ask Chef Dennis
    Follow on Instagram @askchefdennis

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