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Salmon & Slaw Sliders for Two

This recipe first came about using leftover salmon and slaw. Now we plan to make it all the time. It’s a nice alternative to burgers and is always well received at parties. The salmon can also be broiled. —Edrie O’Brien, Denver, Colorado
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 1/4 cup chopped cabbage
  • 1/4 cup chopped fennel bulb
  • 1 tablespoon chopped green onion
  • 2 tablespoons fat-free mayonnaise, divided
  • 1-1/2 teaspoons fat-free plain yogurt
  • 1/8 teaspoon plus 3/4 teaspoon salt-free seasoning blend, divided
  • 2 salmon fillets (4 ounces each)
  • Cooking spray
  • 2 whole wheat dinner rolls, split


  • In a small bowl, combine the cabbage, fennel and onion. Combine 1 tablespoon mayonnaise, yogurt and 1/8 teaspoon seasoning blend; pour over cabbage mixture and toss to coat. Chill until serving.
  • Spritz salmon with cooking spray; sprinkle with remaining seasoning blend. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  • Grill fillets, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. Remove and keep warm.
  • Grill rolls, cut side down, over medium heat for 30-60 seconds or until toasted. Spread with remaining mayonnaise; top each with a fillet and 1/4 cup coleslaw. Replace roll tops.

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