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Salmon & Slaw Sliders for Two

 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 always well-received at parties. The salmon can also be broiled.” Edrie O’Brien - Denver, Colorado
2 ServingsPrep/Total Time: 30 min.


  • 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. Yield: 2 servings.

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Salmon & Slaw Sliders for Two (continued)

Nutritional Facts: 1 sandwich equals 338 calories, 15 g fat (3 g saturated fat), 86 mg cholesterol, 388 mg sodium, 22 g carbohydrate, 2 g fiber, 26 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.