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Salmon & Slaw Sliders

 Salmon & Slaw Sliders
“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
4 ServingsPrep/Total Time: 30 min.


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


  • In a small bowl, combine the cabbage, fennel and onion. Combine 2
  • tablespoons mayonnaise, yogurt and 1/4 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
  • broil 4 in. from the heat until toasted. Spread with remaining
  • mayonnaise; top each with a fillet and 1/4 cup coleslaw. Replace
  • roll tops. Yield: 4 servings.

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Salmon & Slaw Sliders (continued)

Nutritional Facts: 1 sandwich equals 335 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.