These Paleo Salmon Sliders are made with fresh wild caught, Alaskan sockeye salmon and our homemade Paleo Breadcrumbs, sweetened with maple syrup and seasoned with coconut aminos, green onions, sea salt, coconut oil, and fresh ginger. You just put everything together and cook it! Sounds like a breeze, right? Well, it is. Note that we ALWAYS use raw ingredients unless noted otherwise as well. If you use already cooked salmon, they’ll probably be dry if you don’t compensate when cooking. If you use raw salmon, they will be tender and juicy and awesome.
Well, today was a rough day. Our CMO, John Sasen, passed away this morning leaving us all feeling a little abandoned and lost. I think we were all thinking that we would have our fearless leader through this transition and well, now its not going to happen. I feel overwhelmed and upset and at a total loss for words. He was an amazing mentor that I was just really getting to know. The fact that he picked me out of the crowd to work with personally meant so much to me and now I feel like I’ve lost that chance…in addition to the world really missing out on an amazing person. I can’t say how much I respected him and will be at a loss for quite some time.
Recipe: Paleo Salmon Sliders
- Remove the skins from the raw salmon filets. Combine the salmon, egg whites, paleo breadcrumbs, maple syrup, coconut aminos, 1 chopped green onion (sans the white part) and sea salt in a food processor. Blend until incorporated – I like to leave the fish a little chunky, but that is my preference.
- Take about ¼ cup of the mixture and form a patty in the palm of your hand. Do this until the mixture is used.
- Heat about 2 Tbsp of coconut oil in a pan over medium heat (~5). Add one layer of salmon burgers, cover and cook for about 3-4 minutes on each side, or until browned. We like to uncover ours for the last couple of minutes, they seem to stick together better that way.
- While these are cooking, prepare your Paleo Mayo and add the garlic and ginger after the final step.
- Drain salmon sliders on paper towels and serve: baby spinach or Paleo Creamy Coleslaw, then salmon sliders, then ginger garlic aioli! If you are feeling very ambitious, lightly fry the spinach first! We like the fried sweet plantains as a garnish/side, but that’s just us.
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
Try these with our Paleo Hush Puppies (see our Paleo Effect Cookbook!) or Paleo Creamy Coleslaw!