Salmon Sliders

A perfect light meal for spring & summer.

When we started our No Eat Out Challenge in 2024 it was for many reasons.

Health, prices of restaurant experience, cost of groceries, craving simplicity, and deeply wanting to fall in love with my own kitchen again. Salmon Sliders was one of the dishes that I kept bringing up to Kyle when I would list off things that I used to make.
“Remember when I used to make all those great things with the toast before we had kids and ate cereal and fish sticks?”

Falling back in love with my kitchen was about using my great aunt’s Dutch oven, about serving my grandfather’s Turnip Green soup, and about remembering and loving through food.

Salmon Sliders will always bring me back to the patio of Bin 612 in Starkville, Mississippi.

It reminds me of spring break but not leaving town that year, baseball season, crisp white wine in the afternoon when we should’ve been in class—me and my friends would sit on the patio for hours. We would kill the time we thought would always move slow by people watching, day drinking, and making grand plans for our futures.

I’m not sure if the original treat is still on their menu, but the dish that caught my eye in the spring of 2011 was grilled salmon with lemon cream sauce, and capers—served on butter crisp toast. I would nibble on those and get over served with the sisters of Pi Beta Phi and while I’m truly loving the season of life I’m in now, I would go back to those days just for a few minutes. I hope you make these and eat them outside this spring. It’s truly the best.

Here is what you’ll need:

Sliced sourdough

Salmon Filets

Capers

Red Onions (1/2) (optional)

Lemons (2)

Dill weed

Sour Cream (or Coconut Yogurt if dairy free)

Salt

Olive Oil

Lemon Cream Sauce:

Zest and juice one whole lemon into a small bowl, then drizzle olive oil over. Pour a 1/4 cup of sour cream (or coconut yogurt), and dill weed into bowl, mix. Season with a pinch of salt and splash of water if needs thinning.

Toast bread in a pad of butter, crisp both sides.

Season salmon filets to taste, and air fry (skin side up) for 9 min at 400.

Spread lemon cream sauce on toast, layer diced red onion, then salmon and top with capers and extra cream sauce if desired.

Enjoy!

BH