Looking for a fresh and flavorful seafood recipe? These Grilled Alaska Salmon Sliders are exactly what you're looking for! Slather each slider with homemade Green Goddess Aioli before serving.
| Quantity | Ingredient | Add |
|---|---|---|
| Grilled Alaska Salmon Sliders | ||
| 1 ½ tbsp. Gustare Vita olive oil | ||
| 1 tsp. Hy-Vee salt | ||
| 2 lbs. Alaska salmon, skin on, cut into 8 even pieces (around 2-3 square inches) | ||
| 8 mini pretzel buns | ||
| 1 avocado, halved, seeded, peeled, and sliced | ||
| ½ red onion, thinly sliced | ||
| Microgreens | ||
| Green Goddess Aioli | ||
| ⅓ c. fresh parsley | ||
| 3 tbsp. fresh tarragon | ||
| 2 tbsp. minced chives | ||
| 2 tbsp. freshly squeezed lemon juice | ||
| 1 tsp. anchovy paste | ||
| 1 clove(s) garlic | ||
| ½ tsp. Hy-Vee salt | ||
| ½ c. Hy-Vee mayonnaise | ||
To make the Green Goddess Aioli, put parsley, tarragon, chives, lemon juice, anchovy paste, garlic, and salt in a blender and blend on high until smooth. Add mayonnaise and blend again until fully combined. Set aside.
*Note: this can be made ahead and refrigerated for up to five days.
Fire up the grill to preheat and carefully oil the grates. Lightly brush salmon on both sides with olive oil and season with salt. Put salmon fillets on the hot grill, skin side up, and cook covered for 4 minutes until the fish easily releases from the grill (if it sticks when you go to flip it, give it another minute). Flip and cook on the other side for another 2-5 minutes, depending on how thick the salmon is, until it’s cooked through and skin is crispy. Transfer to a plate. You can remove the salmon skin at this time or keep it on.
Hyvee Culinary Expert Tip
When the fish is done, it should flake easily with a fork. You can also use a meat thermometer to make sure the internal temp of the thickest part is 145 degrees F.
Spread an even layer of Green Goddess Aioli on either side of each mini pretzel bun. Top bottom bun with a salmon fillet, avocado slices, red onion, and a small handful of microgreens. Close the sandwich and serve.
