Honey Garlic Sriracha Salmon Sliders
We thought the bold, spicy-sweet flavor of Honey Garlic Sriracha would be terrific when played against the fatty richness of a salmon filet. We were right. These sliders deliver a fun burst of sweet heat along with terrific mouthfeel, and a little crunch from the simple slaw.
Don’t skip a step and decide not to toast the buns. Slider buns can be doughy; toasting them takes away the chewiness of the bread, which can wrap around and mask some of the flavors of the fish and slaw, and adds a bonus texture to boot.
For salmon and glaze:
2 Tablespoons soy sauce
3 Tablespoons honey
1 Tablespoon Honey Garlic Sriracha
3 Tablespoons unsalted butter
1 – 1 pound salmon fillet
12 slider rolls, toasted
For the slaw:
12 ounces of your favorite coleslaw mix
1/4 cup soy sauce
1/2 cup mayonnaise
2 Tablespoons grated fresh ginger
2 Tablespoons cider vinegar
1 teaspoon sesame oil
2 teaspoons Toasted Sesame Seed
20 grinds freshly-ground Black Peppercorns
1. Preheat oven to 400°F. Line a rimmed baking sheet with foil or baker’s parchment.
2. In a small saucepan, add soy sauce, honey, Honey Garlic Sriracha, and unsalted butter. Bring to a boil, then drop heat to simmer and stir until the entire mixture thickens and emulsifies, about 3 minutes.
3. Place salmon filet on lined baking tray, skin-side down. Brush the top of the salmon with approximately 2/3 of the glaze, reserving final 1/3 for use later.
4. Cover the baking tray tightly with aluminum foil. Bake for 10 minutes, then remove the foil cover and bake for another 5-10 minutes, until the fish is cooked through and the glaze forms a slight bark. Salmon should be easily flaked when done.
5. While the salmon cooks, make the slaw. Combine all slaw ingredients in a large bowl and mix until thoroughly combined. Set aside.
6. When salmon has finished cooking, take a fork and flake the salmon off the skin. Place salmon in a mixing bowl and thoroughly combine with remaining glaze.
7. To serve, put salmon on toasted slider rolls, and top with slaw. You should have more than enough for 12 slider rolls. Plate three to a serving.
