If you’re craving something fresh, satisfying, and just a bit unexpected, Salmon Sliders with Yogurt-Cucumber-Dill Sauce will absolutely thrill your tastebuds! Juicy salmon patties are packed with zesty flavors and paired with a creamy, tangy Greek yogurt sauce that’s brightened up by cucumber and fresh dill. Tucked into pillowy slider buns, layered with crisp greens and optional tomato slices, these mini sandwiches deliver a punch of flavor and a beautiful medley of textures—making them a delightful centerpiece for any lunch, dinner, or festive gathering.

Salmon Sliders with Yogurt-Cucumber-Dill Sauce Recipe - Recipe Image

Ingredients You’ll Need

The real beauty of Salmon Sliders with Yogurt-Cucumber-Dill Sauce is how these everyday ingredients come together to create something extraordinary. Each component has a thoughtful place in the recipe—adding moisture, crunch, color, or that citrusy kick that balances and brightens the whole experience.

Salmon Fillet: Fresh, skinless salmon gives these sliders their tender bite; you can pulse it briefly in a food processor for a perfect patty texture.
Bread Crumbs: Help bind the patties and keep them moist without falling apart.
Egg: Acts as a gentle binder, ensuring your sliders hold together when cooked.
Dijon Mustard: Lends subtle tang and depth to complement the salmon.
Red Onion: Finely chopped for a gentle, sweet sharpness that perks up every bite.
Lemon Juice: Adds brightness and keeps both the patties and sauce lively.
Fresh Dill: The star herb here—its grassy, aromatic pop weaves through both the patties and sauce.
Garlic Powder: For a touch of savory depth without overwhelming the salmon.
Salt & Black Pepper: Essential seasonings to balance and lift the natural flavors.
Olive Oil: Used for skillet-cooking the patties, giving them a golden exterior.
Slider Buns: Soft, bite-sized buns are perfect for these petite patties and all their tasty toppings.
Lettuce or Arugula: Adds crunch and a burst of freshness; go with peppery arugula for extra zing.
Tomato Slices (Optional): Slip them in for added juiciness and color.
Greek Yogurt (for Sauce): Thick and tangy, it forms the luscious base for the signature sauce.
Cucumber (for Sauce): Finely diced and de-seeded for maximum crispness and minimal wateriness.
More Fresh Dill (for Sauce): Doubles up the herb factor for both aroma and color.
Lemon Juice (for Sauce): A spritz for added zip—don’t skip it!
Salt & Black Pepper (Sauce): Just a pinch to taste, enhancing every spoonful of sauce.

How to Make Salmon Sliders with Yogurt-Cucumber-Dill Sauce

Step 1: Prepare the Salmon Mixture

In a medium bowl, gently combine your chopped or pulsed salmon, breadcrumbs, egg, Dijon mustard, red onion, lemon juice, dill, garlic powder, salt, and pepper. The goal here is to keep everything just mixed—overdoing it can make the mixture tough. If you prefer things rustic, a quick chop with your knife is plenty; for perfect uniformity, a few pulses in the food processor does the trick. The mixture should be slightly sticky but easy to form into little patties.

Step 2: Form the Patties

Wet your hands slightly, then scoop out the mixture and shape it into 6–8 small, even patties. Press them gently but firmly so they hold together. This not only ensures even cooking, but also makes assembling the sliders much neater later on. Place them on a plate to rest while you prep your skillet.

Step 3: Cook the Salmon Patties

Set a nonstick skillet over medium heat and add the olive oil. Once it starts to shimmer, gently lay the patties in—be careful not to crowd the pan so each can develop a crisp, golden-brown crust. Cook for 3–4 minutes per side, resisting the urge to flip too soon. You’ll know they’re ready when they’re nicely caramelized and cooked through—still juicy inside, but not falling apart.

Step 4: Make the Yogurt-Cucumber-Dill Sauce

While the patties cook, pull together the irresistible yogurt-cucumber-dill sauce. In a small bowl, stir together the Greek yogurt, finely diced cucumber, dill, lemon juice, and season with salt and pepper to taste. This sauce is the magic finishing touch—refreshing, creamy, and ready in under a minute. Keep it chilled until assembly for peak coolness.

Step 5: Assemble the Sliders

Time for the fun part! Lay out the slider buns and pile on a lettuce leaf or a handful of arugula for that fresh crunch. Add one warm salmon patty to each, then spoon a generous dollop of the yogurt-cucumber-dill sauce on top. If you’d like, slip in a juicy tomato slice before capping everything with the top bun. Serve your Salmon Sliders with Yogurt-Cucumber-Dill Sauce while still warm for maximum enjoyment!

How to Serve Salmon Sliders with Yogurt-Cucumber-Dill Sauce

Garnishes

For a burst of vibrant color and flavor, sprinkle a bit of extra chopped dill or chives over the finished sliders. You could also add thinly sliced radishes or microgreens for a beautiful and peppery accent. A tiny wedge of lemon perched alongside each slider makes for both a pretty and practical garnish—guests can squeeze a little more brightness to taste.

Side Dishes

Pair your Salmon Sliders with Yogurt-Cucumber-Dill Sauce with easy, crowd-pleasing sides. Think classic sweet potato fries or a crisp cucumber salad to echo the freshness of the sauce. For something heartier, roasted new potatoes or a light coleslaw help transform these sliders into a satisfying main meal. If you want to keep things fresh and light, a simple green salad dressed with lemon vinaigrette is always a winner.

Creative Ways to Present

If you’re serving at a party or picnic, arrange the sliders on a large platter lined with greens—layer them artistically for show-stopping appeal. You could also serve the ingredients deconstructed—place patties, buns, and toppings in separate bowls and let everyone build their own. For a fun twist, skewer mini sliders with colorful cocktail picks or serve them open-faced on thin rye slices for a tapas-style spread.

Make Ahead and Storage

Storing Leftovers

If you find yourself with a few extra Salmon Sliders with Yogurt-Cucumber-Dill Sauce, they keep well! Store the cooked patties and sauce separately in airtight containers in the refrigerator for up to 2 days. The buns and greens are best kept at room temperature until just before serving to maintain their ideal texture.

Freezing

The salmon patties—uncooked or cooked—can easily be frozen. Simply lay them flat on a baking sheet to freeze solid, then transfer to a zip-top bag for up to 2 months. Thaw them overnight in the fridge before reheating or cooking. The yogurt-cucumber-dill sauce, however, is best made fresh or stored in the fridge for just a day or two, as yogurt can separate once frozen.

Reheating

For best results, reheat the salmon patties in a lightly oiled skillet over medium heat until warmed through and lightly crisp. Avoid microwaving if possible, as it can dry out or toughen the patties. The sauce should be stirred well before serving; if it’s watery from chilling, just drain off a bit of liquid or add a spoonful more yogurt to thicken.

FAQs

Can I use canned salmon instead of fresh?

Yes! Canned salmon (drained and flaked) is a convenient swap and still produces tender, flavorful sliders. Just be sure to check for bones and use a bit less salt if your canned salmon is already seasoned.

Is there a gluten-free option for these sliders?

Absolutely—simply use gluten-free breadcrumbs and serve on gluten-free slider buns or wrapped in lettuce leaves. The rest of the ingredients are naturally gluten-free, making the dish easy to adapt for dietary needs.

Can the Yogurt-Cucumber-Dill Sauce be made ahead?

Definitely. The sauce actually improves after a short rest in the fridge, as the flavors meld beautifully. You can make it up to 3 days ahead and keep it tightly covered until you’re ready to assemble the sliders.

How do I keep the salmon patties from falling apart?

Make sure to mix the ingredients gently but thoroughly, and let the formed patties rest in the fridge for 10–15 minutes before cooking if your mixture seems loose. The breadcrumbs and egg are key binders, but a delicate hand and the right patty size are equally helpful.

What can I do with any leftover yogurt-cucumber-dill sauce?

This sauce is too good to waste! Use it as a dip for veggies or pita chips, as a creamy layer on wraps, or spooned over grilled chicken, fish, or roasted potatoes. It brings a refreshing zing wherever it lands.

Final Thoughts

Whether you’re planning a laid-back summer lunch or want to impress guests with a fresh, flavorful bite, Salmon Sliders with Yogurt-Cucumber-Dill Sauce are always a hit. The flavors are vibrant, the method is doable, and the results are full of joy—so don’t wait! Gather your ingredients and treat yourself and your loved ones to this delightful dish.

Salmon Sliders with Yogurt-Cucumber-Dill Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 15 reviews

Author: admin
Total Time: 30 minutes
Yield: 6–8 sliders 1x
Diet: Non-Vegetarian

Print Recipe

Description

These Salmon Sliders with a refreshing Yogurt-Cucumber-Dill Sauce are a delightful twist on traditional burgers. Tender salmon patties are paired with a creamy sauce, creating a perfect balance of flavors. Ideal for a quick and healthy meal, these sliders are sure to become a family favorite.

Ingredients

Scale

Salmon Patties:

1 pound skinless salmon fillet, chopped or pulsed in a food processor
1/4 cup breadcrumbs
1 egg
1 tablespoon Dijon mustard
2 tablespoons finely chopped red onion
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for cooking)

Yogurt-Cucumber-Dill Sauce:

1/2 cup plain Greek yogurt
1/4 cup finely diced cucumber (seeds removed)
1 tablespoon chopped fresh dill
1 teaspoon lemon juice
Salt and pepper to taste
6–8 slider buns
Lettuce leaves or arugula
Sliced tomato (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Salmon Patties: In a medium bowl, mix salmon, breadcrumbs, egg, mustard, red onion, lemon juice, dill, garlic powder, salt, and pepper. Form into patties.
Cook the Patties: Heat olive oil in a skillet. Cook patties for 3–4 minutes per side until golden and cooked through.
Make the Yogurt-Cucumber-Dill Sauce: Combine yogurt, cucumber, dill, lemon juice, salt, and pepper in a bowl.
Assemble the Sliders: Place lettuce on bun, add a patty, top with sauce. Add tomato and top with the other bun half. Serve warm.