Description

These Tortilla Crusted Chipotle Salmon Sliders are a delicious twist on the classic slider, featuring tender salmon patties flavored with smoky chipotle and spices, crusted in crunchy tortilla chip crumbs, and topped with creamy goat cheese, avocado, fresh greens, and a zesty chipotle mayo. Perfect for a flavorful appetizer or light meal, they cook quickly on the stovetop and deliver a perfect balance of textures and bold flavors.

Ingredients

Salmon Sliders

1 cup tortilla chip crumbs (crushed in a food processor)
1 pound boneless salmon filet
1 shallot, minced
2 garlic cloves, minced
1 large egg
1/3 cup seasoned bread crumbs
1 tablespoon adobo sauce from canned chipotle peppers in adobo
1/2 teaspoon chipotle chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley
3 to 4 tablespoons olive oil (divided)
8 slider buns (potato rolls recommended)
6 ounces goat cheese
2 cups spring greens or preferred lettuce
2 avocados, sliced
Sriracha (optional, for topping)

Chipotle Mayonnaise

1/2 cup mayonnaise
1 chipotle pepper
1 teaspoon adobo sauce

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Instructions

Prepare the tortilla chip crumbs: Place the tortilla chip crumbs on a large plate. Crushing them in a food processor is recommended to achieve fine crumbs. Set aside.
Process the salmon: Cut the salmon filet into 4 pieces and pulse in the food processor until chopped into small pieces but not completely ground. Transfer to a large bowl.
Mix the slider ingredients: To the bowl with salmon, add minced shallot, garlic, egg, seasoned bread crumbs, adobo sauce, chipotle chili powder, smoked paprika, ground cumin, salt, pepper, and chopped parsley. Mix thoroughly with a large spoon, then use hands to bring everything together.
Form the sliders: Shape the mixture into 8 slider patties slightly less than 1 inch in diameter or sized to fit your slider buns.
Coat sliders with tortilla crumbs: Press each slider patty into the tortilla chip crumbs on the plate, coating the entire surface on all sides. Repeat for all sliders.
Cook the sliders: Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Cook the sliders in batches to avoid overcrowding. Fry each slider for about 2 to 3 minutes per side until golden brown. Lower the heat to low, cover the skillet, and cook for another 1 to 2 minutes to ensure the salmon is fully opaque and cooked through.
Make the chipotle mayo: In a blender or food processor, combine mayonnaise, chipotle pepper, and adobo sauce. Puree until smooth. This can be prepared ahead of time and refrigerated.
Assemble the sliders: On the bottom half of each slider bun, layer spring greens, then spread 1 to 2 tablespoons of goat cheese. Top with a cooked salmon slider, a dollop of chipotle mayo, sliced avocado, and sriracha if you like extra heat. Cover with the top bun and serve immediately.

Notes

Using fresh salmon filet and processing it to a coarse chop will maintain a nice texture in the sliders.
Adjust the chipotle spice level to your preference by adding more or less adobo sauce or chipotle powder.
Cooking the sliders covered on low heat helps hold moisture and cooks the salmon through without overbrowning.
Make the chipotle mayo in advance to allow the flavors to meld.
Slider buns such as potato rolls work well for softness and slight sweetness.
For a crispier crust, double coat the sliders in tortilla crumbs before frying.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Frying
Cuisine: American