We just returned from a Disney Cruise to Alaska. It was A-MAZE-ING. This is actually not our first Disney Cruise to Alaska. It was so great the first time, that we decided to do it again. On that first cruise (6 years ago), the men-folk went salmon fishing. And, they caught a mess of fish. Since that time, Sunshine has been a salmon lover. She loves the idea of knowing where her food comes from. One of the things that made our first Whole30 journey possible for Sunshine was seafood, especially salmon. Enter Whole30 Salmon Sliders–a perfect make-ahead meal from leftover or canned salmon.
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Whole30 Salmon Sliders
When we don’t have salmon that we caught ourselves, I buy frozen wild-caught sockeye salmon. They are already cut into fillets, so I usually cook a few extras to make into sliders, but you could easily use canned salmon. Start with about two cups of flaked salmon. As I flake it, I check it for bones. Mix it with mayo, fresh chives, yellow mustard, egg, salt and almond meal.
Form the salmon mixture into slider sized patties: about 2 inches in diameter. These sliders are pretty wet; however, they bake up crispy on the outside and moist on the inside. You can make these up to 24 hours ahead of time or freeze them. If you are doing a make ahead meal, store them in an air tight container with wax paper or parchment between the layers.
If you are making them to eat right away, preheat the oven to 400° F. Bake for about 15 minutes. 10 minutes on the first side and then flip to brown the second side for another 5-7 minutes.
We often serve these with Russian Dressing (Not Whole30) or Dill Pickle Barbecue Sauce (Whole30).
#Whole30 #Gluten-free
Whole30 Salmon Sliders are a perfect weeknight meal. They can be made from leftovers and are done in about 25 minutes from start to finish. Or they can be made ahead and even frozen. Just take out of the freezer, bake and enjoy.
And, if you are looking for other ideas that are Whole30, check out my posts about Going Whole30 and a few of my other Whole30 recipes like Breaded Flounder and Smoked Tri-tip. And, if salmon is your thing–electric smoker Smoked Salmon is coming soon!
Oh, and did I mention that I went salmon fishing this time too. We’re looking forward to our delivery of freshly caught by our own hands, Alaskan salmon, so that we can get eating! It may even come today.
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
sliders
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- 2 cups flaked cooked salmon 2-3 fillets or 2-3 cans
- 1/2 cup mayonnaise use Whole30 compliant mayonnaise if you are peparing this for a Whole30 diet
- 2 tablespoons chopped fresh chives fresh parsley makes a good substitute
- 2 tablespoons yellow mustard
- 1 egg beaten
- 1 cup almond meal
- 1/2 teaspoon Kosher salt
Ingredients
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- Preheat the oven to 400° F.
- Flake the salmon checking for bones. Add mayo, chives, mustard, egg, salt and almond meal. Mix until well blended.
- Form into slider sized patties (about 2 inches in diameter). These will be wet. Place them on a parchment lined cookie sheet or in a wax paper lined air tight container (if making ahead).
- Bake for approximately 15 minutes. 10 minutes on the first side, then flip and bake an additional 5-7 minutes.
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