Kid-Friendly Seattle Salmon Sliders

How to Make Kid-Friendly Seattle Salmon Sliders

1. 1

   Step 1: Debone, trim and pre-portion the salmon

   Use your fingertips to feel for pin bones and remove with clean tweezers or pliers; if using store-cut fillets, run a finger along the flesh to find any remaining pins. Trim away skin if present for easier handling for kids. Cut the fillet into eight even pieces (about 2 oz / 55 g each) so you can shape eight small slider cakes — portioning now speeds later assembly and ensures kid-friendly sizes.

   For this step

   • 1 lbskinless, boneless salmon fillet
   • 1/3 cuppanko breadcrumbs
   • 1 tspsalt & pepper
   
2. 2

   Step 2: Make the maple-mustard glaze and quick slaw; soak the plank

   Whisk together maple syrup, Dijon mustard, and lemon juice in a small bowl to make a mild glaze. In a separate bowl toss the coleslaw mix with mayonnaise, a squeeze of lemon, and a pinch of salt and pepper to taste; keep the slaw chilled. Submerge the cedar plank in water (or run under cold water) and weigh it down for at least 20 minutes while you prep — this prevents it from catching fire and adds smoky humidity for a quick plank grill.

   For this step

   • 1 eachcedar plank (for grilling)
   • 2 tbsppure maple syrup
   • 1 tbspDijon mustard
   • 1 tbspfresh lemon juice
   • 3 cupscoleslaw mix (shredded cabbage & carrot)
   • 2 tbspmayonnaise
   
3. 3

   Step 3: Combine and form salmon slider cakes

   Place the cut salmon pieces in a bowl and break up gently with a fork. Add panko and the measured salt & pepper, then mix gently until just combined — avoid overworking so cakes stay tender. Form eight compact, flat slider cakes (about 2 inches across) and chill on a plate or tray for 10 minutes to help them set; chilling speeds up grill timing and reduces sticking.
   
4. 4

   Step 4: Grill on the cedar plank with glaze

   Preheat grill to medium-high (400–450°F / 200–230°C). Place the soaked cedar plank directly on the grill grates until it begins to smoke lightly (about 2 minutes), then place the salmon cakes on the plank. Close the lid and grill 6–8 minutes total: brush with the maple-mustard glaze once at 3–4 minutes and again in the last minute. Cakes are done when they reach an internal 125–130°F (52–54°C) and flake gently — quick plank grilling keeps the salmon moist and finishes fast for weeknights.
   
5. 5

   Step 5: Toast buns and assemble sliders

   While the salmon rests 1–2 minutes, split and lightly toast mini buns cut-side down on the grill for 20–30 seconds. Place a spoonful of slaw on each bottom bun, top with a warm salmon cake (remove any tiny bones you may have missed), brush a touch more glaze if desired, and cap with the bun. This recipe makes eight sliders — serve two sliders per child or as preferred.

   For this step

   • 8 countmini slider buns
   
6. 6

   Step 6: Tips for kids, deboning and quick weeknight service

   Deboning tip: run your finger over each piece before forming cakes; any small pin bones are easier to pull now. Portion tip: making eight equal cakes ensures predictable servings for little hands (2 sliders per child). For fast weeknight meals, soak the plank while you prep, chill the cakes to firm them, and grill straight from the plank — total cook time is typically 6–8 minutes, keeping dinner quick.
   

1. Use your fingertips to feel for pin bones and remove with clean tweezers or pliers; if using store-cut fillets, run a finger along the flesh to find any remaining pins. Trim away skin if present for easier handling for kids. Cut the fillet into eight even pieces (about 2 oz / 55 g each) so you can shape eight small slider cakes — portioning now speeds later assembly and ensures kid-friendly sizes.
2. Whisk together maple syrup, Dijon mustard, and lemon juice in a small bowl to make a mild glaze. In a separate bowl toss the coleslaw mix with mayonnaise, a squeeze of lemon, and a pinch of salt and pepper to taste; keep the slaw chilled. Submerge the cedar plank in water (or run under cold water) and weigh it down for at least 20 minutes while you prep — this prevents it from catching fire and adds smoky humidity for a quick plank grill.
3. Place the cut salmon pieces in a bowl and break up gently with a fork. Add panko and the measured salt & pepper, then mix gently until just combined — avoid overworking so cakes stay tender. Form eight compact, flat slider cakes (about 2 inches across) and chill on a plate or tray for 10 minutes to help them set; chilling speeds up grill timing and reduces sticking.
4. Preheat grill to medium-high (400–450°F / 200–230°C). Place the soaked cedar plank directly on the grill grates until it begins to smoke lightly (about 2 minutes), then place the salmon cakes on the plank. Close the lid and grill 6–8 minutes total: brush with the maple-mustard glaze once at 3–4 minutes and again in the last minute. Cakes are done when they reach an internal 125–130°F (52–54°C) and flake gently — quick plank grilling keeps the salmon moist and finishes fast for weeknights.
5. While the salmon rests 1–2 minutes, split and lightly toast mini buns cut-side down on the grill for 20–30 seconds. Place a spoonful of slaw on each bottom bun, top with a warm salmon cake (remove any tiny bones you may have missed), brush a touch more glaze if desired, and cap with the bun. This recipe makes eight sliders — serve two sliders per child or as preferred.
6. Deboning tip: run your finger over each piece before forming cakes; any small pin bones are easier to pull now. Portion tip: making eight equal cakes ensures predictable servings for little hands (2 sliders per child). For fast weeknight meals, soak the plank while you prep, chill the cakes to firm them, and grill straight from the plank — total cook time is typically 6–8 minutes, keeping dinner quick.