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Pineapple and Teriyaki Salmon Sliders | tamingofthespoon.com

Pineapple and Teriyaki Salmon Sliders with Sriracha Mayo

  • Author: Taming of the Spoon
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 3-4 servings 1x

Scale

Ingredients

  • 1 to 1 1/4 pounds salmon fillet (with or without skin)
  • 1/4 cup soy sauce
  • 1/4 cup mirin (Japanese sweet rice wine)
  • 1/4 cup honey
  • 1 pineapple, peeled and cored
  • 2 tablespoons mayo
  • 12 teaspoons sriracha hot sauce (or more to taste)
  • 68 King’s Hawaiian dinner rolls (I use the Original Hawaiian Sweet flavor)
  • Chopped fresh cilantro for garnish, optional

Instructions

  1. Cut the salmon into pieces that are approximately the same size as your slider buns. Cut any thick pieces in half horizontally so that all the salmon pieces are about the same thickness. Set aside.
  2. In a small bowl or glass measuring cup, whisk together soy sauce, mirin, and honey. Pour marinade into a pyrex baking dish large enough to hold the salmon pieces. Add salmon pieces (skin side up), cover, and marinate salmon overnight in the refrigerator.
  3. Preheat oven to 350 degrees. Cover a rimmed baking sheet with foil and lightly spray with cooking spray. Remove salmon pieces from the marinade and place salmon (skin side down) on prepared baking sheet. Roast salmon in oven for 15-20 minutes or until salmon is cooked through.
  4. While salmon is roasting, “grill” the pineapple. Cut the pineapple into rings about 1/4-inch thick. Heat a non-stick skillet lightly coated with cooking spray over medium high heat. When the skillet is hot, add pineapple rings in a single layer and cook them until the underside is nicely browned, about 2-4 minutes. Flip the rings over and cook until the second side is nicely browned.
  5. While pineapple is cooking, make the sriracha mayo. In a small bowl, stir together mayo and sriracha sauce until evenly mixed.
  6. To serve, split the rolls in half horizontally and lightly toast them. Spread the bottom half of each roll with some sriracha mayo. Then top with a piece of salmon (skin removed) and a slice of pineapple, cutting the pineapple as necessary to fit. Sprinkle with cilantro, if desired. Then cover with top half of roll. Serve sliders with any extra pineapple slices.


Notes

Mirin can be found in the international food aisle of most grocery stores.

The salmon skin is easy to remove once the salmon is cooked. Just pinch a corner of the skin with your fingers and peel it off or carefully run a spatula between the flesh and skin.