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Sockeye Sliders with Wasabi-Ginger Aïoli

Photo: Tara Donne; Styling: Erin Swift
Prep time 15 mins
Cook time 3 mins
Yield Makes 18
Sockeye Sliders pack a punch thanks to the spicy Wasabi-Ginger Aïoli.


  • 1/2 cup mayonnaise
  • 1 teaspoon wasabi paste
  • 1 tablespoon minced or grated fresh ginger
  • 1 teaspoon rice vinegar
  • 1 tablespoon chopped fresh cilantro
  • 1 (1 1/2-pound) sockeye salmon fillet, skin and pin bones removed
  • 1/4 cup bottled sweet chili sauce
  • 18 mini buns
  • 1/2 cup packed arugula

How to Make It

  1. Preheat broiler. Combine first 5 ingredients in a small bowl. Cover and chill until ready to serve.

  2. Cut salmon into 18 (1 1/2- x 1 1/2-inch) pieces, and place on a lightly greased aluminum foil-lined baking sheet. Brush with chili sauce. Broil 3 to 5 minutes (for medium) or until desired degree of doneness.

  3. Spread 1 teaspoon wasabi-ginger aïoli on bottom of each bun. Top with salmon, a dollop of aïoli, arugula, and top buns.