Get ready to indulge.
Today we’re sharing the crispiest, most irresistible sandwich: tortilla-crusted chipotle salmon sliders. Pro tip: top them with potato chips for extra crunch. Trust me—do it.
If you think you don’t like salmon, these sliders could change your mind. The salmon is coated in salty tortilla crumbs, pan-fried until golden, and layered on soft goat cheese. A generous drizzle of chipotle mayo tops each slider, finished with buttery avocado and, if you like heat, a touch of sriracha. Served on potato rolls, this is the salmon burger to end all salmon burgers.
I’ve made a lot of salmon dishes over the years—from BBQ salmon burgers to crispy BLT-style sliders—and this one combines the best elements: bold flavors, crunch, and juicy, flaky fish.
Inside, the slider bites into a tender, flaky salmon patty with minimal filler, so the fish remains the star. These are versatile: serve them on a bed of greens for a substantial salad, make smaller versions as party hors d’oeuvres with a toothpick, or even crumble the filling into tacos for a different take.
With seafood on the mind—especially during Lent—there are plenty of other favorites that pair well with a slider lineup, from pan-crisped salmon with a light Dijon cream to sesame-ginger preparations and shrimp dishes with brown butter or chipotle-lime flavors. But when you want handheld bliss, these sliders deliver every time.
If you’re craving fried fish, this recipe scratches that itch perfectly.
Tortilla Crusted Chipotle Salmon Sliders
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Ingredients
- 1 cup tortilla chip crumbs (best made 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)
- 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
- 8 slider buns (potato rolls recommended)
- 6 ounces goat cheese
- 2 cups spring greens or lettuce
- 2 avocados, sliced
- sriracha (optional)
Chipotle Mayo
- 1/2 cup mayonnaise
- 1 chipotle pepper
- 1 teaspoon adobo sauce
Instructions
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Spread the tortilla chip crumbs on a large plate. Crushing the chips in a food processor works best.
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Cut the salmon into large pieces and pulse in a food processor until coarsely chopped—not pureed. Transfer to a large bowl. Add the minced shallot, garlic, egg, bread crumbs, adobo sauce, chipotle powder, smoked paprika, cumin, salt, pepper and parsley. Mix thoroughly, then use your hands to form the mixture into 8 slider-sized patties (adjust size to fit your buns).
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Press each patty into the tortilla crumbs to coat fully. Heat a large skillet over medium and add 2 tablespoons of olive oil. Cook the sliders in batches, 2–3 minutes per side, until golden. If needed, reduce heat to low and cover briefly to ensure the patties are opaque and cooked through.
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To assemble, place greens on the bottom bun, spread 1–2 tablespoons of goat cheese, top with a salmon slider, drizzle with chipotle mayo, add avocado slices and sriracha if desired. Serve immediately.
Chipotle Mayo
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Combine mayonnaise, chipotle pepper and adobo sauce in a blender or food processor and puree until smooth. This can be made ahead and refrigerated.
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