This post is all about how to make my blackened style BLT salmon sliders. The salmon is crusted in a perfectly seasoned spice blend then pan-seared until it is crisp on the outside and super tender and flaky on the inside. You’ll love the tangy golden honey mustard and mayo, smokey crisp bacon, all sandwiched between two toasted slider buns then brushed with garlic butter.
Get ready to fall madly in love with one of the best sandwiches you’ve ever had. These salmon sliders are so tender and flaky, coated well in blackened seasoning and pan-seared to create a crisp outer layer. The honey mustard and mayo add the perfect touch of creaminess and tang, then you get the smokey crunch of bacon and the freshness of the lettuce, tomato and red onion. As if that wasn’t enough already, the toasted slider buns brushed in garlic butter take this completely over the top!
My husband, Aaron, took one bite and said this was the best sandwich he’s ever had in his life.
A special thanks to one of my Instagram supporters (I hate the word “followers”) for recommending that I re-do my Blackened Chicken BLT Sliders recipe and sub it with salmon. My chicken sliders were one of my first posts to go viral, hitting around ~5 million views or so. I love the idea of making this with salmon instead and I agree with her, that all the ingredients will pair just as well! I am looking forward to hear peoples feedback on this recipe.
This post is all about how to make blackened style BLT Salmon Sliders.
Where to find Golden Honey Mustard?
From the feedback I received on my Blackened Chicken BLT slider, it seems several people (from my chicken blt slider) had a difficult time locating the Sweet Baby Ray’s Golden Mustard. I’ve only been able to find this at Wal-Mart stores, hopefully your local store carries it but if not, regular honey mustard works great also!
I did also find it on Amazon for anyone who is determined to get their hands on it. You can find it here:
How To Make These BLT Blackened Salmon Sliders:
1) Make Seasoning Blend, Prep Butter Toppings, Cut Veggies
I love having everything prepped before I start officially cooking anything. Having your workstation prepared will make you feel so much more organized and prepared once your protein is hot the sandwiches are ready to be assembled. So let’s start by first measuring out all the seasonings to make the blackened seasoning mixture (you can skip this step if you bought prepared blackened seasoning). Then we will slice up the red onions, tomatoes, and shred the lettuce. Then add the chopped parsley and minced garlic into your bowl of butter (don’t melt it yet).
2) Cook Bacon & Season Salmon
I like to cook my bacon low and slow on the stove or in the oven. Whichever your preferred method, I get that cooking in the background while seasoning up my salmon and getting it seared on the stove. Usually it takes me a few rounds of searing in the pan to cook all the salmon. Tent it on a plate and set it aside.
3) Toast Buns & Assemble Sliders
Toast the undersides of the slider buns under the broiler for about 2 minutes, monitoring them to ensure they don’t overcook. Remove the bottom buns and set aside, then flip the top buns, spread the melted garlic butter over the tops of the bun and broil for another minute or two, turn off oven. Build the sliders by adding mayo to each side (top and bottom) of the sliders. Then add the warm salmon, top it with a dallop of honey mustard, then a piece of colby jack cheese. Warm it in the (turned off) oven for 2 minutes just so the cheese softens and partially melts. Then add crispy bacon, tomato, red onion, lettuce, and another drizzle of sauce. Place the top sides of the buns on top, slice and enjoy.
My Favorite Tools to Make These Salmon Sliders:
Calphalon Baking Sheet – these are tried and true and have lasted me years and years.
Misen Stainless Steel Frying Pan – I don’t use stainless steel pans for everyday cooking because they can be tricky. But when it comes to searing food, especially seafood, this is one
Flexible Salmon Spatula – not just for fish, I use this spatula for literally everything. The flexibility allows you to flip food with ease and without it breaking apart.
Cutting Board – It took me years of hating all my cutting boards to discover this one. It’s so large it allows you tons of cutting space, but still can fit in a cabinet. I keep mine in the same drawer as my baking sheets, below my oven.
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Honey Mustard Blackened BLT Salmon Slider
- 1.5-2 lbs salmon thick cut
- 1 pack slider buns 6-9 sandwiches
- mayo about 1 tbsp per slider
- Sweet Baby Ray's Sweet Golden Mustard you can find at Wal-Mart, regular honey mustard works instead
- 6 Bacon slices
- Colby Jack cheese sliced for sandwiches
- Shredded Lettuce
- 1 tomato, sliced
- 1/2 red onions, sliced
- Olive oil
My Blackened Seasoning
- 2 tablespoons smoked paprika or regular
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Garlic Parsley Butter Topping
- 1/4 stick butter
- 1 tablespoon fresh parsley minced
- 1-2 cloves minced garlic
- Make Seasoning Blend, Prep Butter Toppings, Cut Veggies
- Combine all blackened seasoning ingredients in bowl, mix well. Slice up the red onions, tomatoes, and shred the lettuce. Add the chopped parsley and minced garlic into a small bowl with butter (don't melt it yet).
- Cook Bacon & Sear Salmon
- Cook bacon until crisp using your desired method. Cut salmon into 3" even sized pieces. Drizzle with olive oil then season liberally on all sides with blackened seasoning.
- Add a few tbsp olive oil to a skillet over medium heat and sear the salmon. Cook until salmon is crisp on all sides but not overcooked, about 1-2 minutes per side. It may take a few rounds as you don't want to crowd the pan. Tent it on a plate and set it aside.
- Toast Buns & Assemble Sliders
- Toast the undersides of the slider buns under the broiler for about 2 minutes, monitoring them to ensure they don't overcook. Remove the bottom buns and set aside, then flip the top buns, spread the melted garlic butter over the tops of the bun and broil for another minute or two, turn off oven.
- Build the sliders by adding mayo to each side (top and bottom) of the sliders. Then add the warm salmon, top it with a dallop of honey mustard, then a piece of colby jack cheese. Warm it in the (turned off) oven for 2 minutes just so the cheese softens and partially melts. Then add crispy bacon, tomato, red onion, lettuce, and another drizzle of sauce. Place the top sides of the buns on top, slice and enjoy.
- Toast the underside of the sliders, then flip the top bun. Brush with garlic-parsley butter then toast the top side for 1-2 minutes. Add mayo to the inside of the buns, then top with salmon, honey mustard, cheese and warm in the oven for 1 minute. Add the bacon, tomato, red onion, lettuce, more honey mustard then place top buns. Slice and serve!