Cajun blackened salmon and a homemade dill yogurt sauce sandwiched between a fluffy and doughy King's Hawaiian Roll.
30 minutes
6 sliders
Olive Oil
Cajun Seasoing
Hawaiian Rolls
Greens
Sliders
Salmon
Tomato
Lemon Juice
Greek Yogurt
Fresh Dill
Dill sauce
Finely chop the dill and squeeze your lemon juice into a ramekin or small bowl and remove the lemon seeds if necessary.
DILL SAUCE
In a small mixing bowl, add the Greek yogurt, chopped dill, and lemon juice and whisk until smooth. Set aside until you are ready to assemble your sliders.
Consider these bamboo paper towels instead of regular paper! Bamboo naturally regenerates every few months, whereas trees cannot regrow once harvested.
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Prep your salmon by patting it dry with paper towels (I use bamboo paper towels for a more sustainable option).
Sliders
Slice the salmon into 6 roughly equal square pieces, each 1-2 inches in length on every side.
Add the Cajun seasoning to a shallow bowl and dunk the dried salmon into the seasoning on both sides, coating each piece of salmon in an even layer of seasoning.
Add the olive oil to a large cast iron skillet or nonstick frying pan over medium-high heat and allow the oil to heat up.
Then, carefully add the salmon to the hot oil, leaving some space between each piece. Cover and cook for 5 minutes.
Flip each piece of salmon, then cover and cook again on the second side for another 3-5 minutes, until the internal temperature of the salmon reaches 125°F.
Meanwhile, separate the Hawaiian rolls from one another and slice them in two, so you are left with a top and bottom half.
Rinse and slice your tomato into 6 thin slices. Cut out the stem and discard.
Assembly time! Stack the greens, tomato, salmon on the bottom half of the roll and top with a dollop of sauce and the top of the roll. Enjoy!
As the seasoning creates a crispy crust, it will release the salmon from the pan. If it's stuck, don't force it. Give it another minute before trying to flip again.