Ingredients
Scale
- The Sheet Pan Salmon:
- 1½ lbs salmon fillets (skinless), cut into 4 slider-sized squares
- 1 tbsp olive oil
- 1 tbsp blackened seasoning (smoked paprika, garlic powder, onion powder, cayenne, oregano, thyme)
- ½ tsp salt
- The Crunchy Cucumber Slaw:
- 1 cup English cucumber, julienned
- 1 cup purple cabbage, finely shredded
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Pinch of salt
- The High-Protein Garlic-Dill Crema:
- ½ cup plain 0% Greek yogurt
- 1 tbsp mayo
- 1 tbsp fresh dill, finely chopped
- 1 clove garlic, minced
- Juice of ½ lemon
- Pinch of salt and black pepper
- The Assembly:
- 4 brioche slider buns, split and toasted with butter
Instructions
- Prep & Season: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Coat salmon squares in olive oil, then rub generously on all sides with blackening seasoning and salt.
- Roast: Place salmon on the sheet pan. Roast for 10–12 minutes until the edges are slightly charred and the fish flakes easily with a fork.
- Mix the Slaw: Toss the cucumber, purple cabbage, apple cider vinegar, honey, and salt in a bowl. Let sit for 5 minutes.
- Whisk the Crema: Whisk Greek yogurt, mayo, fresh dill, minced garlic, lemon juice, salt, and pepper until completely smooth and thick.
- Assemble & Drip: Spread garlic-dill crema on both halves of the toasted brioche buns. Lay down the hot blackened salmon, pile the crunchy cucumber slaw sky-high, and flood with an extra heavy drizzle of crema.
- Prep Time: 12 mins
- Cook Time: 12 mins