Olympic Recipe: Salmon Sliders

By Marion Brooks
|  Wednesday, Feb 10, 2010  |  Updated 6:31 PM CDT
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Chef Dave Danielson Prepares Salmon Sliders


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Chef Dave Danielson Prepares Salmon Sliders

When you think of the Pacific Northwest, salmon typically comes to mind, and these sliders come with a bit of Asian flair.
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Executive Chef Dave Danielson and his team from Chicago's Behind-The-Scenes catering are feeding many of the athletes in Vancouver during the 2010 Winter Games.


  • 1 Large Egg
  • 1 Tablespoon Soy Sauce
  • 1 Teaspoon Sesame Oil
  • ¾ Pound Skinless Salmon Fillet, Cut into 1/4 Inch Dice
  • ¾ Cup Panko Crumbs
  • ¼ Cup Minced Green Onions
  • 2 Tablespoons Vegetable Oil
  • 3 Cups Mesclun Greens, Washed & Spun Dry
  • 2 Teaspoons Olive Oil
  • Wasabi Mayonnaise
  • Slider Rolls
  • Asian Cucumber Relish (Recipe to Follow)
  • Sprigs Fresh Cilantro, Garnish


  • Preheat the Oven to 400 Degrees F
  • In a Medium Bowl, Whisk Together the Egg White, Woy Sauce & Sesame Oil. Add the Salmon, ¼ Cup of the Panko, & the Green Onions & Mix. Form into Patties to Fit the Selected Bun.
  • Roll Edge of Each Pattie in Black Sesame Seeds.
  • In a Large, Non-Stick Ovenproof Skillet, Heat the Vegetable Oil Over Medium Heat. Add the Salmon Patties & Cook for 1 Minute. Turn, Place in the Oven & Cook Until Medium-Rare, About 3 Minutes. Remove from the Oven.
  • In a Bowl, Toss Together the Mesclun & the Olive Oil. Lightly Season this Mixture with Salt & Pepper.
  • Lightly Toast Each Bun & Place a Salmon Burger on Each. Top with the Cucumber Relish, Micro Greens, & Spear a Wasabi Mayonnaise to Taste.
  • Serve Immediately.

More Olympic Recipes:

Bison Chili

Duck Confit & Wild Mushroom Flatbread

Crab Cakes

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