Preparation Instructions

PREPARE FISH: Preheat oven to 375 degrees Fahrenheit. Remove each salmon fillet from pouch and cut in half crosswise. Place in a single layer, not touching, with flat side down on a foil-lined baking pan with sides. Pour any remaining marinade over fish.

MAKE AIOLI: In small bowl, combine aioli ingredients and mix well. Set aside until fish is ready.

BAKE: Bake on the middle rack of the oven for 15-18 minutes or until fish is cooked through.

TO SERVE SALMON SLIDERS: Place cucumber and greens onto each bottom bun and add one piece of salmon to each sandwich. Top with Dill Aioli and top bun. If desired, secure top bun with toothpick or skewer.


  • 4 Morey’s Wild Salmon Seasoned Grill fillets, thawed
  • 8 slider buns or dinner rolls, cut in half
  • Dill Aioli, recipe below
  • 16 slices cucumber or radish
  • 1 cup micro greens or sprouts

    Dill Aioli
  • Makes about 1/2 cup
  • 1/2 cup mayonnaise
  • 1 tablespoon chopped fresh dill
  • 1 clove garlic, finely minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Prep Time
15 min

Cook Time
18 min

Serving Size
4 to 6

Additional Product Options
You can also use:
Wild Salmon Steakhouse

Drink Pairings

Alpine White

The Ranger


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Recipe Name
Seasoned Grill Salmon Sliders
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