For Lemon Garlic Aioli: In a medium bowl, add mayonnaise, garlic, lemon juice, salt, pepper, and dill; mix well to combine. Season with additional lemon juice and salt, to taste. Cover and refrigerate until ready to use.
For Marinade: In a large bowl, add soy sauce, brown sugar, water, vegetable oil, lemon pepper, onion powder, garlic powder, and ground ginger; whisk to combine. Divide marinade into two large ziplock bags and carefully add the salmon chunks to the bags to marinate (12 pieces per bag). Allow salmon to marinate in fridge for at least 30 minutes or up to 4 hours.
For Sliders: Heat a large skillet over medium heat with a drizzle of olive oil. Working in batches, cook sliders for 3-5 minutes per side. Alternately: cook salmon on oiled grill over medium heat for approximately 5-8 minutes per side (depending on the thickness of your fish). Transfer cooked fish to a platter to rest.
Optional: lightly toast halved Party Rolls on skillet or grill for 1-2 minutes until golden-brown.
Top bottom buns with lettuce, salmon, and lemon garlic aioli, then add top buns. Serve and enjoy.
Bonus Tip: Try pairing with our Mini Beef and Sage Sliders with Gorgonzola to make “His and Hers” sliders!
Recipe adapted from: https://theforkedspoon.com