Mini Salmon Sliders w/ Garlic Lemon Aioli
For The Lemon Garlic Aioli:
1 1/2 Cups Mayonnaise
6 Cloves Garlic, minced
1 Medium Lemon, juice
3/4 Teaspoon Salt
3/4 Teaspoon Fresh Ground Pepper
2-3 Teaspoon Fresh Dill, minced
For The Marinade:
1/3 Cup Soy Sauce
1/3 Cup Brown Sugar
1/2 Cup Water
1/3 Cup Vegetable Oil
1 1/2 Teaspoon Lemon Pepper
3/4 Teaspoon Onion Powder
3/4 Teaspoon Garlic Powder
1 1/2 Teaspoon Ground Ginger
For The Sliders:
3 Pounds Salmon Fillets, cut into 24 two-ounce portions
24 Martin’s Party Potato Rolls, split
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.