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Salmon Slider Patties in Lettuce Wraps with Lemon Yogurt

Lettuce wraps might be our all-time favorite weeknight summer dinner—minimal cooking, maximum flavor and freshness.Curried Salmon Sliders with Lemon Yogurt

Curried Salmon Sliders with Lemon Yogurt will become a weeknight dinner staple—minimal cooking, maximum flavor and freshness. Enjoy these simple sliders in lettuce wraps or buns for a delicious, heart-healthy meal.
Course Entree, Seafood
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4


  • 1 lb. boneless skinless salmon, cut into chunks (sub two 6-oz. cans of wild pink salmon)
  • 1/2 cup plain breadcrumbs
  • 2 Tbsp. red curry paste such as Thai kitchen
  • 1 egg lightly beaten
  • 1 tsp. paprika
  • 1/2 tsp. kosher salt divided
  • 1/2 cup plain whole-milk Greek yogurt
  • 3 tsp. fresh lemon juice
  • 1 Tbsp. finely chopped fresh cilantro
  • 1 garlic clove finely grated
  • 2 Tbsp. olive or vegetable oil for cooking
  • 8 butter lettuce leaves or slider buns
  • Optional garnishes: kimchi sliced avocado, matchstick carrots, sliced mango, fresh cilantro


  • Place salmon in a food processor and pulse several times until salmon is broken in small pieces (skip if using canned salmon). Transfer to a bowl and mix in breadcrumbs, red curry paste, egg, paprika, and 1/4 tsp salt. (If mixture feels too wet, add more breadcrumbs as needed.) Using a heaping 1/4-cup measure, form mixture into 8 uniform patties. Place on a parchment-lined plate, cover, and refrigerate for 30 minutes.
  • Meanwhile, prepare lemon yogurt by combining yogurt, lemon juice, cilantro, garlic, and remaining 1/4 tsp salt; stir well. Set aside.
  • Heat oil in a large nonstick skillet over medium-high. Place salmon patties in skillet; reduce heat to medium, and cook 3 to 4 minutes per side or until browned.
  • Assemble sliders by placing one patty in each of 8 lettuce wraps or buns. Top with lemon yogurt and garnishes of choice.