Mediterranean Salmon Slakers: Flavorful Mini Salmon Sliders

• 1¼ pounds salmon filets, skinned and deboned
• 1½ teaspoons minced garlic, from about 2 small cloves
• 1 scallion, chopped
• 1 large egg
• 1 tablespoon capers, drained and chopped
• 1 teaspoon fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon onion powder
• ¼ teaspoon paprika
• A few fresh sprigs each of dill, parsley, and oregano, finely chopped
• Kosher or fine sea salt
• Freshly ground black pepper
• Gluten-free buns or bread of choice, for serving

1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
2. Cut the salmon into chunks and place in a food processor. Add the garlic, scallion, egg, capers, lemon juice, olive oil, onion powder, paprika, and the chopped herbs. Season with salt and freshly ground pepper. Pulse until the mixture forms a thick paste.
3. With wet hands, form the mixture into patties about 2¾ inches in diameter and roughly ¾ inch thick. Arrange them on the prepared baking sheet and bake 15–20 minutes, flipping once after about 10 minutes, until cooked through and lightly browned.
4. Serving suggestion: Serve the salmon sliders on gluten-free focaccia or your favorite gluten-free buns. Top with baby spinach, the whipped lemon mayo (recipe below), and a few kalamata olives for a Mediterranean touch.
5. To make the whipped lemon mayo: Place ⅓ cup mayonnaise (use soy-free if preferred) in a small bowl. Using a handheld mixer, add 3 teaspoons lemon juice, a teaspoon at a time, and beat until the mayo becomes light and fluffy.

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