📖 Instructions

1. First, let's tackle the dill cream cheese. In a small bowl, combine 4 ounces of softened cream cheese with 2 tablespoons of chopped fresh dill, a pinch of salt, and a squeeze of lemon juice. Whisk until smooth and creamy. Set aside. (Tip: For extra smooth cream cheese, try leaving it out at room temperature for 30 minutes before mixing.)
2. Now for the star of the show—the salmon! Gently flake 1 pound of cooked salmon into a bowl. I usually use leftover baked salmon for this, but pan-fried or grilled also works perfectly. If you're starting with raw salmon, make sure it's cooked thoroughly. (Tip: Don't overcook the salmon or it will become dry and flakey.)
3. In the same bowl with the flaked salmon, add 1/4 cup of mayonnaise, 1 tablespoon of lemon juice, 1 tablespoon of finely chopped red onion, and salt and pepper to taste. Gently mix everything together. (Tip: For extra flavor, consider adding a dash of Worcestershire sauce or a pinch of garlic powder.)
4. Form the mixture into small patties, about 2-3 inches in diameter. (Tip: Use a cookie scoop for uniform patties!)
5. Heat a large skillet over medium heat. Add a tablespoon of olive oil to the skillet. Once the oil is shimmering, carefully place the salmon patties into the skillet. Cook for about 3-4 minutes per side, or until golden brown and heated through. (Tip: Don't overcrowd the pan; cook the patties in batches if necessary.)
6. While the salmon patties cook, lightly toast your mini slider buns. Then, spread a generous amount of dill cream cheese onto the bottom halves of the buns.
7. Top each bun with a salmon patty, and add a fresh dill sprig for a finishing touch.
8. Serve immediately and enjoy! These sliders are so versatile – perfect for a casual lunch, appetizer, or even a light dinner.