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1 pound thin salmon filets
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 slices HORMEL® BLACK LABEL® Applewood Smoked Bacon, cut into thirds
¼ cup chipotle mayonnaise
4 slider buns, toasted
cup cucumber slices
1 Roma tomato, thinly sliced


  1. Heat oven to broil, with rack 3 inches from heat.

  2. Cut salmon into square pieces that fit slider buns. Season with salt and pepper.

  3. Place salmon pieces on a parchment paper-lined baking sheet. Broil 5 minutes, or until browned and cooked through.

  4. Heat large non-stick skillet over medium-high heat. Add bacon and cook until crispy, about 6 to 8 minutes. Drain on paper towels.

  5. Assemble sliders with 1 tablespoon chipotle mayonnaise, cucumber and tomato slices, salmon and bacon.