Ingredients
| 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 |
| ⅜ | cup cucumber slices |
| 1 | Roma tomato, thinly sliced |
Directions
Heat oven to broil, with rack 3 inches from heat.
Cut salmon into square pieces that fit slider buns. Season with salt and pepper.
Place salmon pieces on a parchment paper-lined baking sheet. Broil 5 minutes, or until browned and cooked through.
Heat large non-stick skillet over medium-high heat. Add bacon and cook until crispy, about 6 to 8 minutes. Drain on paper towels.
Assemble sliders with 1 tablespoon chipotle mayonnaise, cucumber and tomato slices, salmon and bacon.