|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|
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.