Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
SeaFood         Double Salmon Slider with Mustard-Dill Sauce
Back to Recipes Listing           Episode: 307           Episode Name: Sliders         


Makes 4 sliders

1 salmon fillet, skinless & boneless, approximately 2” x 8” 
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
3 tablespoons mayonnaise
1 tablespoon yellow mustard
1 tablespoon whole grain mustard
1 tablespoon fresh dill, chopped, plus extra for garnish
4 slider poppy seed buns
16 leaves arugula
4 slices red onion
4 slices heirloom tomato
4 slices cucumber
4 ounces smoked salmon




  1. Preheat a griddler or other grill on medium high.
  2. Cut the salmon fillet into 4 equal pieces, approximately the same size as the slider buns.  Season the salmon fillets on both sides with salt and pepper and brush with olive oil.
  3. Place salmon on hot grill and cook until done. 
  4. In a small bowl, combine mayonnaise, mustards, and chopped dill.
  5. To assemble, spread 1 tablespoon of mustard sauce on each bottom bun.
  6. Top each bun with arugula, red onion, tomato, salmon fillet, cucumber, 1 oz of smoked salmon, and remaining dill.  Top with bun and secure with a toothpick.  Serve with remaining mustard sauce.


    • Purchase a salmon filet that has uniform thickness.  When you slice the salmon fillet into 4 even pieces, slice diagonally to preserve the texture of the salmon.
    • Remove outer rings of the red onion slices until they fit the size of the slider buns
    • Any lettuce can be used for these sliders, but the bite of arugula will really stand out.
    • It is fun to have all of your ingredients ready in an assembly line, and have a friend help to assemble these burgers when you are ready to serve your guests.