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Stovetop: Chaat Masala Salmon Sliders

Name: Stovetop: Chaat Masala Salmon Sliders
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 10
Cuisine: Indian
Ingredients: 0 1 pound fresh salmon, diced, preferably wild caught (4 cups); 0 ¼ cup finely diced red onion; 0 ⅓ cup breadcrumbs (regular, panko, or gluten-free); 0 2 tablespoons mayonnaise (regular or vegan); 0 2 teaspoons dijon mustard; 0 2 teaspoons Indian As Apple Pie chaat masala; 0 1 teaspoon salt; 0 Oil or ghee, for stovetop cooking; 0 Indian As Apple Pie, tamarind chutney, or tikka masala, for garnish; 0 Sliced onion and tomato, avocado, or arugula, for garnish; 0 Slider buns; 0 Lemon wedge, optional

August 28, 2025

Indian As Apple Pie Salmon Slider Recipe

MAKE CHAAT MASALA YOUR GO-TO FOR SEAFOOD.

Its lemony, peppery taste profile is the perfect backdrop. People often ask me if Indian spices can truly pair with seafood, assuming the answer is 'no'. I say it can be done, but you have to know which spice to use and how.

There are so many communities in India where seafood is a mainstay, especially if they are near a coast. Kerala is a perfect example along the Southwest coast of India, where fishing is a daily tradition and seafood on the table is a given.

While chaat masala is typically used in Indian street food, it's also a perfect flavor profile for seafood, even salmon, which I find can be tricky to pair with Indian spices. It's all about the citrus notes in our blend.

This was my second attempt at salmon burgers. The first was just okay. I learned that fresh salmon works much better than frozen or canned. Trust me, it makes a huge difference. My first try was with frozen, which released a little water and felt rubbery post-cooking. The less moisture the better the salmon burger. Even lemon juice before cooking can add moisture, so I let the dry chaat masala blend add all that tangy taste. Save the wedge of lemon for post-cooking for that little extra zing.

I never thought making my own salmon burgers could be so incredibly easy. Trust me. These are delicious!

xoxo Anupy

Stovetop: Chaat Masala Salmon Sliders

Makes: 10 sliders
Prep: 5 minutes
Cook: 6-8 minutes

Ingredients

1 pound fresh salmon, diced, preferably wild caught (4 cups)
¼ cup finely diced red onion
⅓ cup breadcrumbs (regular, panko, or gluten-free)
2 tablespoons mayonnaise (regular or vegan)
2 teaspoons dijon mustard
2 teaspoons Indian As Apple Pie chaat masala
1 teaspoon salt
Oil or ghee, for stovetop cooking
Indian As Apple Pie, tamarind chutney, or tikka masala, for garnish
Sliced onion and tomato, avocado, or arugula, for garnish
Slider buns
Lemon wedge, optional

Instructions

Add ½ cup of the diced salmon to a food processor and blend until relatively smooth. Add the remaining salmon and pulse until smooth-ish, but not completely smooth. I counted 25-30 pulses. The key is using fresh versus frozen or canned salmon — it makes all the difference.
Transfer the salmon to a mixing bowl and add the onion, breadcrumbs, mayonnaise, mustard, chaat masala, and salt. Stir until everything comes together.
Scoop a ¼ cup of the mixture, form into a ball, and then press into a patty. Arrange on a tray until you are ready to cook. For bigger burgers, use 1/2 cup or more.
Heat the oil or ghee (stovetop only) in a skillet over medium-high heat. Add the patties and cook 3-4 minutes on each side until cooked through.
Assemble the patties on the buns (toast first if you prefer), top with a dollop of Indian As Apple Pie tamarind chutney and/or tikka masala, onion, and tomato – and/or any other toppings (arugula and sliced avocado-yum!). I like heating the tikka masala, but it is also delicious right out of the jar. For a little extra zest, squeeze a touch of lemon juice over the burgers before topping.

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Ingredients

Instructions

Ingredients

1 pound fresh salmon, diced, preferably wild caught (4 cups)
¼ cup finely diced red onion
⅓ cup breadcrumbs (regular, panko, or gluten-free)
2 tablespoons mayonnaise (regular or vegan)
2 teaspoons dijon mustard
2 teaspoons Indian As Apple Pie chaat masala
1 teaspoon salt
Oil or ghee, for stovetop cooking
Indian As Apple Pie, tamarind chutney, or tikka masala, for garnish
Sliced onion and tomato, avocado, or arugula, for garnish
Slider buns
Lemon wedge, optional

Instructions

Add ½ cup of the diced salmon to a food processor and blend until relatively smooth. Add the remaining salmon and pulse until smooth-ish, but not completely smooth. I counted 25-30 pulses. The key is using fresh versus frozen or canned salmon — it makes all the difference.
Transfer the salmon to a mixing bowl and add the onion, breadcrumbs, mayonnaise, mustard, chaat masala, and salt. Stir until everything comes together.
Scoop a ¼ cup of the mixture, form into a ball, and then press into a patty. Arrange on a tray until you are ready to cook. For bigger burgers, use 1/2 cup or more.
Heat the oil or ghee (stovetop only) in a skillet over medium-high heat. Add the patties and cook 3-4 minutes on each side until cooked through.
Assemble the patties on the buns (toast first if you prefer), top with a dollop of Indian As Apple Pie tamarind chutney and/or tikka masala, onion, and tomato – and/or any other toppings (arugula and sliced avocado-yum!). I like heating the tikka masala, but it is also delicious right out of the jar. For a little extra zest, squeeze a touch of lemon juice over the burgers before topping.

Notes

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Stovetop: Chaat Masala Salmon Sliders

MAKE CHAAT MASALA YOUR GO-TO FOR SEAFOOD.

Stovetop: Chaat Masala Salmon Sliders

Ingredients

Instructions

"What in the world is this code below?!"

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