Salmon-chickpea sliders with sriracha-lime dipping sauce | Recipe Renovator | Gluten-free, migraine-friendly

Easy salmon-chickpea patties with spicy dipping sauce, perfect for pinking up your lunch

Required FTC disclosure: I am an official ambassador for Chicken of the Sea. Chicken of the Sea provided me with canned pink salmon for use in recipe development for this post, a Pink Up Your Lunch Kit for my giveaway at the end of the month, and compensation for my recipe development time. All opinions expressed in this post are mine.

We eat a fair bit of canned fish in our house, and I’m always looking for new ways to use it. When Chicken of the Sea approached me to join the National Salmon Day celebration on October 8th, it was a perfect way for me to get creative with their canned pink salmon. They’re also introducing four new flavors of pink salmon in pre-made pouches that would be great for lunches at work, just pop onto a bowl of salad. Note: These products are gluten-free (but not made in a certified facility) and aren’t migraine-friendly, so I didn’t taste them myself.
Chicken of the Sea flavored salmon pouches
Check out more recipes using their salmon pouches, like BBQ quinoa stuffed peppers and salsa ranch wrap.
National Salmon Day October 8, 2015

I was inspired by their sriracha flavor to make my dipping sauce for these easy sliders. You can bake them as shown, or pan-fry them for a crispy exterior. We preferred them pan-fried. I used homemade sriracha sauce from my Twenty Terrific Low-Sodium Condiments e-book, to which I am always referring back for recipes.

For my migraine peeps, omit the lime juice in the sauce and use a spicy chile sauce that isn’t fermented, like Trader Joe’s. I find that rinsing and draining the canned fish twice (open the can, drain the water by pressing down on the salmon with the lid, then gently fill with tap water and press to drain) helps remove any fishy taste and extra salt. Tip: Hold the can facing away from you into the sink so you don’t accidentally spray oily salmon juice on your favorite shorts.

These sliders are mildly salmon-flavored, and are perfect to take for lunch. Pack the sauce separately. If using limes, pack the wedges separately then squeeze over before eating. Sliders can be eaten hot, cold, or at room temperature. But don’t microwave fish at work if you still want your co-workers to like you after lunch. If you want a firmer patty, add more chickpeas, up to a full can.

By rinsing the salmon and using low-sodium canned chickpeas, these are reasonably low in sodium. If you’re on a strict sodium-restricted diet, use salt-free homemade mayo and sriracha, salt-free beans, and water-only no-salt-added salmon. With the herbs and spices in the recipe, these have plenty of flavor!

Suitable for:

low-sodium, migraine, gluten-free, reduced-sugar diets

Not for:

paleo, Whole30®, vegan, or vegetarian diets

Salmon-chickpea sliders with sriracha-lime dipping sauce | Recipe Renovator | Gluten-free, migraine-friendly

Salmon sliders with homemade sriracha dipping sauce

0 from 0 votes
Prep Time 10 mins
Cook Time 18 mins
Total Time 58 mins
Course Dinner
Cuisine American
Servings 4 servings


Salmon-chickpea sliders

  • 2 tbsp flax seeds (ground)
  • 10 ounces salmon (pink) canned
  • 7 ounces chickpeas (garbanzo beans) cooked or canned, 3/4 cup
  • 10 grams dill (fresh) (1/2 a package), 2 tbsp minced
  • 10 grams chives (fresh) (1/2 a package), 2 tbsp minced
  • 1 tbsp mayonnaise (can use egg-free mayo)
  • 1 stalk celery minced
  • 1/2 tsp mustard (dry)
  • 1/2 tsp black pepper
  • 2 tbsp olive oil (extra virgin)

Sriracha-lime dipping sauce

  • 1/4 cup mayonnaise regular or egg-free
  • 1 tsp sriracha chile sauce (use unfermented chile sauce for migraine diet)
  • 1 limes zested, then juiced (omit for migraine diet)


  • Put the ground flax seeds in a small bowl with 1/4 cup filtered water, swirling to mix. Set aside to gel.
  • Rinse and drain the salmon and add to a bowl.
  • Pulse the herbs in one-second pulses in a food processor until finely minced. Scrape out into the bowl.
  • Add the rinsed, drained chickpeas to the food processor and pulse until a chunky paste. Add to the bowl.
  • Add the remaining ingredients and mash with a spatula until well combined. Turn over a few times to make sure you don't have any unmixed ingredients like mayo, herbs, or flax seed gel.
  • Form into patties using an ice cream scoop (I use a #24 scoop, which is 3 T). Place on a baking sheet lined with parchment or a silicone sheet. Flatten with your hand. Refrigerate at least 30 minutes to firm up. (You can skip this step but be aware the patties will be very tender and will need to cook a bit longer.)
  • To bake: Preheat oven to 375. Bake for 18-20 minutes until golden brown.
  • To fry: Heat 1-2 tbsp extra-virgin olive oil in a nonstick pan over medium-high heat, swirling to coat. Add the patties, cooking in batches if necessary, about 5-6 minutes per side until crispy, golden brown, and firm inside.