Gluten-Free Salmon Sliders with Carrot Fries – Mikey’s LLC. Skip to content

salmon sliders with carrot fries



  1. Heat oven to 425 F and line a baking sheet with parchment paper.
  2. While oven heats, set salmon on the counter to come to room temperature.
  3. Cut carrots in half, and then in half lengthwise.
  4. Arrange the carrots on the baking sheet in a single layer. Drizzle the carrots with 1 tablespoon of olive oil and use your hands to toss to coat. Sprinkle with 1 teaspoon of cajun spice and a pinch of salt and pepper.
  5. Bake carrots for 15 minutes. While carrots cook, rub remaining olive oil into the salmon and sprinkle with salt, pepper and remaining cajun seasoning.
  6. After 15 minutes, remove carrots from oven and turn using a spatula or tongs, pushing to one side to make room for the salmon.
  7. Add salmon to baking sheet and return to oven for 15 minutes more. Salmon is finished cooking when it reaches an internal temperature of 145 F.
  8. While salmon and carrots cook, toast the English muffins according to the package directions.
  9. Using the English muffins for buns, assemble sliders each with a smear of mayo, half of a salmon fillet, a slice each of onion and tomato and a few leaves of arugula. Serve with a side of carrot fries.