There are many schools of thought on what ingredients make up aioli sauce. Many recipes include egg yolks and lemon juice, and one ingredient that almost all recipes feature is garlic, a favorite of mine. A quick version of aioli that I like contains garlic, lemon juice, mayonnaise and some fresh dill.

Aioli perfectly complements grilled salmon. And a good marinade for the salmon before it is grilled is a must.

The following recipe is simple and very tasty, especially if you are using wild-caught salmon, which I prefer. To round out the salmon with aioli on a slider bun consider some steamed Brussels sprouts and boiled potatoes topped with some good butter

Salmon Sliders with Garlic Lemon Aioli
For the Lemon Garlic Aioli:
1 cup mayonnaise
4 cloves garlic, minced
Juice from ½ a large lemon
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 to 2 teaspoons fresh dill, minced
For the Marinade:
¼ cup soy sauce
¼ cup brown sugar
⅓ cup water
¼ cup vegetable oil
1 teaspoon lemon pepper
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon ground ginger
For the Sliders:
2 pounds salmon fillets
8 slider buns
For the Lemon Garlic Aioli:
In a medium bowl, add all of the ingredients for the aioli and mix well to combine. Season with additional lemon juice and salt, to taste. Set aside in the refrigerator to allow the flavors to set.
For the Marinade:
Add all of the ingredients for the marinade to a large bowl. Whisk to combine. Transfer the marinade to a large ziplock bag and carefully transfer the salmon chunks to the bag with the marinade. Allow the salmon to marinate for at least 30 minutes or up to 4 hours.
For the Sliders:
Place the salmon fillets on lightly greased Foreman Grill. Cook salmon for approximately 5 to 7 minutes on each side, or until it starts to release white, creamy-looking beads on its surface (this means it’s done). Remove the salmon from the grill and transfer it to buns. Top with lemon garlic aioli.