You are here: Home » Recipes » Panko-Crusted Salmon Sliders with Quick Ponzu Cucumbers Panko-Crusted Salmon Sliders with Quick Ponzu Cucumbers Recipe by Jon AshtonKitchen Tested Yield 12 pieces Prep 25 mins Cook 10 mins These easy-to-prepare salmon sliders with Asian flair will score points with Super Bowl Sunday guests. Photography: Mark Boughton / Styling by Teresa Blackburn PrintEmail These burgers are great with sweet potato fries. Ingredients Cucumbers:1 tablespoon honey1/4 cup Kikkoman ponzu sauce2 teaspoons sesame oil1/4 teaspoon salt -- Coarsely ground black pepper1 -- unpeeled English cucumber, thinly sliced Burgers:1 1/2 pounds uncooked salmon, skinned1 tablespoon minced garlic3 tablespoons Dijon-style mustard1/2 teaspoon salt -- Black pepper, to taste2 cups Kikkoman panko breadcrumbs2 tablespoons canola oil12 -- small slider buns or rolls Instructions To prepare cucumbers, combine ingredients in a bowl. Mix well and let stand 15 minutes. Drain before using. To prepare burgers, chop salmon into medium-size pieces, place in food processor in 2 batches, and pulse to dice. Transfer to a bowl. Add garlic, mustard, salt and pepper. Mix thoroughly. Divide salmon mixture into 4 portions. Shape into patties. Dredge patties in Kikkoman panko breadcrumbs. Gently press crumbs into patties to adhere. Heat a large skillet over medium-high heat; add oil. When oil is hot, place patties in pan and cook until browned, 3 to 4 minutes per side. (Alternately, place in a grill basket and grill on both sides until thoroughly cooked.) Toast buns. Top bun bottoms with salmon burgers and soy cucumbers. Place bun tops on top. Recipe by Chef Jon Ashton.