Sweet Chili Salmon Sliders Who doesn’t love sliders? These delectable salmon cakes with a sweet chili sauce are sure to be a new family favorite. Total Time 30 minutes Servings 6 servings Ingredients Share 2 (5 oz) pouches Chicken of the Sea® Pink Salmon, Skinless & Boneless 1/4 cup cilantro, chopped1/4 cup green onions, chopped1 Tablespoon soy sauce4 Tablespoons Thai sweet chili sauce - divided1 teaspoon lime zest, grated1/2 cup Panko (Japanese breadcrumbs) or fresh bread crumbs1 egg1 Tablespoon vegetable oil6 small dinner rolls, split12 lettuce leaves or greens of choice12 thin slices ripe mango 12 thin slices cucumber Instructions Combine salmon, cilantro, green onions, soy sauce, 1 tablespoon sweet chili sauce, lime zest, breadcrumbs, and egg until just combined.Shape mixture into 6 small patties.Heat oil in nonstick skillet over medium heat.Add salmon patties and fry until cooked through and lightly browned, 2 to 3 minutes per side. Brush with remaining sweet chili sauce during last few minutes of cooking.Place lettuce and salmon patty on each roll bottom, top with 2 slices of mango and 2 slices of cucumber.Add roll tops and serve with extra sweet chili sauce if desired. In this Recipe: Alaskan Pink Salmon