• This dish is really more of an appetizer, but I’ve made a full meal out of it because it’s so good.
  • I recommend Tony’s Creole seasoning, but you can use just about any seasoning salt.
  • Salmon (like most fish) is done cooking when it flakes easily with a fork.


  • Salmon (1 fillet)
  • Tomato (1)
  • Basil Pesto Sauce (a few spoons full)
  • Bread (sourdough) (2 or 3 slices)
  • Butter
  • Seasonings (Creole or Cajun)


  1. Get a pan nice and hot on the stove–I’m thinking medium heat, and drop a bit of butter in the pan.
  2. Butter your slices of bread and put them on a cookie sheet in the oven on broil. Keep an eye on these because they’ll go from cold to charcoal real quick.
  3. Season the fish generously with some of your seasoning salt and place it in the pan to cook (flip it and check the other side after a minute or so)
  4. Pull the bread out and cut it into triangle slices. Slather on some pesto.
  5. Slice your tomato into really thin slices and put it on top of the pesto bread.
  6. When the Salmon is done, pull it out of the pan and cut it into bite sized pieces and put it atop the assembled sliders.
  7. Enjoy!

Source:  bachelorcooking.us