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Honey Mustard Salmon Salad Bell Pepper Sliders



Prep Time:

10-15 mins

Cook Time:

0 mins

Honey Mustard Salmon Salad Bell Pepper Sliders


  • 1 Can Safe Catch Wild Pacific Pink Salmon
  • 2 Medium to Large Sized Red Bell Peppers (or 5-6 mini peppers)
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Mayonnaise
  • 1 ½ tsp Local Honey
  • 1 tsp Stone Ground Mustard
  • ½ tsp Coconut Aminos or Soy Sauce
  • ½ tsp Fresh Squeezed Lemon Juice
  • 1/8 tsp Paprika
  • 1 Dash of Cayenne
  • Salt and Pepper to Taste
  • Optional: 2 Tbsp Chopped Walnuts

Tools you'll need

  • Knife
  • Cutting Board
  • Mixing Bowl
  • Fork
  • Mixing Spoon
  • Measuring Spoons


  • With your knife, find the natural heart-shaped bumps on the bell peppers and cut downwards from the edge of the stem to create your little sliders. Remove stem and seeds. Set aside.
  • Add your can of Safe Catch Wild Salmon (DO NOT DRAIN) to a mixing dish and use a fork to flake salmon steak together, reintroducing the natural juices back in to the salmon.
  • Add in remaining ingredients and mix together to combine evenly.
  • Stuff your pepper sliders with your honey mustard salmon salad.
  • Top with walnuts and herbs, that you prefer! Enjoy!


I love using a tablespoon measuring spoon to scoop a heaping pile of the salad to stuff in the peppers. Makes it easy to do!

Add cut pepper sliders to a separate container than the honey mustard salmon salad for an easy to-go or prepped lunch. Stuff salad in peppers when ready to eat!

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