Get ready for game day with these delicious deep-fried salmon sliders, featuring beer batter as the main event.
Learn about the Masterbuilt Propane Deep Fryer and why I trust it to cook deep-fried beer-batter salmon for game day and beyond!
Crispy Beer Battered Salmon Sliders
- Learn why salmon works so well with a crispy beer batter and how to prep it so the fish stays tender and moist inside.
- Master the technique for making a light, crunchy beer batter that coats the salmon without becoming thick or heavy.
- Get the ingredients and step-by-step instructions for building restaurant-style salmon sliders with toasted brioche buns, avocado mayo, and your favorite toppings.
- Learn pro tips for perfectly fried salmon, including maintaining the right oil temperature, getting the batter consistency right, and knowing when the salmon is done.
Plenty of outdoor deep fryers are on the market.
However, you need a deep fryer with certain features, and the Masterbuilt Propane Fryer With Thermostat Control is an excellent choice.
This propane deep fryer is more than eye candy for your backyard.
When I took it out of the box and read the instructions, assembly was incredibly easy.
You only needed to attach a few pieces, and it was ready to use.
Within ten minutes, I attached the handles on opposite sides of the fryer, screwed on the oil spout, carefully attached the temperature dial, screwed the handle onto the top lid covering the deep fryer, and put an AA battery into the igniter button.
I then attached the handles to the two mini-baskets. Super easy.
The overall design is seamless and very user-friendly.
Masterbuilt Propane Fryer With Thermostat Control
After looking it over carefully, here’s what I noticed about the Masterbuilt Propane Fryer With Thermostat Control. It’s well put together- sturdy without being overly heavy and cumbersome.
The unit weighs just under 50 pounds (47.752 to be exact) and produces an impressive 45000 BTUs.
The seams have no gaps, and all components fit together to create a modern, well-built, functional look.
It has a deep well for storing oil. (Crab boil, anyone?)
It comes with two mini-baskets and a larger wire basket that can easily hold a twenty-pound turkey.
I can’t wait to deep-fry a turkey for Thanksgiving.
What do I need to purchase for my Masterbuilt Propane Fryer With Thermostat Control?
The only thing you will need to purchase is a twenty-pound propane tank. When attaching the propane hose and regulator to the propane tank, do the soapy water bubble test to ensure the equipment is functioning correctly.
The Push-button ignition makes lighting easy, but you can also light the propane fryer using a long match if the battery dies.
Overall, I love the 16 Quart Propane Fryer with Thermostat Control, and it’s ideal for year-round outdoor deep-fryer cooking.
Head over to Masterbult.com for this product and other quality grills, smokers, and fryers.
Game Day Ready With Deep-Fried Salmon Sliders
Ready to make your game day memorable? Our Deep-Fried Beer Batter Salmon Sliders are a whole snack, and they’ll satisfy!
Plus, we’re using the Masterbuilt Propane Fryer with Thermostat Control, so they’re ready to go in no time.
Here’s What You Will Need To Make Our Deep-Fried Salmon Sliders
Salmon. I used about two pounds of salmon for this recipe, skin removed. I cut the salmon into 3-4 ounce pieces. This recipe is also great with cod, halibut, hake, or pollock if you’re not a salmon fan.
Flour. For flour, you have options; this recipe works well with all-purpose or gluten-free flour.
Seasoning. Seasoning the flour gives you a nice, flavorful beer batter. I used a combination of onion salt, garlic powder, 30% lower-sodium Old Bay seasoning, sea salt, and freshly cracked black peppercorns to taste for this recipe.
Beer. As for beer, use whatever you have on hand. However, I wouldn’t spare a fancy craft beer extra expense when an inexpensive pilsner-style beer works just fine.
Frying Oil. When deep-frying foods, I recommend using a high-smoke-point oil like peanut (450 degrees Fahrenheit) or canola (400 degrees Fahrenheit). Other oils to consider are vegetable, corn, and sunflower oil.
Recipe for Deep-Fried Beer Batter Salmon Sliders
8 Servings
Ingredients:
- 2 pounds salmon fillet cut into 4-ounce pieces, skin removed
- 1 cup + 2 tablespoons all-purpose flour
- 1 tablespoon onion salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon freshly ground black peppercorns
- 1/2 teaspoon sea salt or Kosher salt
- 1 egg
- 1 cup beer; I prefer using a stout or brown variety of beer
- Frying oil (follow the manufacturer’s guidelines on how much to use)
I recommend setting up a cart close to the Masterbuilt Propane Deep-Fryer. This workstation should include the salmon, the beer batter, a sheet pan lined with parchment paper or paper towels, a large slotted spoon or wire sieve for skimming off loose batter, tongs, and the thermometer.
Directions:
- Cut salmon fillet into 4-ounce pieces. Arrange the salmon fillets on a baking sheet. Pat the salmon dry with paper towels.
- Season the salmon with sea salt or Kosher salt and freshly cracked black peppercorns on both sides. Refrigerate the salmon until you are ready to cook it in the deep-fryer.
- To make the beer batter, grab a medium-size mixing bowl and add the all-purpose flour, onion salt, garlic powder, onion powder, Old Bay seasoning, additional sea salt, and freshly cracked black peppercorns, and mix thoroughly.
- In a small bowl, crack 1 egg and whisk with a fork, then add the beer. Add the egg-and-beer mixture to the flour mixture. Mix until combined, but do not overmix it. A few lumps in the batter is fine. Set the batter aside.
- Fill the Masterbuilt Propane Fryer to the fill line with frying oil, follow the lighting instructions, and preheat the oil to 350 °F.
- When the oil is hot, dredge the salmon in the batter and shake off any excess. Gently submerge the salmon into a basket in the hot oil. Shake the basket carefully to prevent the salmon from settling at the bottom. Also, do not overcrowd the basket. I placed 4-5 pieces into each basket.
- Working in batches, fry the salmon for 4-5 minutes until golden brown. Insert an instant-read thermometer until the salmon reads 145°F.
- After the salmon is cooked, remove the hot oil basket and shake it to let excess oil drip off.
- Transfer the golden-brown, beer-battered salmon to the parchment-lined sheet pan using tongs or a large slotted spoon.
- Finish the salmon with a pinch of sea salt.
- If frying additional salmon, skim off any floating batter and discard.
- Serve.
Building the sliders
Ingredients:
- 8 Toasted Brioche Buns
- Avocado Mayo Spread
- 8 slices of cheese (your choice)
- 1 large onion, thinly sliced
- 1-2 jalapeños, thinly sliced
Avocado Mayo Spread: In a bowl, add two ripe, peeled avocados, 1 1/2 cups mayo, 1/3 cup diced red onion, 2 tablespoons EVOO, and sea salt and freshly cracked black peppercorns to taste. Mix until combined. This will make about 1 1/2 cups of avocado mayo. You can store the rest in the fridge in an airtight container.
Spread the avocado spread on both sides of the toasted bun, place a salmon fillet on the bottom bun, and add your favorite toppings.
Crown with the top of the bun and serve.
Now that you have the recipe for our Deep Fried Salmon Sliders Made with Beer Batter.
All you need now is the Masterbuilt Propane Fryer With Thermostat Control, and your game days will never be the same!
Do you use salmon with skin on?
Since you are making these into slider sandwiches, you will not want the skin on the salmon.
You can buy skinless salmon, or cut the skin off yourself.
While the skin is edible, it will be chewy.
Can You Batter and Fry Salmon?
Yes, you can batter and deep-fry salmon, and its firm texture and rich flavor make it a great choice for frying.
The key is cutting the salmon into evenly sized pieces so they cook at the same rate.
Pat the salmon dry before seasoning and dipping it into the beer batter. Excess moisture can make it harder for the batter to stick.
Fry the battered salmon in oil heated to 350°F, working in small batches so the oil temperature doesn’t drop too quickly.
Cook until the batter is crisp and golden brown and the salmon reaches 145°F internally.
Can I use a gluten-free flour blend?
I haven’t tried a gluten-free flour blend, but you are welcome to try one.
If it’s a blend of flours, I am sure it should stick and work okay.
Feel free to try it and let me know in the comments.
What are the best buns for these sliders?
If you head to your grocery store, you will find tons of different types of slider buns.
Brioche buns, King’s Hawaiian sweet rolls, butter rolls, etc.
Feel free to buy any small slider-style bun you and your family prefer.
Is there a substitute for Old Bay seasoning?
If you can’t find or don’t have Old Bay seasoning on hand, you can use a Creole-style seasoning.
This Cajun flavor will stand out with your salmon.
Can I use this batter for other fish?
You’re welcome to swap out the salmon for other fish.
Any white fish would work great, such as tilapia, bass, or even catfish.
Feel free to use what fish you have on hand.
Tips for Beer-Battered Salmon
Keep the beer cold until you’re ready to prepare the batter. Cold batter hitting hot oil helps create that light, crisp exterior you’re looking for.
Don’t overmix the batter. Stir the ingredients just until combined. A few small lumps are perfectly fine.
Overmixing can develop the flour’s gluten and result in a heavier coating.
Maintain an oil temperature of around 350°F throughout frying.
If the oil is too cool, the batter can absorb excess oil and become greasy.
If it’s too hot, the outside can brown before the salmon is fully cooked.
Let excess batter drip from the salmon before placing it in the fryer, and avoid overcrowding the basket.
Frying in batches helps maintain the oil temperature and gives each piece enough room to cook evenly.
Best oil to use?
For frying, peanut oil or canola oil works best.
Oils like olive oil can get too hot and burn, whereas peanut oil is meant for deep-frying.
Many fast food chains and restaurants use peanut oil when they fry food.
Get more game day recipes below:
Chicken Wing Recipes For Game Day
Mocktail + Cold Appetizer Idea for Game Day
Salmon Tacos + Watermelon Slaw
Deep-Fried Salmon Sliders Made With Beer Batter
Ingredients
- 2 pounds salmon fillet cut into 4-ounce pieces skin removed
- 1 cup + 2 tablespoons all-purpose flour
- 1 tablespoon onion salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon freshly ground black peppercorns
- 1/2 teaspoon sea salt or Kosher salt
- 1 egg
- 1 cup beer; I prefer using a stout or brown variety of beer
- Frying oil follow the manufacturer's guidelines on how much to use
For the Sliders:
- 8 Toasted Brioche Buns
- Avocado Mayo Spread
- 8 slices of cheese your choice
- 1 large onion thinly sliced
- 1-2 jalapeños thinly sliced
Avocado Mayo ingredients
- two ripe peeled avocados
- 1 1/2 cups mayo
- 1/3 cup diced red onion
- 2 tablespoons EVOO
- sea salt and freshly cracked black peppercorns
Instructions
- Cut salmon fillet into 4-ounce pieces. Arrange the salmon fillets on a baking sheet. Pat the salmon dry with paper towels.
- Season the salmon with sea salt or Kosher salt and freshly cracked black peppercorns on both sides. Refrigerate the salmon until you are ready to cook it in the deep-fryer.
- To make the beer batter, grab a medium-size mixing bowl and add the all-purpose flour, onion salt, garlic powder, onion powder, Old Bay seasoning, additional sea salt, and freshly cracked black peppercorns, and mix thoroughly.
- In a small bowl, crack 1 egg and whisk with a fork, then add the beer. Add the egg-and-beer mixture to the flour mixture. Mix until combined, but do not overmix it. A few lumps in the batter is fine. Set the batter aside.
- Fill the Masterbuilt Propane Fryer to the fill line with frying oil, follow the lighting instructions, and preheat the oil to 350 °F.
- When the oil is hot, dredge the salmon in the batter and shake off any excess. Gently submerge the salmon into a basket in the hot oil. Shake the basket carefully to prevent the salmon from settling at the bottom. Also, do not overcrowd the basket. I placed 4-5 pieces into each basket.
- Working in batches, fry the salmon for 4-5 minutes until golden brown. Insert an instant-read thermometer until the salmon reads 145°F.
- After the salmon is cooked, remove the hot oil basket and shake it to let excess oil drip off.
- Transfer the golden-brown, beer-battered salmon to the parchment-lined sheet pan using tongs or a large slotted spoon.
- Finish the salmon with a pinch of sea salt.
- If frying additional salmon, skim off any floating batter and discard.
- Avocado Mayo Spread: In a bowl, add two ripe, peeled avocados, 1 1/2 cups mayo, 1/3 cup diced red onion, 2 tablespoons EVOO, and sea salt and freshly cracked black peppercorns to taste. Mix until combined. This will make about 1 1/2 cups of avocado mayo. You can store the rest in the fridge in an airtight container.
- Spread the avocado spread on both sides of the toasted bun, place a salmon fillet on the bottom bun, and add your favorite toppings.
- Crown with the top of the bun and serve.
Notes
Created 11/2020 | Updated 9/2026. This is a previously sponsored post.
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