Barramundi Sliders with Honey Lemon Saffron Aioli

Cook time:
Serves 6 Ingredients: 2 - 6-8 ounce barramundi fillets, thawed, 1 tablespoon - olive oil, 2 teaspoons - honey, Arugula, 6 - brioche slider buns, Salt and pepper to taste, 1 cup - mayonnaise, 1 teaspoon - lemon zest, 1 tablespoon - lemon juice, 1 tablespoon - finely minced fresh parsley, Couple of strands of saffron, Salt and pepper to taste,
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Barramundi Sliders with
Honey Lemon Saffron Aioli

  • 10m prep
  • 15m cook
  • Serves 6
    Friends & Family

  • Pairs with Hefeweizen

  • Perfect for Weekend

  • Perfect for Backyard BBQ


For the fish:
  • 2 6-8 ounce barramundi fillets, thawed
  • 1 tablespoon olive oil
  • 2 teaspoons honey
  • Arugula
  • 6 brioche slider buns
  • Salt and pepper to taste
For the lemon saffron aioli:
  • 1 cup mayonnaise
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon finely minced fresh parsley
  • Couple of strands of saffron
  • Salt and pepper to taste

Barramundi Sliders with Honey Lemon Aioli

Festive, fun, and welcome at any gathering…

We’re talking about the fish sliders…but this goes double for anyone who walks in the door with a tray of these unique appetizers! Imagine handing these beauties to your host for maximum impact—especially when guests realize what you already know: barramundi (aka The Better Fish) isn’t “fishy” in the least! In fact, it’s naturally buttery, meaty yet flaky in texture, with a subtle flavor profile that’s ready to take on seasoning and spices of almost any sort you desire. Barramundi Sliders with Honey Lemon Aioli are just the dish for a housewarming or backyard BBQ—ready in under 30 minutes, plus it’s practically guaranteed that no one else will be serving them!

Recipe, food styling and photography by Lauren Grier of Climbing Grier Mountain, who shared, “What I love about barramundi is that it’s light, high in protein, low in calories, and drama free.” We couldn’t agree more!

  1. Step 1 Preheat oven to 400 degrees F.
  2. Step 2 Spray a baking sheet with non-stick cooking spray. Place fish on baking sheet. Drizzle tops with olive olive, salt, pepper and a teaspoon of honey on each fillet. Bake for about 10 to 15 minutes.
  3. Step 3 Remove from oven. Spread aioli on top and bottom of the brioche buns. Place some of the fish on the bottom bun and top with arugula.
  4. Step 4 Complete process until all the fish has been used. Serve immediately.
  5. For the lemon saffron aioli: In a bowl, combine all ingredients. Place bowl in the fridge for at least 30 minutes to allow the flavors to marry.
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Suggested sides
  • Dijon Potato
  • Cole

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