Step 1

In a medium bowl add all of the ingredients for the aioli and mix well to combine. Season with additional lemon juice and salt, to taste. Set aside in the refrigerator to allow the flavors to set.

Step 2

Add all of the ingredients for the marinade to a large bowl. Whisk to combine. Transfer the marinade to a large ziplock bag and carefully transfer the salmon chunks to the bag with the marinade. Allow the salmon to marinate for at least 30 minutes or up to 4 hours.

Step 3

Outdoor grill- Preheat grill to medium and lightly brush grill grates with oil. Carefully transfer the salmon to your preheated grill, skin-side-dow, discarding any leftover marinade. Cook the salmon for approximately 5-8 minutes per side (time will vary depending on the thickness of your fish).

Step 4

Indoor grill (I used the Philips Smokeless Grill ) - Set to "grill" and preheat. Carefully brush the grates with a light coat of canola oil and transfer the salmon chunks to the grill, skin-side-down. Discard marinade. Allow the salmon to cook for approximately 5-7 minutes on each side, or until it starts to release white, creamy-looking beads on its surface (this means it's done). Remove the salmon from the grill and transfer it to a clean plate to rest.

Step 5

As the salmon rests, transfer the sliced slider buns to the grill and toast for 2-3 minutes, taking care not to burn them. Turn off the heat.

Step 6

Remove the buns and top with a thick layer of microgreens, your cooked salmon, watermelon radish (if using), and lemon garlic aioli. Delicious served immediately, or leftover.