In a bowl, toss together the ingredients for the slaw then set aside to chill in the fridge.
In another small bowl, mix together the ingredients for the spicy mayo, then set aside to chill.
Add 2oz salmon pieces (skin on) to a bowl, add 1 tablespoon of teriyaki sauce and rub the sauce all over the salmon, then set aside to marinate for at least 20 minutes in the fridge or overnight for deeper, richer flavor.
Set a carbon steel or cast iron skillet on medium-high heat.
Slice the buns in half. Lightly spray with olive oil and if desired, lightly sprinkle with garlic powder.
Once the skillet is hot, add the buns face down in the skillet. Toast for 3 – 5 minutes or until the edges have lightly browned.
Alternatively, set oven to 350F/177C. Slice the buns open and spray with oil. Then place them in a baking tray face up. Place in the oven and toast for 3 – 5 minutes or until browned/toasted to your liking.
Wipe the pan clean if needed, spray with oil then add the salmon skin-side up. As the salmon sears monitor the heat of the pan to ensure it is not too hot and burning. Leave the salmon untouched in the skillet until it is easy to lift off the pan using a spatula or tongs, about 4 – 5 minutes.
Cook salmon for an additional on each side for 2 – 4 minutes, or until you reach your desired level of doneness (done, medium).
Bring it all together and build the sliders! Add a little spicy mayo to the bottom bun, peel off the skin of the salmon then add it to the bun. Top with a little slaw.