Wild Salmon Burgers - Alaskan Sockeye (8oz)

Salmon burgers are a sustainable alternative to classic red meat burgers, which have an extremely high carbon footprint due to livestock methane emissions.

Ingredients

For the Salmon Burgers:
4 premade salmon burger patties (Asian‐flavored, ~6 oz each)
4 burger buns (brioche or whole‐grain)
4 lettuce leaves (butter or romaine)
1 tomato, sliced
4 slices red onion (optional)
4 pickle slices (optional)
½ cup mayonnaise or Asian-style aioli (for spreading)
1 lemon, cut into wedges (for serving)

For the Frites (French Fries):
2 lbs russet potatoes, scrubbed and cut into ¼-inch sticks
3 cups beef tallow (for frying)
1 tsp sea salt (or to taste)
½ tsp black pepper
¼ tsp garlic powder (optional)

For Assembly & Garnish:
2 cups cooked rice (optional side)
1 tsp toasted sesame seeds (optional)
2 green onions, thinly sliced (optional)

Instructions

1. Prep the Potatoes for Frites:
   
   Rinse cut potato sticks under cold water until water runs clear.
   
   Pat dry thoroughly with a clean kitchen towel or paper towels.
   
   Spread in a single layer on a baking sheet; refrigerate (or rest at room temperature) for 15 minutes to remove excess moisture.
   
   
2. Cook the Frites (First Fry):
   
   In a heavy-bottomed pot or deep fryer, heat beef tallow to 300 °F (150 °C). Use a thermometer.
   
   Working in batches, add potato sticks (avoid overcrowding). Fry until they begin to soften and turn pale golden, about 4–5 minutes.
   
   Remove with a slotted spoon; drain on a wire rack or paper towels. Let rest while you cook burgers.
   
   
3. Cook the Premade Salmon Burgers:
   
   Remove frozen or refrigerated salmon patties and follow package instructions:
   
   If frozen: Preheat oven to 400 °F (204 °C). Place patties on a parchment-lined baking sheet. Bake 10–12 minutes until internal temperature reaches 145 °F (63 °C), flipping halfway.
   
   If thawed: Heat a nonstick skillet with 1 Tbsp avocado oil over medium heat. Cook patties 3–4 minutes per side until golden and cooked through (145 °F internal).
   
   Transfer cooked patties to a plate; cover loosely with foil to keep warm.
   
   
4. Finish the Frites (Second Fry):
   
   Increase tallow temperature to 375 °F (190 °C).
   
   Fry par-cooked potatoes in batches until crisp and deep golden, about 2–3 minutes.
   
   Remove with a slotted spoon; drain on paper towels or a wire rack. Immediately season with sea salt, black pepper, and garlic powder (if using).
   
   
5. Assemble the Salmon Burgers:
   
   Lightly toast burger buns if desired.
   
   Spread mayonnaise or Asian-style aioli on the bottom bun.
   
   Place a lettuce leaf, one salmon patty, a tomato slice, red onion slice, and pickle (optional).
   
   Squeeze a lemon wedge over the patty; close with top bun.
   
   
6. Serve:
   
   Arrange each burger on a plate with a generous portion of hot frites.
   
   If desired, sprinkle toasted sesame seeds and sliced green onions over the frites or burgers.
   
   Serve with extra lemon wedges and your choice of dipping sauce (ketchup, aioli, or sriracha mayo).
   
   

This culinary delight combines the richness of Copper River Sockeye Salmon with the heartiness of black beans, offering a flavorful blend of omega-3s, protein, and fiber.

Ingredients

1 ½ lbs Minced Copper River Sockeye Salmon
¼ cup green onion chopped
½ cup fresh corn
½ cup zucchini diced fine or grated
½ cup cilantro, chopped
½ cup panko bread crumbs
1 can black beans, rinsed & drained
1 avocado
1 egg
1 tsp cumin
½ tsp coriander
2 tsp chili powder
salt & pepper to taste
juice of ½ lime
olive oil

Directions

• Start by mixing together Minced Copper River Sockeye Salmon, corn, zucchini, cilantro, and half of the black beans in a spacious container with a lid.
  
• Blend the remaining half of the black beans, half of an avocado, lime juice, using a food processor until smooth.
  
• Add an egg and your preferred spices to the blended mixture, pulsing until thoroughly combined.
  
• Combine the processed mixture with the salmon mixture in the container, stirring until evenly mixed.
  
• Cover the container and let it chill in the refrigerator for about 2 hours.
  
• Spread breadcrumbs onto a large plate.
  
• Shape the mixture into patties of your preferred size and coat each patty in breadcrumbs.
  
• Heat a large pan with a small amount of oil over medium heat.
  
• Fry the patties for about 4-5 minutes on each side until golden brown and cooked through.
  
• Turn the patties only once to prevent them from breaking apart.
  
• Serve the patties as burgers, meatballs, or as a filling for lettuce wraps.
  

* For an even quicker recipe use Wild Alaskan Sockeye Salmon Burgers

Makes roughly 5 large onigiri. 

Ingredients

• 3 Cups cooked short grain rice 
• Dash of salt and sugar 
• 1 Cup cooked salmon, flaked or minced 
• 1 Tbs diced green onion 
• 1 Tsp Coconut aminos 
• 1 Tbs kewpie mayonnaise 
• 2 Tbs pickled red onion or radish, diced 
• Furikake seasoning 
• 5 sheets nori seaweed 

Instructions 

1. Cook the rice following package instructions. Add a dash of salt and sugar and stir well with a non-stick paddle or spatula while still warm. 
2. Create the filling by mixing the cooked salmon with the green onion, mayonnaise, coconut aminos, and pickled onion. 
3. Next, prepare your space by cutting the nori sheets in thirds with scissors. You may want to trim them further depending on the size of your final rice ball. Place a shallow bowl of water nearby for dipping your fingers and spread the furikake seasoning out onto a plate for rolling to coat the final rice ball. 
4. To assemble, wet your hand and place enough rice inside to cover your palm. Add one spoonful of the salmon filling into the middle. Using the rice paddle add another palm sized amount of rice on top making a "sandwich" in your hand. Before you shape the ball make sure to wet your other hand, this will prevent the rice from sticking to your fingers and making a mess! Slowly squeeze and shape the ball until the rice envelopes the filling. Next, you can shape a triangle with your fingers, or using a square pyrex you can push the ball into shape in the corner. It doesn't have to be perfect, as long as it holds together! 
5. Once you have shaped the onigiri, rewet your fingers and place a piece of nori seaweed along the base of the onigiri. This helps maintain the structure and adds a nice umami chewiness to the whole bite. Roll as much as you desire in the furikake mix to finish.