Wild Alaskan Sockeye Salmon Burgers

By Christina Keiler, Intentionally Healed

Salmon burgers are a sustainable alternative to classic red meat burgers, which have an extremely high carbon footprint due to livestock methane emissions. Our wild Alaskan sockeye salmon burgers are rich in omega-3s which support brain, heart and joint health, and are easier to digest than red meat. They are packed with lean protein, without the heaviness of beef. Super easy to cook from frozen in the oven or fry on a stove-top skillet, these patties will leave you hoping there are leftovers for tomorrow's lunch!

Wild Alaskan Sockeye Salmon Burgers

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)

Sockeye Salmon Burgers - Wild Alaskan (8oz)

Buy Now

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).

   
   

Cook patties on medium heat with a fat (oil, butter, tallow, etc.)

*Visit our store to learn more about the variety of fish Alaska has to offer, such as Copper River Sockeye Salmon, Copper River King Salmon, Wild Alaskan Halibut, Wild Alaskan Black Cod (Sablefish), and more.