Wild Alaska Coho Salmon Meat mixed with panko, pico de gallo, jalapeño, cheddar and taco seasoning, then formed into four patties and chilled to firm up. They pan-fry or grill four to five minutes a side. Build them on buns with romaine, tomato and avocado.
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Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Fiesta Salmon Burgers
Declan Chapin, Premier Catch
4 patties
15 minutes
15 minutes
Mexican-Inspired
Main Course
Wild Alaska Coho salmon mixed with panko, pico de gallo, jalapeño and taco seasoning, formed into four patties and pan-fried or grilled for burgers.
Ingredients
1 lb Wild Alaska Coho Salmon Meat
¼ cup panko bread crumbs
¼ cup pico de gallo
2 tbsp taco or fajita seasoning
1 jalapeno, diced
¼ cup shredded cheddar cheese or mexican blend cheese
salt & pepper
olive oil for frying
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hamburger buns
romaine lettuce
sliced tomatoes
avocado
optional: ranch dressing or ketchup
Directions
Mix salmon with panko breadcrumbs, pico de gallo, jalapeño, cheddar cheese, taco seasoning, salt, and pepper.
Form the mixture into 4 burger shapes, about ¾ inch thick and place in the refrigerator for 15- 30 minutes to firm up the texture (or up to 24 hours).
When ready to cook, preheat a skillet with olive oil or another neutral cooking oil at medium heat. You can also follow these steps on the grill.
Add the burgers and pan-fry or grill for 4-5 minutes on each side.
While the burgers cook, prepare the buns, sliced lettuce, tomatoes, and avocado. Optional: add ranch dressing to the bun and/or serve with ketchup and mustard.
Serve immediately or refrigerate for up to two days. Enjoy!
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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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