Ingredients
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2 x 6oz Wild Alaskan Sockeye Salmon
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¼ cup panko bread crumbs
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¼ cup pico de gallo
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2 tbsp taco or fajita seasoning
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1 jalapeno, diced
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¼ cup shredded cheddar cheese or mexican blend cheese
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salt & pepper
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olive oil for frying
Toppings:
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hamburger buns
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romaine lettuce
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sliced tomatoes
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avocado
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optional: ranch dressing or ketchup
Directions
Thaw salmon, pat dry, and remove skin.
Chop salmon into small bites and add to a food processor with panko breadcrumbs, pico de gallo, jalapeño, cheddar cheese, taco seasoning, salt, and pepper.
Form the dough 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!
Recipe Note
We hope you find inspiration from our seafood infused recipes as you recreate them in your own kitchen. Order our Premier Catch Alaskan Salmon to use premium seafood for all your cooking. Bon appétit!
