Salmon Burger (Spring Catch)

FREE SHIPPING ON ORDERS 20-200 LBS. TO EASTERN US. Shipping June 5, 2023

NOTE: IF YOU WOULD LIKE TO PREORDER FROM MULTIPLE SEASONAL CATCHES, PLEASE PLACE THOSE ORDERS SEPARATELY. FOR EXAMPLE, IF YOU'D LIKE BOTH THE SUMMER & SPRING CATCH, CREATE YOUR SUMMER ORDER THEN CHECK OUT & PAY. THEN SELECT YOUR SPRING SPECIES, CHECK OUT & PAY.

My salmon burgers are delicious and ready to cook with no prep. Myself, my family, and my ever-hungry crew love them! Cut open the vac bag and slide them straight into a hot pan for a delicious and healthy meal in less than 10 minutes. Even folks who don't care for salmon almost always love these! Although most are entirely sockeye, many have about 25% king mixed in.

In addition to catching and filleting every salmon ourselves by hand, we chop the salmon by hand, we never grind it. Although it takes longer, it keeps the burgers very moist. Additionally, unlike most salmon burgers, which use pink or keta salmon (arguably less desirable species), I use the same top shelf salmon I sell by the fillet––sockeye, coho, and king salmon. The other ingredients just bring in a little extra WOW.

My burgers come preformed by hand with 1 per vacuum sealed package. Thaw in the fridge overnight then cook in a pan, on the grill, or in the oven. About 3 minutes on each side. Each burger is 0.3 to 0.4 lbs each, and every now and then there is a half pounder.

Ingredients:

• Sockeye & king salmon (occasionally I use a little coho, it all depends on what I'm catching at the moment.)                  
• Dijon mustard                                                          
• Breadcrumbs                          
• Capers
• Salt & pepper
• Shallots/Onion           

NOTE: ingredients subject to change as recipe evolves

Preorder Preorder Period:
Jan. 1 - May 28, 2023

Shipping:
Your seafood will ship to you via FedEx June 5, 2023. It will arrive a few days later. This page details shipping rates: https://salmonandsable.com/pages/shipping. Orders to the eastern half of the country go FedEx and orders to the western half of the country go 2-day FedEx.

Cut:
My salmon burgers are about 1/4-1/2 lb. per burger. Burgers are packaged 1 to a pack.

Bones:
There are no bones or skin in my salmon burgers.

Packaging:
I vacuum seal my salmon burgers in heavy 5mm bags to avoid broken seals and freezer burn. Virtually all other seafood is vacuum sealed in 4mm or lighter bags. Your burgers seafood will keep in your freezer in pristine condition for 12 months or more.