Salmon Burger (Spring Catch)

FREE UPS EXPRESS 1-DAY SHIPPING ON ORDERS 20-200 LBS. TO THE CONTINENTAL US.

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.

SHIPS MAY 6, 2025

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 are 50/50 coho and sockeye.

We chop the salmon by hand--we never grind it. Although it takes longer, it keeps the burgers very moist with a great toothy texture. 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 & coho salmon                 
• Dijon mustard                                                          
• Breadcrumbs                          
• Capers
• Salt & pepper
• Shallots/Onion           

NOTE: ingredients subject to change as recipe evolves

Preorder Preorder Period:
Jan. 1, 2025 - May 4, 2025

Shipping:
We are now shipping FedEx Express 1-day nationwide direct from Kodiak, Alaska. This page details shipping rates: 
https://salmonandsable.com/pages/shipping

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 15 months or more.