Cooking Salmon Burger is Easy

These Wild Sockeye Salmon, Spinach & Feta Burgers are savoury, protein-packed, and easy to cook. Made with wild sockeye salmon, feta, spinach, and lemon zest, they’re perfect for a quick weeknight meal or BBQ.

Storage
  • Keep frozen at -18°C (0°F) or lower until ready to use.
  • Avoid moisture exposure.
  • Store thawed product in the refrigerator (3°C) and consume within 4 days.
Thawing
  • Overnight: Puncture packaging and place in the refrigerator on a plate 8-10 hours before cooking.
  • Quick: Seal in a plastic bag and submerge in cold water for 20-30 minutes.
Quick Prep Method
Ready in 12 minutes
  1. Cook from thawed. Lightly brush burgers with oil.
  2. Cook in a non-stick pan or on the BBQ over medium heat for 4–5 minutes per side, until cooked through.
  3. Serve on a toasted bun with tartar sauce, lettuce, tomato, and a squeeze of fresh lemon.
Quick Prep Method
Tips

For the best texture, cook burgers from thawed over medium heat and avoid pressing down while cooking. This helps keep the salmon tender, juicy, and golden on the outside.

Recipes

Quick weeknight wins and crowd-pleasers built around wild-caught Canadian seafood.
Salmon Burger Eggs Benedict
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Salmon Burger Eggs Benedict

A weekend brunch showstopper — golden salmon patties on toasted English muffins with wilted spinach, a perfectly poached egg, and a silky quick ble...

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Smash-Style Salmon Sliders
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Smash-Style Salmon Sliders

Pressed thin and cooked hot and fast for crispy, caramelised edges, these salmon sliders are loaded with spicy sriracha mayo, a quick cabbage slaw,...

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Salmon Burger Power Bowl
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Salmon Burger Power Bowl

Sliced salmon patties served over brown rice or farro with roasted chickpeas, baby spinach, pickled red onion, and a drizzle of tahini-lemon dressi...

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