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Before you cook

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.

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.

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.

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.

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