Fish it and Dish it—Alaska Wild on a Plate!
By Melissa Norris
There’s nothing quite like a salmon burger for delicious, high-quality nutrition—especially when it’s made from wild Alaska salmon you’ve harvested yourself. As a longtime pescatarian, I’m always experimenting with new ways to eat salmon and other fish we catch here in Alaska, but homemade salmon burgers remain a staple in my diet. I even eat them for breakfast—topped with eggs, vegetables and greens for a salad!
This zesty salmon burger recipe is one I make often and freeze in batches, vacuum-sealed in packs of two or four for easy meals throughout the week. Whether you’re a sport angler with a freezer full of sockeye or a health-conscious foodie looking for clean protein, this one’s for you.
Choosing Quality Salmon
The key to the best salmon burger is using high-quality fish. I prefer sockeye (reds) for their firm texture and balanced fat content. If you’re lucky enough to harvest your own salmon, bleed the fish immediately and ice it down to preserve quality.
Not a fisher? No problem—just buy wild-caught Alaska salmon from a reputable, small-scale commercial fishing business. Many of these operations are family-owned and prioritize sustainable harvesting practices. Brands like Pride of Bristol Bay, Salmon Sisters, and Straight to the Plate are great places to start.
Tip: For optimal texture and flavor, run your salmon through a meat grinder with a 1/8” or 3/16” plate. My brother Marcus taught me that trick—it helps the patties hold together and meld flavors better.
Zesty Salmon Burger Recipe
Makes 8–10 regular patties or up to 24 sliders
Ingredients:
- 2.5 lbs wild Alaska sockeye salmon, thawed and ground or finely chopped
- 1 large red bell pepper, finely chopped
- 1 jalapeño pepper, finely chopped
- 1 bunch green onions, chopped
- ½ red onion, chopped
- Zest of 2 lemons
- Juice of 1 lemon
- 3 tbsp prepared horseradish or ½ cup fresh grated horseradish root
- 1 cup panko breadcrumbs (or unsweetened coconut flakes for a whole-foods version), plus ¼ cup reserved for coating
- 2 eggs
Instructions:
- In a large bowl, combine all ingredients (except reserved panko or coconut flakes).
- Form into patties and lay flat on a parchment-lined cookie sheet.
- Freeze until solid, then vacuum seal in batches.
- When ready to cook, thaw patties and coat each with reserved panko or coconut.
- Heat a skillet over medium-high and coat with avocado oil.
- Sear burgers for 1–2 minutes per side to develop a golden crust, then reduce heat and cook 1–2 more minutes per side.
- Let rest for 2 minutes before serving.
“Crack Sauce” – The Best Salmon Burger Topping
What takes this burger from great to unforgettable? My homemade chipotle cilantro sauce—so addictive I call it Crack Sauce.
Ingredients:
- 1 bunch cilantro (stems removed)
- 1 can chipotle peppers in adobo sauce
- 1 can full-fat coconut milk
- 3 garlic cloves
- Zest and juice of 1 lime
Instructions:
- In a food processor, pulse cilantro until finely chopped.
- Add chipotle peppers (with sauce) and pulse again.
- Add garlic, lime zest/juice, and coconut milk.
- Blend on low until smooth.
- Refrigerate for at least 3 hours to thicken. Keeps 7–10 days in the fridge.
Eat Fish and Veggies for Breakfast? Yes, Please!
It might sound unconventional, but a salmon burger breakfast salad is one of my favorite ways to start the day. It’s high in protein, rich in omega-3s, and loaded with fiber and nutrients to keep you full for hours.
Breakfast Salad with Salmon Burger
Ingredients:
- 1 salmon burger (see recipe above)
- 2 eggs, cooked your way
- 2 tbsp Crack Sauce
- ½ cup arugula
- ½ cup diced sweet potato or yam
- ¼ cup each: broccoli, bell pepper, onion, asparagus
- Avocado oil for sautéing
Instructions:
- Sauté sweet potatoes until crispy; add remaining veggies and cook until tender.
- Heat your salmon burger.
- In a bowl, layer arugula, sautéed veggies, fried eggs, and salmon burger.
- Top with Crack Sauce and enjoy!
Why Buying Sustainable Seafood Matters
When you buy salmon from small Alaska businesses, you’re supporting clean oceans and honest fishing. Industrial trawl fleets, on the other hand, discard millions of pounds of salmon, halibut, crab—even orcas—as bycatch. These operations drag heavy chains across the seafloor, destroying habitats and depleting wild stocks. Even worse, they are federally regulated by boards influenced by the very companies they’re supposed to oversee.
Do your part: support small-scale, sustainable fisheries. If you can’t harvest your own, buy salmon and seafood from companies like Salmon Sisters, Straight to the Plate, or Pride of Bristol Bay.
Pro Tip: Stock Your Freezer Like a Pro
Once frozen and vacuum-sealed, these salmon burgers make quick, healthy meals year-round. Whether you’re meal-prepping for busy fishing trips or planning protein-rich breakfasts, this recipe offers clean fuel with maximum flavor.
Final Thoughts
Whether you’re casting for sockeye or scanning the seafood aisle, this zesty salmon burger recipe is the kind of meal that supports your body, respects the fish, and delivers bold flavor every time. Make a batch, freeze what you don’t need, and fuel your lifestyle with the best Alaska has to offer.
Melissa Norris
About the Author Melissa Norris
Melissa Norris is the founder and Publisher of Fish Alaska and Hunt Alaska magazines. She has over two decades of experience fishing all over Alaska, writing about her time in the field, testing gear, planning trips and cooking and harvesting wild Alaska seafood. In addition to writing tons of content for the magazine and our website, Melissa heads our digital platforms and leads the design team.