This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
With Labor Day only a few days away, I wanted to share one of my family’s favorite burger recipes. And by burger, I don’t mean beef or turkey either! This juicy version is made with fresh Alaska salmon, and is not only healthy, but very flavorful and delicious as well! We love it topped with a huge dollop of chunky guacamole, because avocado and salmon are just THE best combo. Seriously, if you haven’t tried it yet you’re missing out!
The burger alone has no breadcrumbs and is both grain and gluten free, just use a gluten-free bun, if needed. I actually omit the bun and eat my salmon burger on a bed of mixed greens and topped with lots of guac, which makes it totally paleo/whole30 friendly too!
When we buy seafood, we make sure it’s from Alaska, which is of the highest quality and sourced sustainably. Alaska’s cold, fresh waters house some of the best seafood in the world, including a majority of the wild salmon harvested in the U.S.
I like the fact that Alaska salmon is always wild-caught, which means it’s all-natural and not farmed. You can find it at your local seafood counter or in the freezer section. Just make sure to ask your fish monger or look at the back of the package to make sure it’s from Alaska.
There are typically five species of salmon that you may notice when purchasing your salmon, including king, sockeye, coho, keta and pink. I like them all and they taste pretty similar, but if I can find it, I like to get sockeye because of its beautiful bright red color.
Don’t worry if you can’t find it though, because any salmon will do for this recipe!
Instead of using canned salmon, I like to chop up fresh/frozen fish fillets for these burgers. I know some of you may think chopping up a perfectly good fillet of salmon is a waste of fish, but it’s not a waste as long as it’s eaten! In fact, my daughter, who is not a big seafood fan, loves these burgers because she says they’re less “fishy” tasting than eating a regular baked fillet.
Aside from hand-chopping the salmon, these burgers are very easy to put together. You can even make the guacamole and salmon mixture earlier in the day and just keep covered and refrigerated until ready to eat. Frying up the burgers and putting them in a bun only takes about 10 minutes!
Learn why it is important to #AskForAlaska at the seafood counter and in restaurants by visiting www.wildalaskaseafood.com. There you’ll find hundreds of Alaska seafood recipes, tips, and cooking techniques to help you plan your next meal!
Hope you have a wonderful weekend! Don’t forget to tag me (in the picture) @wifemamafoodie on social media if you give these a try! Enjoy! 🙂
- 1¼ lbs. fresh or frozen Alaska salmon, skin removed (I used Alaska sockeye salmon. Roughly 4 fillets)
- ⅓ cup ground flaxseed
- 3 green onions, chopped
- 1 tablespoon dijon mustard
- 2 teaspoons minced garlic
- juice of 1 lemon
- ¾ teaspoon salt, use more or less to taste
- pepper, to taste
- 1–2 tablespoons avocado oil or cooking oil of choice
- chunky guacamole, recipe below
- lettuce of choice for burgers, optional (I used mixed baby greens)
- burger buns, (warmed just before serving) optional
- 2 extra-large ripe avocados, peeled, pitted and diced
- ¼ medium onion, finely chopped
- 2 roma tomatoes or 1 large tomato, seeded and chopped
- 2–3 tablespoons chopped cilantro, add more or less to taste
- juice of 1–2 limes or lemons, to taste
- 1 clove of garlic, minced
- generous pinch or two of salt, to taste
- pinch of pepper
- Place skinless salmon fillet(s) on cutting board and chop until pieces are finely diced.
- Place chopped salmon in a large bowl, along with flaxseed, green onions, dijon mustard, garlic, lemon juice, salt, and pepper.
- Mix well with a wooden spoon or by hand, until mixture begins to bind together. The flaxseed will begin to absorb the liquid and help to hold mixture together.
- Divide mixture into four even portions and shape into patties.
- Place a NON-STICK pan or skillet over medium-high heat. When hot, add a drizzle of oil to the pan.
- Place patties Into the pan, cooking 3 or 4 minutes per side, until center is cooked. Careful not to overcook or burgers can become dry.
- In a large bowl, combine diced avocado, onion, tomatoes, cilantro, juice of 1 lime, garlic, salt and pepper. Stir well. Taste and add additional lime or extra salt/pepper, to taste. Keep refrigerated until ready to use.
- Place salmon burgers on buns or bed of lettuce (for grain-free/whole30 friendly). Top burgers with a generous scoop of guacamole and serve.