Garlic Salmon Burgers with Sun Dried Tomato Aioli

New to our salmon burger lineup this year, our Garlic Salmon Burger couldn’t have arrived at a more suitable time of year. While Chef Nicole designed this recipe around our standard 4oz salmon burgers, each patty can easily be halved or quartered and served on slider buns for a smaller, bite-sized alternative!

Without packing too much of a flavor punch, these new salmon garlic burgers perfectly blend the two tastes so that even the vampires in attendance at your party will enjoy them! Add in a sun dried tomato aioli and you’ve got a simple yet delicious Halloween-themed dinner that's just as easily transformed into an appetizer.


Chef Notes:

Aioli is like mayonnaise, so if you don't want to make the aioli, just add the chopped, sun dried tomatoes to your favorite mayonnaise instead.


[[ recipeID=recipe-8l9oi3qs8, title=Garlic Salmon Burgers with Sun Dried Tomato Aioli ]]



Nicole is the in-house Chef at Wild For Salmon as well as a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.

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