Wild for Salmon offers wild salmon burgers delivered and shipped to your door. Our wild sockeye salmon burgers are delicious all year round, but there is something about the start of summer that makes them the star of the backyard BBQ. In recent conversations with the WFS team, I learned that everyone enjoys their burger a little bit differently. Although the Wild for Salmon burgers can certainly be enjoyed on a bun alongside some sweet potato fries, they really present an opportunity to be creative. Some of these creations are reminiscent of our popular blog Alternative Uses for Salmon Burgers. If you do go the bun route, we recommend two salmon patties, mayo and mustard instead of ketchup, and whatever veggies you can get your hands on! This will give you a hearty half-pound experience you aren't soon to forget...check out “Jenn’s choice” for more details on the straight-forward, but go-to again and again, wild Sockeye salmon burger.
Wild for Salmon makes four varieties of wild-caught salmon burger in-house, each with its own style and #1 fan. There’s the Feta-Dill flavor, that customer and product-reviewer, Marie B. said even her “grandchildren can’t get enough of these”. There’s the Garden-Style, which dresses up the pure, wild caught sockeye salmon with sea salt, tomato, black pepper, garlic, minced onion, red bell pepper, shallots, thyme and basil. Then, there’s the Spicy variety for our friends and customers who appreciate a little kick, with fennel, paprika, sea salt, and cayenne pepper. Each of these are $16 per pound; the original, nothing-but-delicious wild sockeye salmon are $15 per pound.
We asked around our staff what toppings do they put on salmon burgers. Some jumped on the chance to share. If you’re new to the Wild for Salmon customer family, welcome! We hope here you’ll get to know our team a bit better.
Remember, don’t overcook these! Just a few minutes on the grill, stove top or even toaster oven is all they need. Learn more about how to cook salmon burgers in this post, Cooking Wild Salmon Burgers.
Kourtney, our office manager and farm-girl extraordinaire, never eats them with a bun but always goes with the Spicy burger. She suggests enjoying it taco or nachos style.
Kourtney’s choice is...Taco Burger: Spicy burger with guacamole, pico de gallo, lettuce, and some refried beans/fried egg and/or sour cream all on a tortilla. Cook and crumble the salmon burger to lay this all over chips, like nachos!
Many of you got a preview of Captain Steve’s favorite way to eat a salmon burger a few weeks ago when it finally warmed up to cook outside in April. Steve, as you likely know by now, is a founder of Wild for Salmon, along with Jenn (her choice below!).
Steve’s choice is...
Salmon for Breakfast: Steve’s go-to is a burger for breakfast: any variety of Wild for Salmon burger meets two fried eggs and capers, all in a well-loved cast iron skillet.
Nancy is our creative and go-getter Director of Sales and Marketing who approaches our salmon burgers creatively, whipping them up in all sorts of alternative dishes. She shared her recipe for Spicy Salmon tortellini, admittedly one of those great meals that comes together totally based off what’s in your fridge.
Nancy’s choice is…
Spicy Salmon Tortellini: In our recipe-sharing, Wild for Salmon Buying Club facebook group, she writes, “A pack of spicy salmon burgers and some frozen tri-color tortellini formed the foundation for this simple one-dish meal. My husband loves alfredo sauce (an occasional treat because, you know, high fat and calories, but sooo good!) which served as a creamy element tying the chunks of spicy salmon, tortellini and frozen peas together. I topped it with extra Parmesan and a generous grating of fresh black pepper, and voila! Dinner is served.”
As you know by now, Josh’s choice is never bland and always a bit more creative than average. Josh is our in-house chef and production manager. Many of the
recipes previously posted here are of Josh’s creation. If you are local to Bloomsburg, PA, home to our brick and mortar store, keep an eye out for Josh’s seasonal tastings and classes! Otherwise, we do our best to keep you all updated on our Wild for Salmon blog.
Josh’s choice is…“A Mushroom Duxelle Spicy Salmon Burger:” To start, he whips up mushroom duxelles (a mix of minced mushrooms sauteed with garlic, shallots and wine until it makes a paste) then layers this on the Spicy Sockeye Salmon burger with mayo, gruyere cheese and thin sliced red onions. All served on a toasted brioche bun!
This is a classic take on a salmon burger, lightly dressed with veggies and mayo, but not too much in order for the wild Alaskan sockeye to remain the star of the show. Jenn’s choice is the Feta-Dill variety, but this would be delicious (and healthy!) with any of the varieties sold at Wild for Salmon.
Jenn’s choice is...
“The Old Fashioned Burger:" Grilled feta dill burger with mayo, thinly sliced red onion and tomato with or without a roll.
As for me, I say any and all of the above sound delicious. My only addition is to make sure not to skimp on quick pickled red onions. The best and easiest topping there ever was!