Alaskan Sockeye Salmon
Rich, moist, and firm, Alaskan Sockeye Salmon flesh enjoys a reputation as the reddest of the wild pacific salmon species. Its robust richness comes from its high oil content which makes it ideal for canning, as well as hot and cold smoking. Second only to king salmon in Omega-3 fatty acids, the typical Sockeye Salmon fillet is an excellent heart-healthy food.
Each order of fresh and frozen Sockeye Salmon (Fin-fish item) comes in standard packs containing 2 pieces of either 6 or 8 ounce portions. Delivered straight to your door, buying Alaskan Sockeye Salmon fillets from Anderson Seafoods has never been so easy, or tasted so good!
How to properly defrost frozen seafood: We recommend that all frozen seafood be defrosted by placing product in the refrigerator for 12 to 24 hours depending upon the density. Never force thaw a product by running it under water (hot or cold as it can cook the product). Not only does this reduce the flavor, but it is also a health hazard.
SOCKEYE SALMON BURGERS WITH HOMEMADE HONEY MUSTARD AND FRIED SHALLOTS
Craving a big, juicy burger? Skip the beef and head straight toward Alaskan Sockeye Salmon, which is extra juicy thanks to its naturally high oil content. We like to top our Alaskan Sockeye Salmon burgers with homemade honey mustard and some crunchy fried shallots, but the sky’s the limit when it comes to what you can do.
INGREDIENTS
- For burgers
- 15oz Frozen Alaskan Sockeye Salmon, thawed, skinned, and cut into 1-inch pieces
- 3 tbsp Italian breadcrumbs
- ¾ cub panko breadcrumbs
- 3 tbsp fresh parsley, chopped
- 3 tbsp scallions, chopped
- 2 tbsp mayonnaise
- 2 tsp yellow mustard
- Juice of half a lemon
- ¼ tsp smoked paprika
- ½ cup canola oil
- For honey mustard sauce
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 3 tbsp honey
- 1 tbsp white vinegar
- 1/8 tsp onion powder
- 1/8 tsp garlic powder
- For fried shallots
- 2 large shallots, sliced thin
- 1 cup canola oil
- Additional ingredients
- Salt and pepper
- 4 hamburger buns (we prefer brioche)
DIRECTIONS
- Mix Italian breadcrumbs, parsley, scallions, yellow mustard, mayo, lemon juice, and smoked paprika in a large bowl. Salt and pepper to taste.
- Pat your thawed Alaskan Sockeye Salmon pieces dry and place into food processor. Pulse three times—just enough to chop the salmon. Add salmon pieces to breadcrumb mixture and mix well, though be careful not to overmix.
- Place panko breadcrumbs in a shallow bowl. Form salmon mixture into four evenly sized patties and cover on both sides with panko. Cover with plastic wrap and refrigerate for 10 minutes.
- While salmon is in the fridge, make your honey mustard by combining all honey mustard ingredients in a bowl and stirring to combine. Cover and set aside.
- Place sliced shallots and 1 cup canola oil in a saucepan and place over high heat. Cook, stirring frequently, for 10 minutes, then pour immediately into a strainer set over a bowl. Transfer to a paper towel lined plate and spread out, then blot to remove extra grease. Lightly season with salt.
- Heat a cast iron skillet over medium heat and add ½ cup of vegetable oil. Cook Sockeye Salmon patties for about 2-3 minutes on each side.
- To build your burger, place salmon patty on a bun and top with honey mustard. Finish with fried shallots and you’re good to go!
