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 $14 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 curmble 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!
This is a great spring recipe from Maria Liberati, click here for more recipes from Maria.
Maria Liberati- Salmon filled Crepes with Bechamel Sauce - YouTube
milk-2 cups + 2 tablespoons
flour- 1 1/3 cups
pinch of salt
½ pound robiola or farmers cheese
1/2 pound salmon cooked and flaked
small handful of parsley freshly chopped
*1/2 cup flour
For beschamel sauce first melt butter, then place in flour to make a roux, then add milk in a little at a time, stirring constantly until all milk is in pan and sauce is thick. Remove from heat, set aside
In bowl place robiola, flaked, cooked salmon, chopped parsley. Blend ingredients. Place a spoonful of filling in center of crepe, fold in half and then half again. Place beschamel sauce in bottom of casserole dish,place each crepe in casserole dish, then cover with beschamel sauce and top with grated or shaved parmigiana reggiano cheese. Bake in an oven preheated to 375 degrees for half an hour or till golden and bubbly on top. Garnish with fresh parsley.
Well, admittedly not quite, but can’t you just taste it? The anticipation is palpable in these parts. The kids are running around with a little more rambunctiousness as the days lengthen. The rainy days are fewer and farther between, and porch dinners are becoming more of a weekly, almost daily occurrence. We are so grateful.
Cooking outside brings us a special kind of joy, and cooking salmon outside is simply the best! A tool we love using to spruce up this experience is a cedar plank. We’ve been fans of Wildwood Grilling, out of Sand Point, ID, for years. Longtime customers will recognize our cedar-plank grilling images because we learned this easy salmon grilling trick years ago and haven’t given it up. This recipe, straight from the source at Wildwood Grilling, includes adventurous hibiscus salmon and is a go-to plank grilling option. Check out our social channels this week for a Wildwood Grilling Giveaway - so many goodies in there!
For the optional Gremolata (an Italian chopped-herb condiment)
1/4 cup Parsley
1 tsp. Garlic
Start with the glaze. First infuse the hot water with the leaves for 5 minutes. Promptly remove the tea bag.
Pour the tea into a pot or pan and add the sugar. Reduce this mixture to make a syrup, about 5 mins. Let cool.
Meanwhile, soak the Wildwood Grilling Cedar Planks in warm water for at least 15 minutes and preheat the grill (or oven) to 450. This step importantly brings out the cedar flavor and protects you from lighting your new planks on fire!
Place the thawed salmon on the soaked planks.
Glaze the salmon with a brush, or spoon over the fish. Season it also with salt and pepper.
Cook just until fish begins to peel apart at the touch of the fork or appears tender and opaque. Just over 10 mins. Brush generously with more glaze while cooking.
If making the gremolata, zest the lemon mix it with finely chopped parsley, minced garlic, and a pinch of salt.
To serve, drizzle the fish with another touch of glaze and sprinkle with gremolata.
Try this Avocado Salmon Salad by Wellness with Edie to spruce up your weekday lunches, pack in a kid’s lunch box, or replace the monotonous tuna or chicken salad. Edie is a certified Integrative Nutrition Health Coach, and her recipe is light and bright to go great with your summer greens popping up all over the place!
Last month, we offered 10% off our Pacific Cod, and we were excited that so many of you took advantage of this sale. We are reassured knowing we have customers jazzed about incorporating this healthy and versatile white fish into weekly meals.
We wanted to pass along a few recipes specific to this popular and versatile seafood, hoping that they will inspire you to pull some out of the freezer for later this evening or tomorrow.
If the nice weather is taking its sweet time where you are and you need something a little cozier to get you through these April showers, we recommend Chef Josh’s Wild Pacific Cod Stew. He made this last month at our Spring tasting. Seafood in soup is perhaps a surprise to some, but trust us, it works. And it works well. This is like a clear-broth, tomato-y chowder that warms you all the way down to your toes. Serve with a toasted hunk of sourdough and enjoy!
Heat olive oil in a large pot over medium-high heat. Add onion, and cook 6-8 minutes until translucent, stirring often. Stir in garlic, celery and bell pepper. Reduce heat to medium and cook 5 minutes.
Stir in wine, lemon juice, Italian seasoning, and pepper. Cook 2-3 minutes until most of the liquid is dissolved. Stir in chicken stock, diced tomato and tomato paste. Cook 10 minutes more uncovered, or until bell peppers are just tender. Cut cod into small, bite-size pieces. Stir into soup and cook until fish is tender and opaque, about 5 minutes. Serve with basil as garnish.
To try our other recipes from this tasting, check out the Broiled Salmon with Oyster Mushrooms here and the Pacific Cod Piccata here.
Whew...sometimes we just can’t contain our enthusiasm for sharing wild, sustainable seafood with families across the country. We are excited to share a recipe for Black Cod, a decadent white fish packed with Omega-3s. If you don’t already have miso on your regular shopping list, this recipe might change your mind. (And, 10% off at Wild for Salmon this month won't hurt either.) Adding this umami flavor to your palette, and shopping list, will be totally worth it, and it just might change how you cook your go-to simple seafood. You could also use some of Wild for Salmon’s other products with this recipe, like sockeye salmon or tuna steaks.
Combine the mirin and sake in the smallest saucepan you have available. Bring the mixture to a boil over high heat. Boil briefly – just for 20 seconds—you want it to boil without losing much of the liquid. Once boiled, turn the heat to low and stir in the miso paste and the sugar. Turn up the heat to dissolve the sugar, whisking consistently. Do not let the mixture boil. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer the marinade to a wide glass or bowl or baking dish.
Pat the fish fillets dry with a paper towel. Brush or spoon the marinade on both sides of the fillets. Then place them in the baking dish and turn a few times directly in the marinade. Cover with plastic wrap and marinate for 2 to 3 hours, or overnight.
When ready to cook, you can grill or broil these! Line a sheet pan with foil and oil the foil. Remove excess marinade from the fish pieces by gently tapping each fillet on the side of the marinade bowl. If broiling, place the fish skin side up. On the grill, do the opposite. Either way, you want the meat about 6 inches from the heat.
Cook just 2 to 3 minutes on each side, until the surface browns and blackens in spots. If browning and skin bubbling happens before the fish is ready (opaque and pulled-apart easily), finish the fish in a 400-degree oven for about 5 minutes.
Serve this dish with rice and Brussels sprouts or green beans.
Like the sounds of this, but need to mix up the texture? If you need a bit of crunch in each bite, try this Fried Black Cod with Miso Tartare - lots of the same pallet, just a bit more indulgent, perhaps. This one is from celebrated Seattle restaurant, Adana, by chef-owner Shota Nakajima. They recommend using the extra batter to make onion rings – make it fish and chips!
Our Nova Style Smoked Sockeye is a savory favorite across the board. As the weather turns (where there’s a will, there’s way), we are layering up for dinners outside and testing out Sunday morning coffee on the deck. Captain Steve is very fond of scrambled eggs and smoked salmon for breakfast, on and off the boat, and if you’re aiming to eat seafood 2x a week like us, then this recipe is for you! Thanks to Bon Appétit for the inspiration; we encourage you to play with this one...throw a roasted pepper on that piece of toast! Skip the avocado for a thin layer of good mayo! Just don’t forget to take advantage of 20% off Wild Alaska Smoked Sockeye Salmon, caught in Bristol Bay Alaska and smoked right here in PA!
3 T minced fresh chives, divided
1 T crème fraîche (optional)
6 large eggs
2 T (¼ stick) unsalted butter
Salt & pepper
4 large slices sourdough (or whole wheat or pumpernickel), toasted
Who among us has jumped on the Instant Pot train is now whirling, full-speed ahead and unable to get off? You’ve done the stews, the curries, the faster-than-ever dry beans, the butter chicken, the chili. What’s missing? Seafood!
We are excited to have found an Instant Pot recipe that works for our favorite protein: Wild Alaska Salmon. The bulk of the time and energy of this recipe is used up on the peanut sauce, but even that is minimal due to the trusty Instant Pot. This recipe steams the fish rather than overcooking. Dig out that steamer basket!
What else other seafood have you tried in your Instant Pot? We are thinking Shrimp Gumbo next!?
We are thankful for our friends at Alaska Seafood for whipping this one up! Their recipe pages are full of delicious menus that count on premium wild Alaska seafood, like all that is available in our store.
2 tablespoons soy sauce (or Braggs for our gluten-free folks)
4 tablespoons roasted unsalted peanuts, coarsely chopped, for garnish
4 tablespoons chopped fresh cilantro, for garnish
Whisk together the soy sauce, brown sugar, lime juice, peanut butter, sesame oil, ginger root, sriracha and water in your Instant Pot (or similar multi-use pressure cooker). Using the sauté function, bring it to a simmer, whisk until smooth, and press cancel to turn off the heat.
Place the fish in the steamer basket and place the basket in the pot. Close the lid and turn the pressure valve to seal. Using the steam function, cook for 1 minute. When the time is up, press “cancel” and wait 5 minutes. Then, carefully move the valve to the release position to release the pressure manually.
When the pressure valve drops, open the pot. Cut into the salmon to test for doneness. If you like the salmon well done, cook for another minute using the sauté function.
Lift the salmon basket out of the pot and transfer it to a serving platter. If the sauce is very thin, reduce it by turning on the sauté function for a few minutes. Spoon the sauce over the salmon and garnish it with the peanuts and cilantro. Serve with sugar snap peas or green beans and rice or rice noodles.
At our most recent Spring tasting, we were lucky enough to have two more local businesses join in on the fun. Greenwood Farm from down the road in Millville came down and sold a variety of their celebrated mushrooms in the store. Good Juju Company Kombucha kept our customers well-hydrated by pouring glasses of their delicious, creative-flavors of kombucha. Chef Josh put all those yummy local mushrooms to great use by cooking up a simple broiled salmon, paired with some delicious mushrooms. You can make this dish with whatever (edible!) mushrooms are local to your area or in-season.
2 to 4 garlic cloves (up to you and your taste!), minced
2 teaspoons fresh thyme and rosemary, chopped
¼ cup dry white wine
Salt and Pepper
Pre-heat oven to 400 degrees F
Remove thawed salmon from packaging and pat dry then season fillet with salt and pepper.
Lightly oil a large piece of aluminum foil, laid onto a baking sheet, and place fillet in the center.
In a saute pan, heat 2T olive oil over med-high heat and add chopped mushrooms, stir or “toss” them in the pan, just for a few minutes, until they begin to soften and sweat.
Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant.
Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. This will happen quickly!
Remove from the heat and spread the mushrooms, now filled with flavor from the wine and shallots, over the salmon fillet.
Cover the whole salmon fillet and mushrooms with the foil and bake in the oven for 12-15 mins or until the salmon reaches an internal temp of 145 degrees.
If mushrooms aren’t your thing, consider a similar-style vegetable to flavor your simple, broiled fish.
Take advantage of our March special - 10% off Pacific Cod all month!
Hello, dear online customers, you might know that here at our brick and mortar store in Bloomsburg, PA, Wild for Salmon hosts quarterly, premium-seafood tastings in which our very own Chef Josh demonstrates cherished and favorite recipes from our Wild for Salmon kitchen. We want our customers to feel as comfortable with cooking seafood as we do; for some, that takes practice. We are always excited to open our doors to folks who want to taste delicious samples of wild Alaska seafood and then share our recipes here, so that even our customers far away from central PA have the chance to give these tastes and tricks a try.
As always, if you’re unsure or need more guidance, please feel free to call or email us at 570-387-0552 and email@example.com. Who knows? You might even get to talk to the Chef himself!