Salmon Burgers with Lemon Dill Aioli

Salmon Burgers with Lemon Dill Aioli


Ingredients-  makes 4 burgers

  • 4 Brioche Buns
  • Arugula
  • Pickled Cucumber – optional but recommended (recipe below)
  • Avocado oil, for frying

Pickled Cucumber

  • 1 cup hot water
  • ½ cup apple cider vinegar
  • ½ cup white wine vinegar
  • 2 cloves garlic, sliced
  • 1 tsp salt
  • ½ tsp red pepper flakes
  • 2 cucumbers, very thinly sliced

Lemon Dill Aioli

  • 1 cup mayonnaise
  • ½ – 1 lemon, juiced
  • ¼ cup freshly chopped dill
  • 4 medium cloves garlic, minced

Salmon Patty

  • 2 cans Oregon’s Choice Alaskan Sockeye Salmon
  • 1 egg + 1 egg yolk
  • ¼ cup fine diced shallot
  • ½ lemon, juiced
  • ½ cup breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • Pinch of salt and pepper



  1. In a large airtight container, mix together the hot water, vinegars, garlic, salt, and red pepper flakes.
  2. Add the sliced cucumbers. Let sit at room temperature for 30 minutes before serving or storing in the refrigerator. Store for at least 4 hours or overnight before serving.
  3. Make the lemon dill aioli by whisking together all of the ingredients in a bowl. Set aside.
  4. To make the salmon burgers, combine all of the patty ingredients into a large bowl. Use a fork or your hands to mix until well combined. Form the mixture into 4 patties.
  5. Heat a cast iron skillet or grill pan over medium high heat. Once hot, add 1 tbsp avocado oil. Add the patties and cook for 3-5 minutes per side, or until golden brown and slightly crisp.
  6. To serve, place a generous amount of the lemon dill aioli onto each half of the burger buns. Layer with a large handful of fresh arugula, the salmon patty, pickled cucumbers, and the top bun. Enjoy immediately!

Salmon Burger Patties

Alaskan Sockeye Salmon Chowder

Alaskan Sockeye Salmon Chowder

Sockeye Salmon Chowder



  • 4 tbsp butter
  • 1 medium white onion, diced
  • 3 celery stalks, diced
  • 1 tbsp minced garlic
  • 2 corn cobs, with the corn cut off (save the cobs for simmering)
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp paprika 
  • ½ tsp red pepper flakes
  • 1 tbsp capers, chopped
  • 1 tsp dijon
  • 2 tbsp tomato paste
  • 4 cups vegetable broth
  • 1 lb gold potatoes, diced into ½” cubes
  • 2 cans Oregon’s Choice Alaskan Sockeye Salmon
  • 2 bay leaves
  • 4 oz cream cheese, softened
  • ½ cup heavy cream


Optional Garnishes

  • Drizzle of heavy cream
  • Fresh parsley
  • Fresh corn
  • Jalapeno slices
  • Lemon slices



  1. Heat a large heavy bottomed pan over medium high heat. 
  2. Add the butter. Once melted, add the onion and celery. Saute for about 2-3 minutes, then add the minced garlic and saute for another minute. Add the corn and stir. 
  3. Add the salt, pepper, paprika, red pepper flakes, capers, and dijon. Saute for about 1 minute, then add the tomato paste and saute for another minute.
  4. Add the vegetable broth, potatoes, and salmon. Add the shaved corn cobs and bay leaves to the pot. Stir and bring to a simmer. Once simmering, reduce the heat to medium-low and cover. Simmer for about 25-30 minutes, stirring occasionally, until the potatoes are tender. 
  5. Remove the corn cobs and bay leaves. 
  6. Stir in the cream cheese and heavy cream until smooth. Dish up and garnish as desired!


Crab Cake Poppers with Herbed Lemon Aioli




  • 2 cans Oregon’s Choice Pacific Dungeness Crab, drained
  • 2 oz cream cheese, softened
  • 1 egg yolk
  • ½ lemon, juiced
  • ¼ cup shredded mozzarella
  • ¼ cup shredded smoked gouda
  • ½ cup panko breadcrumbs 
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ⅛ tsp cayenne
  • Pinch of salt and pepper
  • More panko breadcrumbs for rolling
  • Avocado oil, for frying



  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tbsp chopped fresh chives
  • 2 tbsp chopped fresh parsley
  • ½ lemon, juiced
  • 2 cloves garlic, minced
  • Salt and pepper to taste



  1. To make the aioli, combine all ingredients until combined. Refrigerate until ready to serve. 
  2. To make the poppers, pour the crab into a large mixing bowl and break up with a fork. Add the cream cheese and break up with a fork until completely combined. 
  3. Add the remaining ingredients (minus the avocado oil + additional bread crumbs) and mix until completely combined. 
  4. Use a cookie scoop and roll into balls. Roll the balls into extra panko then place in the fridge while you heat the oil for frying.  
  5. Heat a cast iron skillet over medium high heat and add about ½ inch of avocado oil to the pan. Once the oil reaches 350 degrees, reduce the heat to medium to avoid burning, but keep an eye on the temp to make sure it doesn’t dip too low. 
  6. Add the poppers and fry for about 3-5 minutes per side until golden brown.
  7. Once done, remove from the pan and place on a paper towel lined plate to drain.

Dungeness Crab Poppers

Thai Tuna Sliders with Broccoli Slaw

Thai Tuna Sliders with Broccoli Slaw


Tuna Sliders

Ingredients – makes 6 sliders

  • 2 cans Oregon’s Choice Jalapeno Garlic Albacore Tuna
  • 1 egg + 1 egg yolk
  • 1/2 cup breadcrumbs
  • ¼ cup chopped green onion
  • 2 tbsp chopped cilantro
  • ½ lime, juiced
  • 1 inch knob ginger, grated
  • Avocado oil, to fry
  • 6 slider buns, to serve
  • Mayonnaise + sriracha sauce, to serve – optional
  • Chopped cilantro, to serve 


  • 12 oz broccoli slaw
  • ¼ cup chopped peanuts
  • 1 tbsp mayonnaise
  • 1 tbsp creamy peanut butter
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • ½ tbsp sriracha
  • ½ lime, juiced


  1. In a medium bowl, break up the tuna with a fork. Add the egg, breadcrumbs, green onion, cilantro, lime, and ginger. Mix well to combine the ingredients, add the egg yolk, and mix again.
  2. Working one at a time, scoop ⅓ cup of the tuna mixture and form into a small patty. Repeat with the remaining tuna mixture (you should have 6 patties). Let chill in the fridge for 30 minutes.
  3. Meanwhile, in a small bowl, mix together the ingredients for the slaw.
  4. Heat a large skillet over medium heat and add a couple tablespoons of avocado oil to prepare to fry the patties. When the oil is hot, place the patties in the skillet and fry for about 3-4 minutes per side, or until golden brown and crisp.
  5. In a small bowl, whisk together your desired amount of mayonnaise and sriracha until smooth.
  6. Assemble the sliders with a layer of sriracha mayo, then the tuna patty. Top with the slaw and cilantro if desired.

Avocado Tuna Chickpea Salad

Avocado Tuna Chickpea Salad





  • 1 medium shallot, thinly sliced
  • 1 tbsp apple cider vinegar
  • ½ lemon, juiced (about 2 tbsp)
  • ¼ cup extra virgin olive oil
  • ¼ cup chopped parsley
  • ½ tbsp lemon zest
  • ½ tbsp dijon
  • 1 tsp minced garlic
  • ¼ tsp red pepper flakes
  • Pinch of salt and pepper



  1. Add the shallot to a small bowl and toss with lemon juice and apple cider vinegar. Let sit for 10 minutes to macerate the onion.
  2. Add the olive oil, parsley, lemon, garlic, red pepper flakes, and salt and pepper to taste. Stir to combine, then pour over the tuna mixture in the large bowl. Toss to coat the salad ingredients with the dressing.
  3. In a large mixing bowl, add the tuna and break up with a fork. Add the chickpeas, avocado, cherry tomatoes, and cucumber.
  4. Pour the shallot mixture over the top of the salad and toss until combined. 
  5. Garnish with lemon wedges and more parsley if desired.

Tuna Chickpea Salad

Salmon Salad: Two Ways

Salmon Salad Two Ways


Salmon Salad

  • 2 cans Oregon’s Choice Chinook Salmon, drained
  • 3 oz cream cheese, softened
  • 3 tbsp unsweetened greek yogurt
  • ½ cup celery, finely diced
  • 1-2 tbsp fresh chives, minced
  • 1-2 tbsp fresh parsley, minced
  • 1-2 tbsp fresh dill, minced
  • ½ tbsp capers, chopped
  • Salt and pepper, to taste

Lettuce Wraps

  • Butter Lettuce
  • Prepared salmon salad
  • Sesame seeds
  • Freshly cracked black pepper

Avocado Toast

  • Toasted sourdough
  • Prepared salmon salad
  • Ripe avocado, sliced
  • Dill
  • Freshly cracked black pepper
  • Red pepper flakes


  1. Combine all salmon salad ingredients into a medium sized bowl and mix until thoroughly combined. Add 2 tbsp each of fresh herbs for more if desired.
  2. To make the lettuce wraps, add the desired amount of prepared salmon salad onto butter lettuce. Sprinkle the lettuce wraps with sesame seeds and pepper.
  3. To make avocado toast, spread the desired amount of prepared salmon salad over the toast. Top with sliced avocado, more dill, pepper, and red pepper flakes.

salmon avocado toast


Tuna Ceviche

Tuna Ceviche

tuna ceviche



  • 1, 7.5 oz can Oregon’s Choice Gourmet Albacore Tuna, Lightly Salted
  • ½ red onion, finely diced
  • 1 plum tomato, seeded and finely diced
  • 1 jalapeno, seeded and finely diced
  • 3-4 radishes, finely diced
  • 1 lime, juice and zest
  • Salt and pepper to taste
  • Green onions, chopped, to garnish


  1. Combine all ingredients in a medium bowl and toss to combine.
  2. Refrigerate for 15-20 minutes.
  3. Serve with green onion on top and tortilla chips to serve!

Mary’s Tuna Burgers

Mary’s Tuna Burgers

by Mary King, longtime customer


1 can Oregon’s Choice Gourmet Albacore tuna

2 tbsp mayonnaise

Poppyseed rolls (or any kind will do)

1/3 cup chopped celery

1/8 cup diced radishes

1 whole potato (cubed and boiled)

¼ cup diced spring onions

Swiss cheese


Mix all ingredients together. Butter the inside of each roll and spoon the tuna mixture into each.

Wrap each roll tightly in foil and bake at 500 degrees for 10 minutes.

Tuna Spaghettini Amalfitani

By Ted LaPage (& inspired by Flora Alda)
“The recipe is Spaghettini Amalfitani, from ‘99 Ways to Cook Pasta’, by Flora Alda (mother of Alan Alda, the actor). At least, that’s where it started. My version has changed some from what’s in the book, for simplicity and available ingredients. So far nobody’s complained.”
Albacore Tuna Lightly Salted 7.5 oz

1/2 cup olive oil
3-4 cloves garlic, chopped
1 – 2 anchovy fillets    (you can leave these out, but they give some extra flavor)
15 – 20 Kalamata olives, chopped   (or a mix of black and green, as long as they taste like real olives)
2 tsp. capers
large pinch dried thyme
pinch of red pepper flakes
1 can tuna (original recipe is for standard 6.5 ounce can – this version is for one of your 7.5 oz. cans)

spaghettini / thin spaghetti (2 – 3 servings)   (If you feel motivated, make your own. Fresh pasta is really nice for this.)

Cook the spaghetti as per usual.

Put the olive oil in a medium skillet, and add the anchovy fillet, olives, thyme, and red pepper (while the skillet is still cold). Turn the heat to medium and wait until the anchovy has melted and the olives begin to sizzle. Add the garlic and let it cook briefly – you don’t want it to brown, but only turn slightly golden. Add the tuna, along with any juices from the can, and break it into small pieces. Mix well and simmer for 5 minutes or so. Add more olive oil if the mixture seems dry. [The original recipe was based on oil-packed tuna, which tells you how old it is. Water-pack tuna does become dry. Yours doesn’t seem to, or not much.] Add the capers and stir for another minute or two. Turn off the heat and let stand until the pasta is cooked, then serve over the noodles.

Albacore Tuna Cakes

Recipe by Shelly Heim



2 cans Oregon’s Choice Gourmet Albacore Tuna

¼ cup panko

2 eggs

¼ cup minced onion

2 tbsp. capers

1 tbsp. Dijon

1 tbsp. no soy mayo

2 tsp sriracha



Meat skillet to medium high.

Mix all ingredients but the sriracha and mayo.

Form 4 patties.

Place in hot skillet and cook for about 4 minutes on each side until golden brown.