Tuna Potato Salad

Tuscan Tuna Salad 

Salmon & Fresh Dill Deviled Eggs

Albacore Tuna Cakes

Ginny’s Crescent Tuna Rolls

Katie’s Award-Winning Tuna Sandwich

Chopped Albacore Tuna Salad Sandwich 

Chipotle Deviled Farm Fresh Eggs

Lemony Herbed Royal Chinook Wrap

Alaskan Sockeye Salmon w/ Roasted Zucchini and Pumpkin Feta Puree

Albacore Asparagus and Tomato Lemon Butter Sauce

Masala Albacore with Coconut Turmeric Rice

Finnish Salmon Soup

Tuna Croquettes

Tuna Bagel Board

Salmon Mini Dutch Baby

Spicy Tuna Stuffed Avocados

Simple Lemon Dill Salmon Pasta

Avocado Tuna Melt

Zesty Salmon Chipotle Bowl

Tuna Poke Bowl

Rustic Italian Albacore Sandwich

Savory Beet Goat Cheese and Gourmet Salmon Galette

Lox Pinwheels

Citrus Fennel and Chinook Salmon Salad

Cheesy Baked Crab Dip

Salmon Wellington

Oregon’s Choice Crab Louie

Crab and Corn Chowder

Crab Stuffed Portobello Mushrooms

Crab Cakes with Lemon Aioli

Crab and Shrimp Pasta

Chinook Salmon Cream Cheese Board

Smoked Tuna Cream Cheese Board

Shrimp Tortellini

Salmon Sushi Cupcakes

Jalapeno Garlic Albacore Skillet Breakfast Hash 

Chinook Salmon Miso Corn Chowder

Gourmet Albacore Tomato Bisque 

Gluten-Free Smoked Tuna Cakes with Chipotle Aioli

BBQ Smoked Albacore Pizza

Chinook Salmon Arugula Feta Frittata

Jalapeno Garlic Albacore Tacos

Mediterranean Style Albacore Tuna Wraps 

Asian-Style Cucumber Salmon Bites

Feta & Spinach Tuna Meatballs

Salmon Burgers with Lemon Dill Aioli

Alaskan Sockeye Salmon Chowder

Crab Cake Poppers with Herbed Lemon Aioli

Thai Tuna Sliders with Broccoli Slaw

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

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