Wild Salmon Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


2 cans 7 1/2 ounces each Wild Alaska Sockeye red salmon undrained
1/4 cup minced dried onion
1 Tbl dijon mustard
1 tsp dried parsley
1 tsp dried dillweed
1 egg beaten
1/4 cup Italian bread crumbs
3/4 cup Hurricane Bay Florida Spice Marinade
6 onion rolls
fresh spinach leaves
1 vidalia onion or red onion
1 avocado



Heat grille to medium when ready to cook the burgers and brush with canola oil. Mix the 2 cans salmon with all the ingredients up to and including the bread crumbs. Add 1/2 cup Florida Spice Marinade and mix again. Form into 6 patties and referigerate until ready to grill. On heated and oiled grill cook the patties for 7 minutes. Pour the 1/4 cup remaining Florida Spice Marinade on the top cooked side of the patties and cook for another 5 minutes while the rolls are toasting on the side of the grill having been lightly brushed with oil. Place patties on onion rolls and pass dish with the spinach leaves, sliced onion and sliced avocado.