(Video: Heidi Hudson)

By: Heidi Hudson

We had fun working with top sustainability chef Ian Lai and watching him prepare his delicious salmon burgers, which are perfect for barbeque season. After tasting it, we rushed home to make it for our families that night — it's a healthy and tasty summer recipe that's also good for the ocean.

Sign up for our newsletter

By choosing wild salmon instead of open net-pen farmed salmon, you support healthy fisheries and can feel good about your choice for you and your family. Look for SeaChoice green and yellow logos on your wild salmon in your grocery store and don't forget our wallet guide. Local west coast fishermen may also have fresh wild salmon.

Wild salmon runs change every year. This year, predictions are for lower sockeye runs and abundant pink salmon.

Our staff member Karianne also prepared a second recipe (below): Tangy Sambal Salmon Cakes. She testifies that it is mouth-watering delicious!

Wild is sustainable and pink is plentiful this year, so enjoy.

Pledge to eat for healthy oceans »

Jerk Salmon Burger with Pink Salmon
Makes 3-4 burgers. Prep time: 10 minutes. Cooking time: 6-8 minutes.

400-500 g Pink Salmon pieces or filets
1 — 5 Tbs jerk seasoning (to taste)
1/3 cup onion, diced
1/3 cup green onions, chopped
1/2 clove garlic, chopped
1/3 cup raw sunflower seeds (optional)
dash of salt
dash of pepper
olive oil

Tomatoes, sliced

Remove skin from fillets if necessary. Lightly blend salmon with a food processor, until fully blended but still chunky. Transfer to mixing bowl. Add onions, green onions, garlic, and sunflower seeds (if desired). Add salt, pepper, and jerk seasoning. Mix well. Form 3-4 patties.

Preheat skillet on medium-high heat. Coat with olive oil. Fry burgers in skillet until lightly browned, about 3 or 4 minutes per side. Move burgers as little as possible during frying.

Serve on bun or bread, with toppings as desired.

Recipe from chef Ian Lai, Seachoice Ambassador

Tangy Sambal Salmon Cakes

tangy-salmon-cakes-credit-KarianneBlank 2.jpg Photo Credit: Karianne Blank

A rich, spicy, piquant version of the classic salmon cake. Irresistible.
Prep time 2 hours, cook time 10 minutes. Serves 4.

2 cups cooked pink salmon, flaked into small pieces and deboned. (or for an easier version, use canned)
2 Tbs plain yoghurt
2 cloves of garlic finely chopped
2 Tbs finely chopped green onions
2 tsp fish sauce
1 tsp Sambal Badjak or Sambal Oelek (or another tangy chili sauce)
2 tsp curry powder
Pinch of salt

1/2 cup flour
2 eggs well beaten
1 cup panko bread crumbs

3 Tbs mayonnaise
1 tsp Sambal Badjak (or to taste)

Combine salmon, yoghurt, garlic, green onion, fish sauce, Sambal, curry powder, salt, and 2 tablespoons of beaten egg mixture. Mix well. Form into tight balls and refrigerate for 1-2 hours.

Roll balls in flour, then dip into remaining beaten egg, and roll in panko bread crumbs.

Deep fry until golden brown.

Serve with dip. Enjoy!

This recipe is courtesy of SeaChoice ambassador and B.C. fisherman, John Mauriks.

July 9, 2013

Read more

Post a comment

1 Comment

Jul 11, 2013
12:32 AM

What about making sun dried salmon jerky? No refined white sugar.

The David Suzuki Foundation does not necessarily endorse the comments or views posted within this forum. All contributors acknowledge DSF's right to remove product/service endorsements and refuse publication of comments deemed to be offensive or that contravene our operating principles as a charitable organization. Please note that all comments are pre-moderated. Privacy Policy »