Pure wild caught Alaskan Sockeye salmon burgers. All natural with no binding agents, no additives and nothing artificial. Harris Smokehouse is a 4th generation family owned and operated smokehouse, located in the Adelaide Hills of South Australia. Their products are traditionally made by hand, free of artificial colour and preservatives.

Pure wild caught Alaskan Sockeye salmon

Pan frying:

1. Heat a pan over medium heat with a tablespoon or so of oil.
2. Pat the patties dry and season lightly with salt and pepper. Since they’re pure salmon, they have no added seasoning.
3. Cook about 4 minutes per side if thawed, or 6–7 minutes per side from frozen. Flip only once, carefully. With no binder like egg or breadcrumbs, they can be fragile.
4. They’re done when they’re opaque and flake in the centre. Wild salmon is lean, so don’t overcook it or it dries out.

BBQ/grill: Oil the grill well and brush the patties with oil. Cook over medium heat for about 4 minutes per side if thawed, longer from frozen. A preheated flat plate or a sheet of foil is safer than open grates if the patties seem delicate.

Serving ideas: Put them in a toasted bun with rocket, avocado, and tartare sauce or garlic aioli. You can also crumble one over a salad, or serve it with rice and greens and a squeeze of lemon.