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Sand Point Salmon & Shishito Burger

Prep Time 11 minutes
Yield Serves 12 servings
Sand Point Salmon & Shishito Burger


  • 2/3 Cup White Wine Vinegar
  • 1/4 Cup Sugar
  • 1 teaspoon Salt
  • 1 teaspoon Celery Seed
  • 3 Cups Celery (Thinly Sliced)
  • 6 Cups Cabbage (shredded)
  • 1 Cup Red Onions (Thinly Sliced)
  • 1/3 Cup Mayonnaise
  • 1/4 Cup Gochujang or Red Chili Paste
  • 1 1/2 Cups Mayonnaise
  • 12 Ounces Shishito Peppers (stemmed)
  • 12 Sesame seed buns, split
  • 12 Each Alaskan Salmon Burger 4oz 432207


1. Slaw: combine vinegar, sugar, salt and celery seed and bring to a boil. Add half the celery and all the red onion. Combine with cabbage and mayo, adding pickling liquid and remaining celery ribbons. Season.

2. Gotchujang Mayo: combine mayo and gotchujang. Season.

3. Grill shishito peppers, burgers, and buns.

4. Spread cut sides of buns with gotchujang mayo. Top with slaw, burgers, shishito peppers and top bun.



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