GLUTEN FREE!
Serving Suggestion
You'll love them. . .
On a bun
In a wrap or pita with coleslaw
Flaked over your favorite pasta
In an open-faced sandwich
Flaked and added to an omelette
Preparation and Cooking
* KEEP FROZEN UNTIL READY TO COOK. Thawing is not recommended – cook from frozen.
GRILL OR BARBECUE: Preheat to medium heat (350°F). Cook for 3 to 4 minutes on each side.
CONVENTIONAL OVEN: Preheat to 400°F. Place frozen burger(s) on lightly greased baking sheet, cook for 8 to 9 minutes on each side.
PAN-FRY: In lightly oiled pan, cook over medium heat 3½ to 4½ minutes each side
AIR FRYER: Set air fryer temperature to 400°F. Place desired amount in a single layer, do not overcrowd. Cook for 12 to 13 minutes, flipping halfway through.
Microwave cooking is not recommended.
* Cooking times and temperatures may vary substantially. Internal temperature should be at least 165°F. We strive to produce a fully “boneless” product. As with all fish, however, occasional bones may still be present.
Food Safety
Keep frozen until ready to use. Designed to cook from frozen.
Ingredients & Nutrition Information
Nutrition Facts
Serving Size 1.0 Burger (79 g / 2.8 oz)
| Amount Per Serving | ||
|---|---|---|
| Calories 130 | ||
| % Daily Value* | ||
| Total Fat 7g | 9% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Cholesterol 45mg | 15% | |
| Sodium 230mg | 10% | |
| Total Carbohydrate 1g | 0% | |
| Dietary Fiber 0g | 0% | |
| Total Sugars 0g | ||
| Includes 0g of Added Sugars | 0% | |
| Protein 14g | 28% | |
| Vitamin D 0mcg | 0% | |
| Calcium 0mg | 0% | |
| Iron 0mg | 0% | |
|---|---|---|
| Potassium 0mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
CONTAINS FISH (PINK AND/OR KETA SALMON).
From the Source to the Plate: Wild Alaska Salmon Burgers
Commitment to Sustainability
With over 40 years of experience fishing the cold, icy waters off the coast of Alaska, our commitment to responsible fishing runs deep. We actively support research to keep our fisheries thriving and participate in the Alaska fishery management process, which is based on robust, sound science, and transparent governance. The Wild Alaska Salmon fishery is certified as sustainable by two independent and internationally recognized eco-certifications: Responsible Fisheries Management (RFM) and Marine Stewardship Council (MSC). They are also benchmarked by the Global Sustainable Seafood Initiative (GSSI) and aligned with the United Nations Food and Agriculture Organization (FAO) Code of Conduct for Responsible Fisheries, the most comprehensive set of international standards and best practices for sustainable fisheries.
From the Source to the Plate
All Trident product is boxed with a date code that indicates the processing date, time and plant. We can use this information to trace back to when and what management area the fish was harvested, what vessel or tender the fish came from, and the quality of the fish when it entered our plant. Our work to design a third-party accredited social standard for our processing facilities exceeds industry norms.
How we catch Alaska Salmon
We purchase all species of Alaska salmon from independent fishermen across Alaska – from Bristol Bay to Kodiak to Ketchikan. Our fleet of independent vessels makes deliveries to our plants and floating processors in Naknek, False Pass, Sand Point, Chignik, Kodiak, Cordova, Petersburg, Wrangell, and Ketchikan (and sometimes to one of our partner’s plants). Regardless of where it is processed, our captains and plant managers are in constant communication with each other to ensure that we have the freshest fish possible.
The Alaska salmon fishery is often made up of family-run operations and harvest opportunities are allocated by region amongst gear types to balance sustainability, historic participation, and ensure that coastal communities benefit from the resource. Most pink salmon are harvested on larger purse seine vessels (generally between 38’-58’). Purse seining is the most crew-intensive method of salmon fishing and allows harvesters to target large schools of fresh pink salmon. Most sockeye salmon are caught using smaller gillnet vessels (generally between 32’-42’). While the crew size is smaller on these operations, it is an incredibly labor-intensive method of fishing because each fish must be individually picked from the net.
13 reviews for Trident Seafoods® Alaska Salmon Burgers 11.2 oz
Steve Ridenour –
I have been eating your salmon burgers for years, they are the best
Wendy –
I prepared my burger by adding 1Tbsp plant butter to a small skillet on the stovetop, then cooked each side for 5 minutes with the lid on over level 3 heat. Then I crisped each side for 3 minutes on each side, placed the burger on top of a slice of Dave’s Killer Seed Bread, with light Mayo on one side, and yellow mustard on the other side. I laid down a bed of spring mix. The result was a delicious, low sugar, low salt, high protein, 100% healthy lunch.
Barbara Norton –
Tried your salmon burgers tonight, They are tender and flavorful. Will buy them again soon at our local King Soopers grocery.
Gener –
Excellent burgers! We always look for seafood products that are wild caught and sustainable. Often not a lot of choices in the supermarkets these days. After reading their story through the QR code, we can see that Trident does it the right way. We’re hooked! 🙂
Debra Jenkins –
Great Salmon Burgers. Loved the taste and texture. I’m a first time buyer and I will definitely buy again.
Peter Garvey –
Just found these at our local grocery. Cooked according to your directions. My wife and I were impressed with the quality of these burgers. Thanks will buy some more.
Cook –
Great flavor, easy to prepare, and healthy
Chuck Gangel –
We had these pan-fried, with a slice of pepper jack cheese melted on it, a dose of tartar sauce and couple slices of tomato on a Dave’s Burger Bun. Actually, about a 15 on a scale of 10!!! Great spicing, texture, and overall flavor. These will be a regular staple in our larder. Super product, folks!
Scott F –
Excellent Burgers
I used remoulade sauce on a Dave’s killer bread bun
Onion and tomato and cooked it with a little olive oil and added old bay salt pepper and garlic powder.
Best salmon burger ever
Wowww
Deborah Brown –
Great taste. Put just a little Mrs Dash. Cooked in a tiny bit of Olive oil. This is our new go to burger meat. Thank you
Chris –
Great product, big fan
Cindy –
Love love love these so much!! We eat them once a week and they’re always delicious
Cindy –
Love these burgers. We eat them every week. So tasty and so easy to cook.