For a great tasting, healthy burger alternative, serve up delicious Trident Seafoods Wild Alaska Salmon Burgers. They’re made with wild, sustainable, ocean-caught whole fillets with no fillers and lightly seasoned with a delightful ‘just-off-the-grill,’ smoky flavor.
You'll love them...
On a bun
In a wrap or pita with coleslaw
In your favorite fish taco recipe
In an open-faced sandwich
Flaked and added to an omelet
Preparation and Cooking
*KEEP FROZEN UNTIL READY TO COOK. Thawing is not recommended – cook from frozen.
GRILL OR BARBEQUE: Preheat to medium heat (350° F). Cook for 4 to 5 minutes on each side.
CONVENTIONAL OVEN: Preheat to 400°F. Place frozen burger(s) on lightly greased baking sheet, cook for 9 to 10 minutes on each side.
PAN FRY: In lightly oiled pan, cook over medium heat 4 to 5 minutes on 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.
Keep Frozen at 0 °F or Below. Designed to cook from frozen.
Ingredients & Nutrition Information
|Amount Per Serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 1g||5%|
|Trans Fat 0g|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||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.
PINK AND/OR KETA SALMON, VEGETABLE OIL (SOYBEAN AND/OR CANOLA), WATER, CONTAINS 2% OR LESS OF: GROUND ONION, SALT, POTATO EXTRACT, GARLIC POWDER, MUSTARD FLOUR, WHITE PEPPER, BEET JUICE (COLOR), ANNATTO (COLOR), ROSEMARY EXTRACT, MESQUITE SMOKE FLAVOR, LEMON JUICE FROM CONCENTRATE.
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 the responsible fishing practices runs deep. Alaska’s salmon fisheries are managed based on robust, sound science, and transparent governance. They are also certified by the Marine Stewardship Council and Responsible Fisheries Management. We actively participate in the state management processes and actively support research and management decisions that keep our fisheries thriving. In our plants, we have exceeded industry norms through our work to design a third-party accredited social standard for our processing facilities.
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.
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.