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Trident Seafoods® Alaskan Salmon Burgers 11.2 oz

A delicious and healthy alternative to traditional burgers and sandwiches,
Trident Seafoods® Alaskan Salmon Burgers are the #1 selling salmon burger in the U.S.*

*Source: IRI Total US - Food; Latest 52 weeks ending January 24, 2016
Trident Seafoods® Alaskan Salmon Burgers 11.2 oz

A delicious and healthy alternative to traditional burgers and sandwiches, Trident Seafoods® Alaskan Salmon Burgers are the #1 selling salmon burger in the U.S.* *Source: IRI Total US - Food; Latest 52 weeks ending January 24, 2016

Trident Seafoods® Alaskan Salmon Burgers 11.2 oz

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 (79g)

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%
Sugars 0g
Protein 14g 28%
Calcium 2%
Iron 4%

*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 (CANOLA AND/OR SOYBEAN), WATER, GROUND ONION, SALT, POTATO EXTRACT, GARLIC POWDER, MUSTARD FLOUR, WHITE PEPPER, BEET JUICE (COLOR), ANNATTO (COLOR), ROSEMARY EXTRACT, MESQUITE SMOKED FLAVOR, LEMON JUICE 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.

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Trident Seafoods® Alaskan Salmon Burgers 11.2 oz