Blackened Wild Salmon Burger with Herb Aioli



A TASTE OF WILD ALASKA. Our wild caught salmon fillets fit perfectly into an Alaska inspired salmon burger with Herb Aioli and a sourdough bun. Top this juicy, pan-seared, seasoned salmon fillet with your favorite burger toppings and this tasty treat will surely be entirely devoured.


Wild Pacific Salmon Portions

Wild Pacific Salmon Portions

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Herb Aioli:

  • 1 Tbsp parsley, minced
  • 1 Tbsp basil, minced
  • 1 Tbsp dill, minced
  • 3 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1 Tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic, minced
  • 1 Tbsp shallot, minced
  • ½ cup mayonnaise
  • Salt & black pepper to taste


  • 2 Aqua Star Wild Pacific Salmon Portions
  • 1 Tbsp blackening seasoning
  • 2 sourdough hamburger buns, toasted
  • Lettuce, shredded
  • Tomato, sliced
  • Red onion, thinly sliced

To make


To make Herb Aioli, combine all ingredients except for the mayonnaise in a blender and blend for approximately 10 seconds; scrape the mixture from the sides and repeat the process once more. Pour into a small mixing bowl, fold in the mayonnaise and refrigerate.

Thaw salmon according to package directions. Season liberally with the blackening seasoning. In a non-stick skillet, heat 2 tablespoons of olive oil over MEDIUM-HIGH heat and sear salmon for 3 minutes each side.**

Toast the sourdough buns and spread liberally with Herb Aioli. Top with shredded lettuce, tomatoes, onion, blackened salmon, and your favorite burger toppings. Serve and enjoy!

Serving Suggestions

**To GRILL salmon: Preheat grill to MEDIUM heat and lightly oil grill surface. Place fish skin-side down on grill and cook for 10—12 minutes, flipping portion halfway through cooking.

Serve with a side of potato chips and a squeeze of lemon.

Herb Aioli can be made in advance and stored in the refrigerator for up to 2 days.