Name: Grilled Sockeye Burgers With Creamy Avocado-Tomato Topping
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 (5 oz.) sockeye salmon burger patties; 2 avocados, diced; 1 cup cucumber, diced; 1 cup cherry tomatoes, diced; 2 tablespoons extra-virgin olive oil; Salt and pepper

A Burger Inspired by Summer Harvests

Chef's note: Salmon burgers can be grilled, pan-fried, or air-fried. See the full array of salmon burger cooking methods for a complete list of options.

This sockeye salmon burger, featuring an easy avocado-tomato topping, is inspired by the abundance of summer harvests. The natural creaminess of the avocado is a rich complement to lean sockeye burgers, while the juiciness of sweet cherry tomatoes gives the topping a fresh, summery feel. The topping also includes diced cucumbers, which brings it together with a satisfying crunch.

Choose just-ripe avocados to make it easier to dice the fruit (yes, avocado is a fruit). This diced avocado will also be firm enough to hold together once it’s combined with the other ingredients in the topping, rather than breaking down into a guacamole-like consistency.

You can enjoy this avocado topping to dress either grilled or pan-fried salmon burgers, or even serve it as a side for any variety of wild-caught seafood.

Print Recipe

Grilled Sockeye Burgers With Creamy Avocado-Tomato Topping

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

10 minutes

Total time

20 minutes

Yield

4 servings

Ingredients

4 (5 oz.) sockeye salmon burger patties
2 avocados, diced
1 cup cucumber, diced
1 cup cherry tomatoes, diced
2 tablespoons extra-virgin olive oil
Salt and pepper

Instructions

1. IF GRILLING: Prepare a hot grill (medium-high heat). Make sure the grates are clean and lightly oiled. Place thawed or frozen salmon burger patty on grill and let cook, undisturbed, on direct heat for 2 to 5 minutes. Flip and cook an additional 2 to 5 minutes or until cooked through. Pro tip: If you like your burgers with more charring, add directly on top of flame. If you like your burgers with less charring, add towards outside of the grill for indirect heat.

2. IF PAN-FRYING: Heat large skillet over medium-high heat, then add just enough oil to cover bottom of pan. When oil is sizzling hot, arrange thawed or frozen patties in a single layer. Reduce heat to medium and cook for 4 to 6 minutes. Flip and cook for an additional 4 to 6 minutes.

3. Combine avocados, cucumber, cherry tomatoes, and olive oil in a bowl. Season to taste with salt and pepper.

4. Generously spoon avocado-tomato topping on top of salmon burgers for serving.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

California-Style Salmon Burgers With Creamy Avocado-Tomato Topping

A Burger Inspired by Summer Harvests

Grilled Sockeye Burgers With Creamy Avocado-Tomato Topping

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