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Updated: Feb 15, 2022

Made with Omega Mike's "Omega Burger" (Salmon and Shrimp Burger)

Adopted from Alaska from Scratch Cookbook

Serves: 4-8 People

Salmon burgers are a common Alaskan cuisine used with extra meat left over from a traditional fillet. As professional Alaskan fishermen, we have had A LOT of salmon burgers. So many that we had to start getting creative with our recipe. After all of our personal tweaks, we decided to create a burger good enough to bring to supermarkets. We found the perfect combination of salmon, shrimp, vegetables and spices.

We get asked a lot why we use shrimp in our burgers since it is the only burger we know using this combination. For us, it started from wanting to share our burger with as many people as possible. Because fish is already an allergen for many, we wanted to avoid adding as many other allergens as possible. Traditional salmon burgers use eggs and breading as a binder but this excludes anyone with a dairy or gluten allergy from enjoying salmon burgers. We considered alternative dairy and breading products, until one day we tested shrimp as a binder. It worked and by far the best tasting and held our burgers together perfectly.

The shrimp in our burgers tones down the taste of the salmon, making it a milder fish flavor for those that don’t enjoy the strong salmon flavor. We chose wild Oregon Bay shrimp because we use wild Alaskan salmon in our burgers and only want to support wild fisheries in the United States. Like our salmon, Oregon Bay shrimp is also a regenerative species. Regenerative is often even better than sustainable seafood. Sustainable just means the species doesn’t have a dangerous decrease in population, whereas regenerative means the species is actually trending to grow year over year. We’re proud that the Omega Burger is one of the most responsibly sourced seafoods you can eat on the market. Plus, it tastes damn good!

We adopted this recipe from the Alaska from Scratch Cookbook. If you like spice, this one's for you! If you want a milder spice, be more conservative about the wasabi mayo you put on your burger or drop it from the recipe as a whole... but believe us, you probably want to keep it on the burger.

Order Omega Burger’s here.


For Burger:

- Omega Mike's Salmon Burger (Keep Frozen - Do not thaw prior to cooking)

For Slaw:

- 1/4 cup rice wine vinegar

- 3tbsp sesame oil

- 2tbsp sriracha

- 2tbsp sugar

- juice from half a lime

- 2 tbsp sesame seeds

- 1/4 tbsp salt

- 2 cups of shredded red cabbage

- 1/3 cup chopped cilantro

For Wasabi Mayo:

- 1/3 cup mayo

- 1 tbsp wasabi paste (or too taste)

- 1 teaspoon soy sauce


For Burger:

Cook with olive oil on both sides for roughly 3 to 5 minutes a side from frozen under medium heat on a pan or grill. Cover with lid if cooking with a pan.

For Slaw:

Mix all ingredients together. Add more salt and sriracha to your preferred taste.

For Mayo:

Mix all ingredients together. Add or reduce wasabi to your preferred taste.

Final Directions:

Toast burger bun. Fix burger on bun with slaw, wasabi mayo, and any other burger fixings of choice (we chose avocado this time around!).

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