Custom Culinary - Be true to the food

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Meal Part

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Ethnic Cuisines

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Hand Cut Alaskan Salmon Burger

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Nutrition Facts

Serving Size: 10.7 oz
Amounts Per Serving
Calories 640
Calories from Fat 290
% Daily Value*
Total Fat 33g 50%
Saturated Fat 1g 6%
Trans Fat 0g  
Cholesterol 100mg 34%
Sodium 900mg 38%
Potassium 300mg 9%
Total Carbohydrate 39g 13%
Dietary Fiber 3g 13%
Sugars 4g  
Protein 51g  
Vitamin A 25% Vitamin C 90%
Calcium 8% Iron 20 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Burger
Serving Size: 10.7 oz


Amount Ingredients
Fresh Cucumber and Fennel Slaw
1 cup Peeled Cucumbers, Cut Lengthwise on a Mandolin (Spaghetti Style)
1 cup Fine Shaved Fennel Bulb
3 Tbsp. Chopped Fennel Top (or Dill)
4 Tbsp. Vegetable Oil
1 Tbsp. Fresh Lemon Juice
1 Tbsp. Champagne or Rice Wine Vinegar
1/4 tsp. Sea Salt
1/4 tsp. Ground Black Pepper
Alaskan Salmon Burger
4 oz. Alaskan Salmon, Boneless, Skinless, Medium Diced
2 oz. Ground Alaskan Salmon
1/4 oz. Lemon Zest, Fresh
1/4 oz. Dill, Fresh, Chopped
1 oz. Valencia Orange Slices, Seedless, Grilled
3/4 oz. Custom Culinary® Gold Label Harissa Sauce
1/2 oz. Toasted Pine Nuts
1 ea. Sourdough Bun, Toasted

Recommended Product: 9678 Gold Label Harissa


  1. Preheat a flat top griddle to 350°F.
  2. In a bowl, blend all ingredients for Fresh Cucumber and Fennel Slaw, cover and refrigerate until needed.
  3. In a small bowl, combine lemon zest and dill with diced and ground salmon. Combine thoroughly and form into a 5” round even thickness patty.
  4. Place the seasoned salmon patty on preheated grill. Cook for a total of approx. 12 – 14 minutes turning 3 times to assure even cooking. Always cook to well done, 165°F internal temperature measured by a meat thermometer.
  5. While the burger is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted, then remove and reserve.
  6. To assemble the burger, place grilled orange slices on the bottom bun, top with the cooked salmon patty and Gold Label Harissa Sauce.
  7. Add the Fresh Cucumber Fennel Slaw, toasted pine nuts and the top bun.
Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

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