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In the Kitchen with Vital Choice

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Salmon Burgers with Olive-Rosemary Gremolata

Created and presented by Myra Kornfeld

Succulent salmon is finely chopped and mixed with a striking combination of lemon zest, rosemary, black olives and feta. No sauce is necessary for this vibrant burger! A salad with EV olive oil or macadamia nut oil and red balsamic vinegar (sweet, thick fig vinegar is ideal) complements the Mediterranean flavors. The 6-ounce portions of sockeye salmon are ideal for a single serving; you can scale up the recipe as desired.

Serves 1 to 2


6 ounce piece wild Alaskan sockeye salmon, defrosted* and finely chopped
2 tablespoons minced shallots
2 tablespoons crumbled feta cheese (1 oz), preferably sheep's milk
1 teaspoon minced fresh rosemary
2 tablespoons chopped black olives
¼ teaspoon minced lemon zest
¼ teaspoon salt
Freshly ground black pepper
Oil for sautéing (EV olive oil, macadamia nut, or aroma-free coconut)

*To quick-thaw, immerse vacuum-sealed salmon portion bags in cold water for 20 to 30 minutes or until flexible. Or place salmon bags, perforated, overnight in the fridge at 33 to 38° F.


1 ounce baby greens (2 cups loosely packed)
2 teaspoons EV olive oil or macadamia nut oil
1 teaspoon organic red balsamic vinegar, or thick balsamic fig vinegar
Salt and freshly ground black pepper
  • Mix the salmon thoroughly in a medium bowl with the shallots, feta, rosemary, olives, lemon zest, salt and pepper. Form into two mid-sized or 1 large-sized burger. Let the mix rest for 15 minutes or up to overnight in the refrigerator.
  • Toss the greens with the oil and vinegar and a sprinkling of salt and pepper right before cooking the burger.
  • Heat a thin layer of oil in a cast iron or non-stick skillet over medium-high heat, until your hand held one-inch above feels uncomfortable.
  • Add the patties and cook about two to three minutes per side, until burgers are cooked through with a little pink in the middle. Serve over the salad.

© Myra Kornfeld. All Rights Reserved

About Myra Kornfeld

A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.

Myra is the acclaimed author of several great cookbooks, including these titles available at

  • The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
  • The Healthy Hedonist Holidays
  • The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.

Myra Kornfeld is also the Head Chef & Content Manager of, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.

Learn more at
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