Salmon Patties Recipe (VIDEO) (2024)

FAQs

How do you keep salmon patties from falling apart? ›

All you have to do is scoop them (make sure they're the same size), flatten them, then set a timer and turn the cakes over halfway through the bake. Make sure to grease the pan or use a sheet of parchment paper to prevent the patties from sticking, and you'll have perfect-looking salmon patties every time.

"I used crushed Ritz crackers instead of bread crumbs and some of my favorite seasonings. Definitely a recipe that I will use over and over again for salmon patties."

Canned salmon varies in moisture and fat content, so if your patties seem to fall apart, you might need to add more “glue” in the form of eggs. Just add in another egg, plus some extra bread crumbs, until you get a very sticky consistency.

The binding ingredients may not be in the right proportion. Overmixing can break down the structure. Allowing the salmon mixture to rest before shaping the patties is crucial. Cooking the salmon patties at too high a temperature or for too short a time can result in a mushy interior.

You can use wheat flour, oat flour or mashed potatoes egg substitute for binder in salmon patties. Replace each egg with 1/3 cup of flour or mashed potato.

You could also try milk or yogurt. For heavier coatings (like panko or breadcrumbs), you might dust the fish with flour first. Once the floured fish is dipped in the butter or milk, it will get a little gummy and help the coating adhere better.

Once the oil is hot and shimmering, gently lower the salmon patties onto it. Cook on the first side until crisp and golden brown, 4 to 5 minutes. Gently flip burgers and cook on the second side until crisp and the burgers register 145°F on an instant read thermometer, about 4 minutes more.

The white stuff on salmon is called albumin.

As the meat cooks, the coagulated albumin gets squeezed out and appears in the form of the weird, slimy, white substance that you are probably familiar with (and weirded out by).

If you're making a tasty salmon patty and are putting the fish into a food processor or blender, the pin bones will be crushed as a result. These methods are good if you want to increase your calcium intake while avoiding pesky bones.

Vegetables that go with salmon, like zucchini, broccoli, cucumber and spinach, are perfect sides especially for summer. Plus, they're easy to make, only taking 30 minutes or less to prepare. Recipes like our Cauliflower Rice and Garlic & Parmesan Roasted Carrots are flavorful and seasonal.

What is a good sauce to eat with salmon? ›

Salmon Burgers: Ingredients: PINK AND/OR KETA SALMON, WATER, CANOLA OIL, CONTAINS 2% OR LESS OF: GROUND ONION, SEA SALT, LEMON JUICE FROM CONCENTRATE, GARLIC POWDER, POTATO EXTRACT, BEET JUICE, ANNATTO (COLOR), WHITE PEPPER, MUSTARD FLOUR, MESQUITE SMOKE FLAVOR, ROSEMARY EXTRACT. PARFRIED IN SOYBEAN AND/OR CANOLA OIL.

Place the salmon fillets on the grill flesh side down first (so the skin is facing you). Raw salmon is relatively firm, so starting it off with the flesh facing down is a great way to get some nice grill marks on the salmon without it falling apart.

Chill or freeze your burgers

"Chill your burgers for at least an hour before you cook them," says senior food editor, Barney. "This will help them keep their shape when they're cooking and stop them falling apart." You can also freeze them before cooking.

A classic choice is breadcrumbs, but you could integrate crushed up crackers, almond flour, or even mashed (or smashed) potatoes into your fish cake mix. Not only will these ingredients help to hold your fish cake together; they'll help to keep your cakes from becoming dense pucks of protein.

If the salmon appears mushy or falls apart, it is likely overcooked. Firmness: When you press down gently on the flesh with a fork or your finger, it should feel slightly resistant but still give way easily. Cooked salmon should be firm but still moist.