Salmon Patties Recipe (VIDEO) (2024)

FAQs

How do you keep salmon patties from falling apart? ›

Refrigerate The Mix, Use A Sheet Pan

The cooler temperature of the mix will help everything stick together better when the patties are pan-fried, crisping them up nicely. If you have a lot of salmon patties to make, you can even forgo the pan altogether and bake them on a sheet tray in the oven.

"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."

Balance The Binders With The Moisture

Every salmon patty or cake recipe calls for some combination of binding ingredients. These usually include eggs, flour, breadcrumbs, cracker crumbs, ground flaxseed, and so on. Without these binders, the salmon has nothing to stick to, so you can't form patties.

What Is the Difference Between Salmon Patties and Salmon Burgers? The main difference between my Salmon Patties and this salmon burger is the quantity of ingredients in the filling and the use of binder ingredients. My salmon patties use canned salmon, egg, breadcrumbs, Greek yogurt, vinegar, and Dijon mustard.

Cooking the salmon patties at too high a temperature or for too short a time can result in a mushy interior.

The key to making salmon patties with staying power has a lot to do with the ingredients you use to bind the mixture, the moisture balance, and the temperature. Patties without enough sticky stuff to hold them together will be frustrating to work with. Ditto for salmon cakes that are too wet or too dry.

Salmon patties, or salmon cakes, are wonderfully easy to make. You make salmon patties with just a base of canned salmon, shredded bread (or breadcrumbs or even saltines), chopped onion, and egg to bind it all into patties. Then, these salmon cakes are quickly fried.

Mix it with breadcrumbs (or crushed up saltiness, lol), lemon juice, onion powder (or diced onion,) an egg, and some salt. Shape it into a patty like a hamburger and fry it like a burger. I just add breadcrumbs until it forms up easily into a ball.

If you're new to cooking salmon burgers, there are a few things you'll see when it's cooked through. The flesh should always flake when pressed with a fork and appear opaque and not translucent or raw.

Why are my salmon patties so dry? ›

Overcooked Salmon Is Dry

Salmon goes from moist and silky to tough and dry when it's overcooked, even by just a minute or two.

Tips For Removing Bones From Canned Salmon

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.

It's called albumin. And it lives in your salmon whether it's cooked or not, no matter where it's from, how it's raised, or how much you paid for it. Albumin is a liquid protein that solidifies when the fish is cooked, seeping out as the muscle fibers contract under heat, becoming thick and a bright white.

Grill salmon flesh side down FIRST, then flip over once.

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.

The first reason is that by the time you flip your burger to cook the second side, you'll have one side of your burger cooked and solid enough to hold the other side in place. Secondly, constantly scraping the patty up off the grill and plopping it back down is bound to break it apart!

Cooking Fillets Skin-Side Up

"When pan-frying or grilling, cook salmon fillets skin-side down for 5-7 minutes, flip and cook for another 2-3 minutes," says Norton. "You should also cook it skin-side down with other cooking methods, including baking."