Salmon Patties Recipe (VIDEO) (2024)

FAQs

How do you make salmon patties not fall 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.

If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.

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.

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.

"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."

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

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.

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.

That white gunk seeping from your salmon is called albumin. It's a protein—not fat—that pushes to the surface of the fish when you heat it. "Once this protein reaches temperatures between 140 and 150 degrees, its moisture is squeezed out, and it congeals and turns white," according to America's Test Kitchen.

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.

How do you keep salmon patties from sticking? ›

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.

Salmon patties and dill sauce are a great combination. They're so simple to make and so good! Everyone always asks me for the recipe.

Add an egg white to bind and some bread crumbs, mayo and maybe mustard. Mix it all together, form it into patties and dust them with more bread crumbs, then fry.

You want to make sure the burger is crisp on the outside and the raw seafood is cooked medium-rare. Avoid over-cooking. Salmon burgers are best when they're cooked medium rare. That's about 3-5 minutes per side and it's all you need to get tender, flaky salmon.

Canned salmon is already cooked - just drain the liquid and it's ready to eat or add to your favourite dish. You can remove the skin if you like. Don't throw out the soft, calcium-rich bones! Mash them with a fork and you won't even notice them.

Go easy on the shaping. When you're making your burgers, try not to manhandle them too much or else you'll end up breaking the meat into smaller pieces than you have to. We recommend simply shaping the beef into a vague burger shape with the least amount handling as possible.

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."