Salmon Patties Recipe (VIDEO) (2024)

FAQs

How do you keep salmon patties from falling apart? ›

Mayonnaise. Mayonnaise will add moisture and help keep the salmon patty from falling apart.

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.

Why are my Salmon Patties falling apart? It might be necessary to add more cracker crumbs. The salmon patties will fall apart if they are too wet. You need enough cracker crumbs to bind all the ingredients together.

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.

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.

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.

No breadcrumbs are needed: Instead, I use a small amount of almond flour. It adds a lovely nuttiness, and doesn't overpower the salmon flavor the way breadcrumbs can often do. If I'm making salmon patties, I surely want them to taste like salmon and not bread!

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.

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.

Whether baked, grilled, or pan-seared, it is important to make sure you don't overcook salmon. It will take about 4 minutes to cook your salmon burgers on the stovetop, give or take a couple of minutes depending on their size. The salmon patties should be golden brown on the outside and pink on the inside.

How do you get the fishy taste out of salmon patties? ›

How to Control Salmon's Fishiness with a Milk Bath. You can also lessen salmon's strong flavor by soaking it in a milk bath for 20 minutes and then draining it and patting it dry before cooking. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it.

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.

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. Think of your salmon as a wet towel being rung out. The wringing is the heat and the water being pushed out is that white stuff you're seeing.

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. This can happen whether you're grilling it, baking it, broiling it, or cooking it on the stovetop, although some methods of preparation are better suited for salmon than others.

If the mixture is too soft, add more oats. If the mixture is too dry add another egg white. Shape into cakes. Spray non-stick frying pan and cook until golden on each side.

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.

Salmon that's gone bad will often feel almost like it's about to fall apart, or sometimes mushy. Other things to watch for when examining your fish by touch are slimy or sticky residues, both indicators of spoilage.

The best technique I've found for frying fish is not to flip it at all. I start the fish on the stove, skin down, then I finish cooking it in the oven. You need an oven safe frying pan of course, cast iron or a high-temperature non-stick works well.

The proteins in the egg will help bind together your fish cake mix as it cooks. Think of it as your glue: Without it, your fish cakes are going to fall apart. At minimum, you'll want to use one egg for every pound or so of fish so that you have enough “glue.” More is fine, though.