Salmon Patties Recipe (VIDEO) (2024)

FAQs

How do you make salmon patties not fall apart? ›

4) Don't flip them too soon: When frying the salmon patties, wait until they're browned and crispy on the first side before flipping them. This will ensure that they hold together and don't fall apart.

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.

Make sure your mixture isn't too wet or too dry

For your patties to stay together and cook without falling apart, you must get the moisture just right.

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

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. This way, even if your patties are a little too wet or dry you can still get a decent shape; less flipping means less chance of the patties falling apart.

Chill or freeze your burgers

"This will help them keep their shape when they're cooking and stop them falling apart." You can also freeze them before cooking.

– Insert the thermometer into the thickest part of your burger. When the salmon burger reaches 145 degrees F, it is done. – If you don't have a thermometer, check that your burger is lightly crisp on the outside and that the meat inside is pink and flaky. It should not still look raw.

I like to splash a little water in the skillet with the salmon, then cover it to lock in moisture and help the patties steam and prevent them from drying out. TO FREEZE: Cooked salmon patties can be frozen for up to 3 weeks. Let thaw in the refrigerator, then reheat on the stovetop as directed above.

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.

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.

What are the hard white things in canned salmon? ›

The white stuff on salmon is called albumin.

Albumin is a protein that exists in the fish in liquid form when it's raw, but coagulates and becomes semi-solid when you subject the salmon to heat, whether that's in the oven, on the stove, or on the grill.

While it's steaming, you want the skin against the hot pan so it crisps up instead of getting soggy. Cook until the salmon is opaque throughout and flakes easily when you insert a paring knife between the layers, 7 to 9 minutes depending on the size.

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.

Your recipe is out of balance. Too much sugar, fat or liquid or not enough flour. Or you could be opening your oven before the cake is set and the cake is falling at that point.

Fresh salmon feels firm and moist, and the flesh should spring back after you push into it. When you run your hand along the fillet to check for bones, your hand should glide easily without sticking. Sure signs of spoilage are slimy or sticky residues, or if the flesh feels like it will break when you press into it.