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.

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.

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.

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

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.

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.

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.

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.

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.

How to tell if salmon patty is bad? ›

Texture: Fresh salmon has a firm texture, and the flesh should spring back when pressed. If the texture is mushy or slimy, the salmon is bad.

Before cooking the patties if you find that the mixture is not sticking together to form the salmon patties, it's probably due to the mixture being too dry to too wet. The binding process is similar to making meatloaf and you may need to add in some additional breadcrumbs if too wet or lemon juice if too dry.

Refrigerate The Mix, Use A Sheet Pan

Then you can scoop the cakes and put them on a sheet pan to cool down in the fridge once again. The cooler temperature of the mix will help everything stick together better when the patties are pan-fried, crisping them up nicely.

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.

Separation: As salmon cooks, the flakes of flesh will begin to separate slightly. Cooked salmon should be flaky but still moist. If the salmon appears mushy or falls apart, it is likely overcooked.

How to make fish cakes stick together - Quora. Pulse the raw fish in your food processor until it is chopped. Pour it into a bowl and add an egg, a little panko and seasonings, Mix it all together, dust it with flour, dip into egg and dredge heavily in seasoned panko.

You need to work the mixture more. Kneading or mixing the mixture changes the protein and makes it sticky. That help the cakes stay together.