Salmon Patties Recipe (VIDEO) (2024)

FAQs

How do you keep salmon patties from falling apart? ›

It is important to have a binder and an extender to keep the patties from falling apart. In this recipe, the egg acts as the binder and the breadcrumbs or saltines act as the extender.

"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." "I love them, but I add a touch of garlic," says trishaanne1012. "I can eat the leftovers straight from the fridge.

IF your salmon is falling apart, you are cooking it too long and too dry. It should be pulled from the grill prior to falling apart. It should not be dry in the center but still moist.

The binding ingredients may not be in the right proportion. 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.

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.

Once the oil is hot and shimmering, gently lower the salmon patties onto it. Cook on the first side until crisp and golden brown, 4 to 5 minutes. Gently flip burgers and cook on the second side until crisp and the burgers register 145°F on an instant read thermometer, about 4 minutes more.

Keep burger patties cold

After forming the patties, refrigerate them for at least 30 minutes before grilling. Cold patties often hold their shape better and are less likely to fall apart.

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.

Albumin is a flavorless, moisture-rich protein that collects on the surface of salmon as it cooks. It is completely natural and a normal part of the salmon cooking process.

The key ingredient to crispy and very moist salmon patties is the sourdough starter or (little water + either bread crumbs/ flour/ cracker) that helps to sear them fast and well on a hot cast-iron skillet. Adding egg also helps to keep the patties moist and firm so they do not fall apart.

How to tell if salmon patties are bad? ›

If the salmon's skin looks dull and lifeless, or if the flesh has faded to gray, it is probably not fresh. Any dark spots or discoloration are indications of spoilage, as is a milky-white residue on the fillet.

Allow 30 minutes of inactive time for the salmon burger mixture to chill in the fridge. This is important, as it keeps them from falling apart as you cook them. Use the breadcrumbs only to coat the salmon patties before cooking. Breadcrumbs will absorb moisture and turn your salmon dry if you mix them into the patties.

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.

A classic choice is breadcrumbs, but you could integrate crushed up crackers, almond flour, or even mashed (or smashed) potatoes into your fish cake mix. Not only will these ingredients help to hold your fish cake together; they'll help to keep your cakes from becoming dense pucks of protein.