Salmon Patties Recipe | How to Make the Best Salmon Cakes! (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.

– 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.

The stovetop cold method—place salmon skin down in a cold skillet before turning on the heat, cook for about 25 minutes, until the sides are opaque and the top is still bright pink—resulted in a juicy, tender fillet.

They can be cooked straight out of the freezer, without adding any fuss or hours to the cooking time. In fact, with our tips and tutorials, you can enjoy salmon burgers from freezer to table in 20 minutes flat.

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 does not need much seasoning to be flavorful. You can season it with just salt and black pepper or with a combination of lemon juice, fresh herbs, balsamic vinegar, Dijon mustard, butter, minced garlic, and any other flavors you desire. 3. Dry the salmon to ensure crispy skin.

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 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.

What are the best flavors for salmon? But like all fish, salmon is a little delicate and also works well with more subtle flavors like fresh herbs and citrus. If you're looking to go the simple route with your salmon, zest or juice a lemon to bring out the richness of your fish.

What should I put on top of my salmon? ›

A creamy but slightly tangy sauce works really well with salmon, and it's why sour cream-dill sauce over salmon is such a classic. Try mixing in curry powder, Sriracha, or scallions into yogurt or crème fraîche for an easy, elegant salmon topper.

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.

But it's best to freeze the salmon patties before cooking them. Form the patties, then flash freeze them on a baking sheet. Transfer the frozen patties to a freezer-safe container and freeze for up to three months.

It's critical, when thawing any piece of fish, to keep the cut out of the dreaded “danger zone.” This is the temperature range between 40°F and 140°F, where bacteria grow most rapidly. For that reason, simply leaving the salmon out on the counter to defrost is not a great idea.

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.

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. So that the patties will hold together and not fall 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.

Chill or freeze your burgers

"Chill your burgers for at least an hour before you cook them," says senior food editor, Barney. "This will help them keep their shape when they're cooking and stop them falling apart." You can also freeze them before cooking.