Salmon Patties: Grandma's Favorite Recipe! · Pint-sized Treasures (2024)

FAQs

What keep salmon patties 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.

Fresh herbs including basil, thyme, and especially fresh dill taste amazing. You can mix in a bit of Dijon mustard or hot sauce to boost the flavor. Old Bay seasoning is fantastic in recipes like salmon patties. Of course, salt and black pepper can always be added.

Cook burgers for 20-22 minutes, flipping halfway. Oven Bake: Preheat oven to 375f/190c. Place burgers on a parchment-lined baking sheet. Bake burgers in oven for 26-28 minutes, flipping halfway.

They became popularized during the great depression as a great source of inexpensive protein. Although it was canned, salmon was affordable and greatly enhanced when mixed with crackers and eggs to form patties. Recipes since, like mine, have been enhanced with other ingredients are still very popular today.

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.

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.

"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.

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.

What do you eat with salmon patties? ›

Serving options: Serve burger-style with bread, like whole wheat buns or Italian ciabatta rolls. Or, make a salad with more lettuce, fresh vegetables, or a side of crispy potatoes.

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.

More often than not, you'll run into the issue of overly dry salmon cakes, which can no doubt cause them to fall apart while cooking them. Most recipes call for an egg, which provides moisture, and helps bind the ingredients together. Larger batches might need an additional egg to help keep everything moist and intact.

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.

Storing and Freezing Salmon Patties

Once cooked, leftover patties can be stored in the fridge for up to three days. Eat them cold, or warm them up briefly in a skillet over low heat or in the microwave. Salmon patties also freeze well. Wrap them in plastic and foil, and defrost them in the fridge before reheating.

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.

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.

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.

But there are a few ways to help put that problem to rest. Firstly, make sure you're using something to bind your ingredients together – like an egg. Secondly, use a firm fish when making your fish cakes, and thirdly you can always add cornflour or panko breadcrumbs to help your fish cakes stay together.