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

FAQs

What to use to keep salmon patties from falling apart? ›

Balance The Binders With The Moisture

Every salmon patty or cake recipe calls for some combination of binding ingredients. These usually include eggs, flour, breadcrumbs, cracker crumbs, ground flaxseed, and so on. Without these binders, the salmon has nothing to stick to, so you can't form patties.

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.

They're crispy on the outside and tender on the inside. Flavorful and easy to make! If you're craving more easy fish recipes, then be sure to try making Cod en Papillote (Cod in Parchment) or some tasty and delicious Brown Sugar Dijon Glazed Salmon. Growing up having salmon patties for breakfast was perfectly normal.

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.

No breadcrumbs are needed: Instead, I use a small amount of almond flour. It adds a lovely nuttiness, and doesn't overpower the salmon flavor the way breadcrumbs can often do. If I'm making salmon patties, I surely want them to taste like salmon and not bread!

Mix together plain Greek yogurt, lemon juice, and a pinch of fresh dill for a creamy counterpart for the salmon patties. Try them as a salad with that creamy concoction as the dressing, or serve this salmon cakes recipe with canned seafood as an appetizer using the dill-spiked yogurt as a garnish.

You can make the salmon mixture up to a day in advance and store them in the refrigerator. This will actually help the salmon cakes not to fall apart and stay together really well after they have chilled, so the salmon mixture is even BETTER if made in advance, although you can prepare them right away too.

Back to the milk. Apparently, the proteins present in milk can bind to the fatty acids that have been exposed to air and give salmon its fishy odor or taste and mitigate them to be more neutral. (Fishiness is caused by the oxidation of fatty acids.)

A perfectly cooked salmon patty should be moist and tender inside with a slightly crispy exterior. If your salmon patty has a grey or mushy texture on the inside, the color may come from the skin side of the flesh, but if it's mushy, it may be undercooked.

What Is the Difference Between Salmon Patties and Salmon Burgers? The main difference between my Salmon Patties and this salmon burger is the quantity of ingredients in the filling and the use of binder ingredients. My salmon patties use canned salmon, egg, breadcrumbs, Greek yogurt, vinegar, and Dijon mustard.

Do you leave bones in salmon patties? ›

There are a variety of canned salmon options out in the marketplace, but we prefer those with sustainable fishing practices (they will be listed as such on the label). It's easier to use the ones without bones or skin for salmon patties, unless you like the texture of the bones and skin.

If you're new to cooking salmon burgers, there are a few things you'll see when it's cooked through. The flesh should always flake when pressed with a fork and appear opaque and not translucent or raw.

Sugar + acid is your friend.

Whether you use honey, teriyaki, or miso, glazed salmon is all the rage. There's a reason for it! For one, it's delicious. But from a scientific standpoint, the sugar and acid cut through salmon's fishiness.

Chinook: The largest (and often most expensive), the king or chinook is prized for its high-fat content and buttery texture.

Keep that black skin on! "There are good reasons salmon is often sold with the skin still on — it helps with even cooking, it prevents the fish from falling apart, and adds loads of flavor," says Sofia Norton, RD.

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.