Salmon Patties Recipe | How to Make the Best Salmon Cakes! (2024)

FAQs

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

Mayonnaise. Mayonnaise will add moisture and help keep the salmon patty from falling apart.

Salmon patties, or salmon cakes, are wonderfully easy to make. You make salmon patties with just a base of canned salmon, shredded bread (or breadcrumbs or even saltines), chopped onion, and egg to bind it all into patties. Then, these salmon cakes are quickly fried.

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.

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.

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!

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.

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.

Canned salmon is packed with the same nutrients as fresh salmon, meaning these salmon patties are just as good for you as if they were made with fresh. It also costs a fraction of the price.

Salmon patties and dill sauce are a great combination. They're so simple to make and so good! Everyone always asks me for the recipe.

How do you get the fishy taste out of salmon patties? ›

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.

Excess moisture can contribute to a mushy texture in the patties. 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.

Breadcrumbs combined with an egg, some mayonnaise, and a few other flavorful additions are commonly used to help keep the flakey fish within the patty so it won't fall apart. Mashed potatoes work beautifully in the same way.

You can use a binder in burgers to help hold them together. Common binders include eggs, breadcrumbs, or ground flaxseed mixed with water. These ingredients help to bind the meat, seasonings, and other ingredients together, making the patty more stable and easier to handle while cooking or grilling.

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.