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.

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. This can happen whether you're grilling it, baking it, broiling it, or cooking it on the stovetop, although some methods of preparation are better suited for salmon than others.

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.

Canned salmon is every bit as nutritious as fresh salmon. Canned salmon contains a variety of key nutrients, including protein, calcium, vitamins B & D, and healthy omega-3 fatty acids. Omega-3 fats promote healthy brain development in babies and support similar things in adults.

Salmon Burgers: Ingredients: PINK AND/OR KETA SALMON, WATER, CANOLA OIL, CONTAINS 2% OR LESS OF: GROUND ONION, SEA SALT, LEMON JUICE FROM CONCENTRATE, GARLIC POWDER, POTATO EXTRACT, BEET JUICE, ANNATTO (COLOR), WHITE PEPPER, MUSTARD FLOUR, MESQUITE SMOKE FLAVOR, ROSEMARY EXTRACT. PARFRIED IN SOYBEAN AND/OR CANOLA OIL.

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.

Why are my salmon cakes mushy? ›

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.

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.

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.

You can use wheat flour, oat flour or mashed potatoes egg substitute for binder in salmon patties. Replace each egg with 1/3 cup of flour or mashed potato.

The egg is crucial. If mix is rather dry (depending on type of potatoes used) I would use 2 eggs. Or just 1 if sloppy mix. As the eggs cook in the fish cakes it binds them together, so they hold their shape.