Delicious Salmon Patties Recipe - Adventures of Mel (2024)

FAQs

What keep salmon patties falling apart? ›

Balance The Binders With The Moisture

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.

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.

What can I use instead of breadcrumbs in salmon patties? Instead of panko breadcrumbs, you can use cornmeal as we are or crushed Saltine crackers.

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.

Olive oil, butter, or even a sauce can serve as a protective barrier between the salmon and the heat, allowing it to cook without losing too much moisture.

I'm talking about brining! Soaking salmon in a simple, quick brine for as little as 10 minutes (up to overnight, if you like planning ahead) is all it takes. To make it happen you need two very basic ingredients: water and salt. Combine 1 tablespoon of salt for every cup of water.

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.)

Pan-frying salmon produces crisp skin and succulent flesh. Use a good, heavy-based frying pan, ideally non-stick, and butter or oil with a high burning point. Heat butter or oil over medium high heat and cook salmon, skin-side down, for 4-5 minutes.

That white slimy stuff is called albumin, and it's actually just a harmless (albeit pretty gross-looking) protein that solidifies as salmon cooks.

The white stuff on salmon is called albumin.

As the meat cooks, the coagulated albumin gets squeezed out and appears in the form of the weird, slimy, white substance that you are probably familiar with (and weirded out by).

What are the hard white things in canned salmon? ›

It's called albumin. And it lives in your salmon whether it's cooked or not, no matter where it's from, how it's raised, or how much you paid for it.

Use Salmon WITH the Skin On

Keeping the skin on salmon makes it easier to flip, as the salmon is less likely to fall apart (also recommended for Instant Pot Salmon). Making pan seared salmon with skin insulates it and makes it more difficult to overcook.

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.

If you flip it more than one time, it may fall apart on the grill. One flip! eggs and breadcrumbs are for meat loaf. you want a good 80/20 lean to fat beef ratio, you want to have a good skillet or griddle temp going—a good temp—and you want to have a good spatula for flipping the patty when it's time to flip it.

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.