Baked Salmon Cakes Recipe (Patties or Muffin Tin Style) (2024)

FAQs

How do you keep salmon patties from falling apart? ›

Refrigerate The Mix, Use A Sheet Pan

The cooler temperature of the mix will help everything stick together better when the patties are pan-fried, crisping them up nicely. If you have a lot of salmon patties to make, you can even forgo the pan altogether and bake them on a sheet tray in the oven.

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.

EXTRA TIP: Use parchment paper on the baking sheet to prevent the salmon patties from sticking.

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.

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.

"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.

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.

While we enjoy salmon patties for breakfast, they would also make a great lunch or dinner on a toasted bun or on a bed of lettuce. My husband enjoys the patty with a dollop of cream cheese (mixed with capers, lemon, and dill). Mix all ingredients in a bowl and divide into 5 patties.

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.

Canned salmon is full of protein, B vitamins, vitamin D and heart-healthy Omega 3 fatty acids, making it an excellent pantry staple. Unlike fresh salmon, canned salmon's “sell by date” is a couple of years, not a couple of days, giving you a healthy option for a last-minute pantry meal.

Why won't my salmon patties stay together? ›

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.

Allow 30 minutes of inactive time for the salmon burger mixture to chill in the fridge. This is important, as it keeps them from falling apart as you cook them. Use the breadcrumbs only to coat the salmon patties before cooking. Breadcrumbs will absorb moisture and turn your salmon dry if you mix them into the patties.

Salmon that's gone bad will often feel almost like it's about to fall apart, or sometimes mushy. Other things to watch for when examining your fish by touch are slimy or sticky residues, both indicators of spoilage.

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.