How to Make Salmon Cakes Recipe (2024)

FAQs

What's the ingredients in salmon patties? ›

Make the patties.

Combine the drained salmon, onion powder, garlic powder, Old Bay seasoning, Dijon, lemon juice, chives, mayonnaise, egg, and breadcrumbs until combined and the salmon is separated into flakes. Shape the patties into ½-inch thick patties, using about ⅓ cup of salmon mixture for each patty.

1) Use the right amount of binding agent: Too few eggs or breadcrumbs can cause the patties to fall apart, while too much can make them dense and heavy. Use just enough to where the salmon will hold together once squeezed in your hands.

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.

Raw wild salmon is 70% water, 20% protein, 6% fat, and contains no carbohydrates (table). In a 100 gram reference amount, raw salmon supplies 142 calories, and is a rich source (20% or more of the Daily Value, DV) of several B vitamins, especially vitamin B12 at 133% DV, selenium (52% DV), and phosphorus (29% DV).

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.

Yes, you can use flour as a substitute for breadcrumbs in salmon patties. While breadcrumbs are commonly used to provide texture and help bind the ingredients together, flour can serve a similar purpose.

If they fall apart, they're not of the right consistency. Being either too dry or too wet will cause it. If they are too dry, adding a touch of water will help and if they are too wet, dredge them in flour or add a little flour to the mix.

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.

Cooking the salmon patties at too high a temperature or for too short a time can result in a mushy interior. Is canned salmon good for you? Canned salmon has great health benefits! It's high in protein, rich in omega-3 heart healthy fats, high in potassium and B vitamins…just to name a few.

Make all the patties and place them on a plate. If they feel a bit too soft to you from the handling, place back in refrigerator for awhile. Don't make more than recipe calls for or they will be dry on the inside. Keep them about the size of your palm -- they will be fat -- press down but don't mash flat.

What if my salmon patties are too wet? ›

If the mixture is too wet add additional breadcrumbs a little at a time. If the mixture is too dry add a small amount of additional lemon juice. Press the mixture together to form the salmon patty to your desired size. Keep in mind, the thicker the patty the more time it will need to cook.

A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin. Credit... Gentl and Hyers for The New York Times.

Spices: Dried spices, such as onion powder, garlic powder, and cumin, can add depth of flavor to salmon. Smoked paprika or sweet paprika can add smokiness to the salmon. To add heat, try chili powder, cayenne pepper, jerk seasoning, Cajun seasoning, or Chinese five-spice powder.

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.

Ingredient Spotlight: Salmon

A good source of vitamin A, vitamin B12, and vitamin B6. An excellent source of minerals, including selenium, niacin, pantothenic acid, thiamine, and phosphorous. One of the top sources of omega-3 fatty acids. A high-quality protein containing all 9 essential amino acids.

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.