How to Make Salmon Cakes Recipe (2024)

FAQs

What are the ingredients in salmon patties? ›

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.

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. This way, even if your patties are a little too wet or dry you can still get a decent shape; less flipping means less chance of the patties falling apart.

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.

"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."

Salmon is rich in high quality protein. Like omega-3 fats, protein is an essential nutrient that you must get from your diet.

What Is the Difference Between Salmon Patties and Salmon Burgers? 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. My salmon patties use canned salmon, egg, breadcrumbs, Greek yogurt, vinegar, and Dijon mustard.

Back to the milk. 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.)

Cooking the salmon patties at too high a temperature or for too short a time can result in a mushy interior.

If mixture is too moist to hold the patty shape, add more bread crumbs and if it is too dry, add an extra Tablespoon of mayo.

You can make the salmon mixture up to a day in advance and store them in the refrigerator. This will actually help the salmon cakes not to fall apart and stay together really well after they have chilled, so the salmon mixture is even BETTER if made in advance, although you can prepare them right away too.

How to make fish cakes stay together? ›

A classic choice is breadcrumbs, but you could integrate crushed up crackers, almond flour, or even mashed (or smashed) potatoes into your fish cake mix. Not only will these ingredients help to hold your fish cake together; they'll help to keep your cakes from becoming dense pucks of protein.

Canned salmon is already cooked - just drain the liquid and it's ready to eat or add to your favourite dish. You can remove the skin if you like. Don't throw out the soft, calcium-rich bones! Mash them with a fork and you won't even notice them.

What sides are good with Salmon Patties/Salmon Cakes? I love to serve fresh salmon cakes with an easy salad or even a bagged salad. I also love to serve it with quick grilled asparagus. I think they would also be delicious with my Oven Baked Rice w Asparagus & my Summer Cucumber Balsamic Pasta Salad.

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.

Pink Salmon, Water, Salt.

Ingredients: Salmon, Green Bell Peppers, Onions, Heavy Cream, Dried Egg Whites, Salt, Roasted Garlic Puree (Garlic, Citric Acid), Modified Potato Starch, Sodium Acetate, Rosemary Extract, Sodium Lactate, Expeller Pressed Canola Oil.

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.

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.