Easy Salmon Croquettes - The Recipe Critic (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.

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

Drain a little of the naturally occurring juices (the oily liquid in the can comes solely from the fish itself, there is nothing added but a little salt), then add a little olive oil plus some chopped onion. That really evens the flavor out in a very delicious way.

If you're really into technical terminology, the difference is that croquettes typically use breadcrumbs, and patties typically use flour. A croquette mixture is flakier and lighter than a patty mixture.

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.

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.

– Insert the thermometer into the thickest part of your burger. When the salmon burger reaches 145 degrees F, it is done. – If you don't have a thermometer, check that your burger is lightly crisp on the outside and that the meat inside is pink and flaky.

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.

Croquettes may fall apart during frying if the mixture is too wet. As the croquettes get hot, moisture turns to steam, causing them to get soggy and lose their shape. Adding more of a binding agent (beaten egg and/or flour) should help the mixture stay together.

The bones will soften later by adding vinegar to the processing. Pack your salmon tightly into the jars, leaving about a 1-inch headspace. This doesn't have to be perfect.

Should you drain canned salmon? ›

This healthy and convenient food is low in calories, high in omega-3 fatty acids, and contains many essential vitamins and nutrients. Canned salmon also contains high concentrations of sodium, particularly when the fish is packed in salt water. That's why it's recommended that you drain the salmon before eating it.

Salmon patties are actually just another name for salmon croquettes. They are, in fact, one in the same. Salmon croquettes, or patties, are a popular Southern dish that has been around for decades. It remains a favorite in the south probably because it is so easy and cheap to make, and just as delicious.

The best side dishes to serve with potato croquettes are tomato soup, Korean corn dogs, mozzarella sticks, deviled eggs, baked beans, tzatziki sauce, wedge salad, Popeyes Sweet Heat Sauce, avocado salad, sriracha mayo, tomato bruschetta, chicken nuggets, mashed peas, sweet corn fritters, coleslaw, and garlic bread.

are you keeping the skin on? If you take the skin off it's likely to fall apart. If you've kept the skin and it's falling apart I suggest it's overcooked.

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.

Chill or freeze your burgers

"This will help them keep their shape when they're cooking and stop them falling apart." You can also freeze them before cooking.

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.