Easy Salmon Croquettes - The Recipe Critic (2024)

FAQs

How do you keep salmon croquettes from falling apart? ›

The trick to making salmon croquettes that don't fall apart is making sure they have ingredients to bind them together. In this recipe, egg and flour keep them together. They are still a bit fragile but if you handle with care, they will cook up perfectly.

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.

Healthy Potato Salad, Arugula Salad, or Broccoli Quinoa Salad with Creamy Lemon Dressing would be delicious with this dish. Fruit Salad would also be a great addition to the meal. Vegetables. Serve some Grilled Eggplant, Roasted Broccoli, Grilled Potatoes, or Roasted Asparagus with this recipe for a healthy side.

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.

If the mixture isn't cold when it goes into the oil, it will heat up and start producing steam before the crumb coating has a chance to crisp up. If this happens, the steam bursts through and the croquette falls apart. So make sure the mixture is properly chilled before you begin to fry.

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.

Add an egg white to bind and some bread crumbs, mayo and maybe mustard. Mix it all together, form it into patties and dust them with more bread crumbs, then fry.

Keep that black skin on! "There are good reasons salmon is often sold with the skin still on — it helps with even cooking, it prevents the fish from falling apart, and adds loads of flavor," says Sofia Norton, RD.

Go easy on the shaping. When you're making your burgers, try not to manhandle them too much or else you'll end up breaking the meat into smaller pieces than you have to. We recommend simply shaping the beef into a vague burger shape with the least amount handling as possible.

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.

How do you get the fishy taste out of salmon patties? ›

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.

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.

There are a variety of canned salmon options out in the marketplace, but we prefer those with sustainable fishing practices (they will be listed as such on the label). It's easier to use the ones without bones or skin for salmon patties, unless you like the texture of the bones and skin.

If your mashed potatoes are high in liquid (such as milk), the mixture will give off steam as it fries, which may cause the croquettes to fall apart.

Finely chop the salmon using a food processor. Transfer salmon to a bowl with baking mix, onion, bell pepper, parsley, egg, garlic, Worcestershire, seasoned salt, and seafood seasoning. Mix until the ingredients are well blended. Form the mixture into 8 small patties, and place onto a plate lined with waxed paper.

Adding flour to the filling also prevents them from falling apart. Our recipe uses three tablespoons, which is just enough to help hold them together.

To ensure the salmon cakes don't fall apart, drain the salmon thoroughly, flake it well, use large eggs, and mix the ingredients thoroughly. About half the olive oil will remain in the skillet; the nutrition info reflects that. But you need all of it to fry the patties properly.

Refrigerate The Mix, Use A Sheet Pan

Then you can scoop the cakes and put them on a sheet pan to cool down in the fridge once again. The cooler temperature of the mix will help everything stick together better when the patties are pan-fried, crisping them up nicely.