If you’re a seafood lover, then you must have tried salmon patties at least once in your life. They are delicious and an excellent source of protein, but sometimes they can turn out to be dry and unappetizing. If you’re wondering how to keep your salmon patties from being dry, then keep on reading.
1. Use fresh salmon:
The first step in ensuring that your salmon patties are moist is to use fresh salmon.
Frozen or previously frozen fish may have lost some of its moisture during the freezing process, resulting in dry patties. When buying salmon, make sure it has a bright color and smells like the ocean.
2. Choose the right binder:
The binder is what holds the ingredients together in the patty.
Many recipes call for breadcrumbs or crackers as binders, but these can absorb moisture and leave the patty dry. Instead, try using mashed potatoes or cooked quinoa as they will add moisture to the mixture.
3. Add some fat:
Adding fat to your mixture can help keep your patties moist and tender. You can use olive oil or melted butter to add some healthy fats to your recipe.
4. Don’t overmix:
Overmixing can cause the proteins in the fish to break down and release moisture resulting in a dry patty. Mix just until everything is combined evenly.
5. Chill before cooking:
Chilling your mixture before forming into patties will help it hold together better when cooking and prevent it from falling apart while frying.
1. Use medium heat:
Cooking over high heat will cause the outside of the patty to brown too quickly while leaving the inside undercooked leading to dryness.
2. Don’t overcrowd the pan:
Overcrowding the pan will cause the patties to steam instead of frying, resulting in a soggy patty.
3. Use a non-stick pan:
Using a non-stick pan will prevent the patties from sticking and breaking apart when flipping.
- 1 pound fresh salmon
- 1/2 cup cooked mashed potatoes
- 1/4 cup chopped onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- Salt and Pepper to taste
- Step 1:
- Step 2:
- Step 3:
- Step 4:
- Step 5:
Remove any bones and skin from the salmon. Cut it into small pieces and pulse it in a food processor until coarsely ground.
In a mixing bowl, combine the salmon, mashed potatoes, onion, parsley, Dijon mustard, olive oil, salt, and pepper. Mix gently until everything is combined.
Chill the mixture for at least an hour.
Form the mixture into patties of desired size and thickness.
Heat some oil in a non-stick pan over medium heat. Cook the patties for about four minutes on each side or until golden brown.
In conclusion, keeping your salmon patties moist is all about choosing the right ingredients and cooking them correctly. Following these tips will help you make delicious and juicy salmon patties every time.