🔕 🔔

My Basket ()

All questions

How do I keep my salmon cakes from falling apart?

Do I need to add more binder or more egg or make the flakes much smaller? Whenever I make salmon cakes with cooked salmon which I have flaked, the cakes always disintegrate when I cook them. I refrigerate them before cooking as well but that does not solve the problem.

asked by ssgtravel almost 6 years ago
6 answers 18351 views
F8c5465c 5952 47d4 9558 8116c099e439  dscn2212

Cynthia is a trusted source on Bread/Baking.

added almost 6 years ago

You probably need more egg and perhaps some Panko crumbs.

C4b35b3e a030 4605 bcae f5a7ba4644f4  sausage2

Emily is a trusted source on Scandinavian Cuisine.

added almost 6 years ago

If they are too dry they will fall apart, so adding another egg might help - I often actually use mayo as my binder and it works quite well. Are you putting both breadcrumbs and egg in them? Your thought of flaking the salmon into smaller pieces may also help. Big chunks don't work very well. I usually mix my salmon cake mixture up so it's almost a whipped consistency!

E042c11e 07be 475c a0f3 4cd5488e6cc2  mallory
added almost 6 years ago

Ritz crackers work great as a binder too- the butter in the crackers helps keep cakes like that together. More egg should help as well.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

June is a trusted source on General Cooking.

added almost 6 years ago

I use egg white to bind my turkey burgers, and that would work well in your salmon cakes where you may not want a lot more fat or filler.

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added almost 6 years ago

It's hard to say without seeing your recipe. I use 1 egg for 1 pound of salmon, but I also use a little creme fraiche and mustard. Mayo works as well.


1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2

amysarah is a trusted home cook.

added almost 6 years ago

In addition to the advice above re: adding egg and some sort of crumb - I always make any kind of fishcake at least a half to one hour before pan-frying them.

I form them and coat or dust them very lightly in panko/bread crumbs - gives a slight outer crust, which is both nice texturally and also helps keep them together in the pan. Then let them rest in the fridge for a bit - this really makes them more cohesive when cooking.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.