Need help with turning over salmon patties

[FraidKnot]

Whenever I make salmon patties I pan-fry them in a little oil. But I have trouble both turning them and getting them out of the pan. It doesn't seem to matter which spatula I use, when I need to flip them they just push around the pan. I have to really fight with them or use my finger to push them onto the spatula before I can flip them over to brown the other side. I have the same problem when I need to get them on the spatula to remove them to paper towels to blot off any excess oil. It also doesn't seem to matter whether I use my RevereWare frying pan (non-stick) or a non-stick frying pan.

Is there a solution or am I just stuck with being mildly annoyed every time I make salmon patties?

Fraidy

[Constance]

First of all, I'd like to see your recipe.

Aside from that, my best advice to you is to chill your patties about an hour before cooking. That really helps a lot. And then, by all means, cook them in a little olive oil and a pat of butter in a non-stick skillet. Don't try to turn until one side is browned to your liking. Then turn, and leave alone until that side is browned. Too much flipping will tear them up for sure.

You can also bake them in the oven, although I've never tried that.

[FraidKnot]

My recipe is a bit unconventional; I grew up with my mom making them this way and I've been doing them this way for 25 years.

16 oz. can Alaska pink salmon
2 c. crushed corn chips
2 Tbs. sour cream
2 eggs, lightly beaten
1/2 tsp. pepper
dried parsley flakes or fresh chopped parsley (optional)

Drain the salmon; remove the small round bones. Mash the salmon in a mixing bowl. Stir in the remaining ingredients and mix well with a fork. Form into 6 patties. Pan-fry until golden brown on each side.

I didn't use olive oil, I used Canola with a pat of butter added. I don't turn them until they are very nicely browned.

I've tried baking them but they just don't taste as good that way!

Fraidy

[JohnL]

Hi Fraidy,
Have you tried using two spatulas?
One to hold the cake still while the other slides under?
This might give you a bit more control of the cake while trying to flip.

[Constance]

I think that's a good looking recipe, FraidKnot. I wouldn't change it a bit. I use Ritz Crackers and Miracle Whip, which is the same thing, only different.
Just try chilling them first. I think you'll find it works wonders.

[FraidKnot]

DOH! 25 years of making these and that never occurred to me! Sheesh, thank you!

[bullseye]

I agree with JohnL, Fraidy. I use one regular spatula and one long, thin one--usually an offset icing spat. You get the space on the regular one and the agility from the thin one. It's like giving your spatula a thumb!

[Andy M.]

Fraid, you are doing something right! Your patties aren't sticking to the pan!

What I do in this situation is to use my finger and a spatula. The finger acts as a stop so the item won't slide when I insert the spatula from the opposite side. I use the spat to lift the pattie or fish up on edge and then to lower it slowly on the other side. No splashing of hot oil and remember to keep your finger out of the oil.

[bullseye]

Originally Posted by Andy M.

What I do in this situation is to use my finger and a spatula. The finger acts as a stop so the item won't slide when I insert the spatula from the opposite side. I use the spat to lift the pattie or fish up on edge and then to lower it slowly on the other side. No splashing of hot oil and remember to keep your finger out of the oil.

I learned to do this in school, but they emphasized to flip AWAY from you, just in case. Naturally, I later learned the wisdom of this the hard way . . .

[Andy M.]

Originally Posted by bullseye

I learned to do this in school, but they emphasized to flip AWAY from you, just in case. Naturally, I later learned the wisdom of this the hard way . . .

I usually flip from right to left.