Salmon Burger Recipe help.

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Cooking4Fun

Senior Cook
Joined
Jun 23, 2020
Messages
410
Location
Buffalo

It says preheat the broiler, but doesn't give a temperature, then proceeds to say heat pan on range. Should I ignore the broiler part and just cook in pan?
 
That recipe is almost identical to one I have from America's Test Kitchen. I can guarantee it is wonderful.
A guy on YouTube suggested for a similar recipe that it's better not to use food precessor on salmon but instead to chop as finely as possible and pressing with side of knife. Should that work as well? I'm worried about it staying together.
 
Well, you certainly don't want mush. First follow the recipe from a trusted source then if you want to play around with it try other methods. The Food Network is pretty good and I can certainly vouch for ATK! Just follow the recipe instructions. Don't change something up and then complain it didn't work.
You are not blending ALL the salmon. You will still have texture with your chopped chunks.
They are really good and taste so fresh! They are incredible, try them. and as I said - follow the instructions and you will be a happy camper!
 

This was the video. He had interesting ideas. I'm afraid I already did everything with knife. Had work tonight so didn't have time to use the bassomatic. Lol.
 
LOL, not to beat a dead horse (or salmon), the absolute only difference in the two recipes is the processor. You only give it about 15 pulses, give or take, and you will have 1/4" pieces of salmon.
Personally prefer the processor as I find I get a more consisten cut than by hand.

Yeah, and ATK use panko rather than fine crumbs. Haven't used the regular to make them so can't honestly say the difference. But I imagine with the panko it is less likely to be "mealy".
 
LOL, not to beat a dead horse (or salmon), the absolute only difference in the two recipes is the processor. You only give it about 15 pulses, give or take, and you will have 1/4" pieces of salmon.
Personally prefer the processor as I find I get a more consisten cut than by hand.

Yeah, and ATK use panko rather than fine crumbs. Haven't used the regular to make them so can't honestly say the difference. But I imagine with the panko it is less likely to be "mealy".

It blackened more than browned, but tasted great. Did fall apart a little and had inconsistent inner temp. One was 160, one was 145, other was around 130 all after 8 minutes total. Honestly hate pan frying. Almost set off fire alarm second time this week. Wish I could just bake them.
 

Attachments

  • 20241104_201727.jpg
    20241104_201727.jpg
    195.2 KB · Views: 13
Oh my! So sorry that happened to you. Honestly? It sounds like your pan was too hot. I never had that happen.

Yes, like they say, you really have to be very gentle handling them because yup, just like crab cakes, they can fall apart easily.
 
Oh my! So sorry that happened to you. Honestly? It sounds like your pan was too hot. I never had that happen.

Yes, like they say, you really have to be very gentle handling them because yup, just like crab cakes, they can fall apart easily.
I don't suppose it would taste similar if someone merely cookie cut a piece of salmon fully entact and coat it with everything else? Possibly poke it with a fork to get better penetration?
 
:LOL: Actually I rather think the taste would be similar, it would be the texture that is not like a "burger". Won't have that same mouth feel.

True, I always buy my salmon with the skin on and never have a problem with it burning as only the skin is down.

But a burger is a burger. I think your guests would notice :mrgreen:
 
There are so many ways to prepare salmon and I love them all. Baked, poached, fried, en croute, grilled - and while all still taste like salmon they also all having a different texture and mouth feel.
I often buy an extra amount of salmon so as to cut off to reserve some to make a burger with.
 
There are so many ways to prepare salmon and I love them all. Baked, poached, fried, en croute, grilled - and while all still taste like salmon they also all having a different texture and mouth feel.
I often buy an extra amount of salmon so as to cut off to reserve some to make a burger with.
Salmon tends to fall apart when cooked either way. Technically hamburgers aren't supposed to contain much more than the ground beef let alone all this salmon burger contains beyond the salmon. I don't suppose seafood counters sell ground salmon as they do beef and poultry?
 
First follow the recipe from a trusted source then if you want to play around with it try other methods. Just follow the recipe instructions. Don't change something up and then complain it didn't work.
@dragnlaw - this is such excellent advice. I think everyone should approach any new recipe this way.
Sometimes, when you read online comments about recipes, the commentators tell how they “substituted xx for xx, then cooked it in the xx instead of the xx, and served it with xx instead of x”.
Ummm, so basically you made a different recipe?”
Then they add that it wasn’t very good. Really? I can’t think why.
 
I read an article by Woks of Life on fine chopping their meats. They rarely (if ever) grind their meats. I tried it with chicken and quite like it, more work of course, but the texture is not mush. This is true with the salmon as well, grind some if you must but hand chop the majority if you can. I think you'll like it.
 
Back
Top Bottom