Cooking4Fun
Senior Cook
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?
Oh I see. I'll use toaster oven if anything. No need for production. Lol.The broiling is to toast the buns.
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.That recipe is almost identical to one I have from America's Test Kitchen. I can guarantee it is wonderful.
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".
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?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.
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?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.
@dragnlaw - this is such excellent advice. I think everyone should approach any new recipe this way.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.