Do You Put Flour in Salmon Patties?

Salmon patties are a classic fish cake made by combining cooked salmon with various binders and flavorings. They are then shaped into patties and fried to golden perfection. Flour is a common ingredient used in salmon patties, but is it absolutely necessary? Let’s explore the purpose of flour in salmon patties and whether there are viable alternatives.

The Role of Flour in Salmon Patties

Flour serves multiple functions in salmon patty recipes:

• Binding agent – Flour helps hold the patty mixture together so it doesn’t fall apart, especially when frying. The proteins in flour bind with the proteins in the salmon to create structure.

• Coating – After shaping the patties they are often dredged in flour before frying. This creates a light crispy exterior coating.

• Texture – Flour lends softness and a cake-like texture to the interior of the patties Without it, the patties may be overly dense or dry.

• Flavor – Flour has a neutral flavor that lets the salmon shine. It absorbs any seasoning or aromatic mixed into the patties.

Fish-Friendly Flour Alternatives

If avoiding flour altogether, here are some alternatives to use in salmon patties:

• Breadcrumbs – Panko or fresh breadcrumbs can mimic the binding properties of flour. Use 1/4 to 1/2 cup in place of flour.

• Cornstarch – Its thickening powers make it an excellent flour substitute. Use 2-3 tablespoons per patty recipe.

• Rolled oats – Grind old-fashioned oats into a flour-like powder. It provides fiber and whole grains.

• Chickpea flour – Good for gluten-free diets. Has more flavor than all-purpose flour.

• Almond flour – Another gluten-free option with a nutty taste. Best in small amounts.

• Cornmeal – Adds gritty texture and rustic appearance. Mix with breadcrumbs to bind.

• Crushed crackers – Saltines, Ritz, or matzo crackers add crunch when ground up.

When using any of these alternatives, you may need to experiment with binding agents like eggs or mayo to get the right consistency. Also ensure the patties fry up crisp on the outside by using light breading.

Flour Coating Alternatives

If you want to keep flour in the patty for binding and texture, but avoid frying in flour, try these crunchy coatings:

• Panko breadcrumbs – Classic option to create a crispy crust on fried foods.

• Cornflake crumbs – Crush cornflakes into fine crumbs for a sweet crunch.

• Potato or tortilla chip crumbs – Grind your favorite chips into panko-like crumbs.

• Shredded coconut – Toast lightly before coating for tropical flair.

• Chopped nuts – Finely chop pecans, almonds, pistachios or walnuts.

• Crushed Ritz crackers – Buttery, salty crunch when used as a coating.

• Sesame seeds – Toast first to max out the nutty flavor.

No matter what coating you use, adhere it by first dipping patties in egg or buttermilk before the coating. Refrigerate coated patties for even better adhesion.

Breading-Free Style

You can also pan-fry salmon patties without any coating for a lighter, gluten and breading-free option. Be sure to get a nice sear on both sides to make up for the lack of coating crunch.

Cooking spray or a small amount of oil will prevent sticking. Salmon skin can also provide a crispy, coating-free exterior when left on the patties.

This style allows the pure, fresh salmon flavor to take center stage! A squeeze of lemon or zesty dipping sauce provides flavor contrast.

Recipe Formula for Flawless Patties

Whatever flour or flour alternatives you choose, keep these rough ratios in mind:

• 1 pound cooked salmon, flaked

• 1/4 cup flour OR alternative

• 1 egg

• 1/4 cup mayo or Greek yogurt

• 1/4 cup minced onion

• 1/4 cup parsley or dill

• 1 tablespoon lemon juice

• Salt and pepper to taste

Adjust wet and dry ingredients as needed to get a mixture that holds together when shaped into patties but isn’t overly wet or dry. Refrigerate patties for 30 minutes before frying or baking.

You can’t go wrong with this basic formula as you experiment with various flour options like cornmeal, oats, or almond flour. Vary seasonings and mix-ins like peppers, garlic, or spices to put your own unique spin on salmon patties!

How to Cook Salmon Patties

Once formed, salmon patties can be cooked two ways:

Pan-Fried – The traditional salmon patty cooking method. Fry over medium heat in olive oil or butter until browned and cooked through, 3-4 minutes per side. Great for getting an ultra-crispy crust.

Baked – A healthier technique with less oil. Place on a parchment-lined baking sheet and bake at 400°F for 12-15 minutes. Patties won’t be as crispy but still delicious!

Bake then finish with a quick pan-fry to get the best of both cooking methods.

No matter which flour substitute or cooking technique you use, homemade salmon patties are a treat! Experiment with flavors and textures to create your favorite gluten-free, paleo, or classic patties.