Salmon patties are a classic and delicious way to enjoy fresh salmon. However, getting the grill time right can be tricky. Undercook them, and the patties will be mushy and unappetizing. Overcook them, and you’ll end up with hockey pucks. So how long should you grill salmon patties to achieve the perfect level of doneness? In this article, we’ll dive into the details and provide tips for grilling salmon patties to tender, flaky perfection.
What are Salmon Patties?
Before we get into grilling times let’s start with the basics – what exactly are salmon patties? Salmon patties are patties made from salmon fillets that have been minced or chopped, combined with binders and seasoning then formed into round, flattened patties and cooked.
The salmon can be fresh or canned. Fresh wild salmon like sockeye and coho have the best flavor and texture. If you use canned, pick a good brand and make sure it drains well.
In addition to the salmon. patties usually contain the following ingredients
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Binders – Eggs and/or breadcrumbs or panko to help hold the patties together.
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Aromatics – Onion, shallots, garlic, lemon juice – to add flavor.
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Herbs and Spices – Dill, parsley, Old Bay seasoning, paprika, salt, and pepper.
Once mixed, the salmon mixture is formed into patties, usually 2 to 4 inches wide and 1/2 to 3/4 inch thick. Then it’s time to cook them, which brings us to grilling…
Grilling Salmon Patties
Grilling is a quick and flavorful way to cook salmon patties. The hot grill sears the exterior, yielding a lovely crispy crust, while the inside remains moist and tender.
However, grilling does require paying close attention to cook times. Here are some tips:
1. Preheat and Oil the Grill
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Preheat your gas or charcoal grill to medium-high heat, around 400°F to 450°F.
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Lightly brush or rub the grill grates with oil. This prevents sticking.
2. Use the Right Thickness
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The thickness of your patties will impact cook time. For grilling, patties should be 1/2 to 3/4 inch thick.
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Thinner patties will cook faster while thicker ones will require more time. Aim for uniform thickness so they cook evenly.
3. Grill for 4-6 Minutes Per Side
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For 1/2 to 3/4 inch thick salmon patties, grill for 4 to 6 minutes per side.
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This enables the interior to cook through without the outside burning.
4. Flip Carefully
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Salmon patties are delicate. Use a thin spatula to gently flip them halfway through.
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Don’t flip more than once or the patties may break apart.
5. Check for Doneness
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The best way to assess doneness is by internal temperature. Use an instant-read thermometer.
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Salmon patties are done when the thickest part of a patty reaches 145°F.
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You can also peek inside a patty – the salmon should be opaque and beginning to flake.
6. Let Rest Briefly
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Once cooked, transfer the patties to a plate and let rest 2-3 minutes before serving.
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This allows the juices to re-distribute so they don’t leak out when you cut into them.
Handy Tips for Grilling Salmon Patties
Follow these tips for success when grilling salmon patties:
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Keep patties chilled – Chilling the shaped patties in the fridge for 30 minutes before grilling helps firm them up so they hold together better.
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Brush with oil – Lightly brushing the patties with oil or spraying with cooking spray prevents sticking. Reapply after flipping.
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Use a grill basket – Placing patties in a grill basket provides good protection against sticking and falling apart.
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** Grill over indirect heat** – If your grill has hot and cooler zones, start patties over direct heat then move to indirect heat to finish cooking.
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Baste while cooking – Brushing with a glaze or sauce adds flavor. Try teriyaki, soy sauce, lemon butter, or barbeque sauce. Apply after flipping.
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Don’t press burgers – Resist the urge to press down on patties as they cook. This causes them to break apart.
How to Tell When Salmon Patties Are Done Grilling
Checking for doneness visually and with a thermometer are the best methods. Here’s what to look for:
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Internal temperature reaches 145°F – This indicates safe cooking and proper doneness. The patties will be moist and flaky inside.
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Opaque and starting to flake – When peeking inside a patty, it should be opaque throughout with some flaking, not translucent.
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Firm but still moist – Patties shouldn’t be mushy but also shouldn’t be dried out. Grill just until opaque and firm.
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Nice sear marks – Look for good grill marks and browning on the exterior while still moist inside.
Salmon patties go from perfect to overdone quickly, so stay vigilant. You want to take them off the grill the moment they reach desired doneness.
Perfectly Grilled Salmon Patties
When grilled using the proper technique, salmon patties turn out tender and juicy on the inside with a crispy, browned exterior. For the best results:
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Use fresh wild salmon and season well. Chill patties before grilling.
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Preheat grill to 400°F-450°F and oil the grates.
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Grill 1/2 to 3/4 inch thick patties for 4-6 minutes per side with the lid closed.
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Flip the patties gently halfway through. Don’t press down as they cook.
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Check for doneness at 145°F and opaque, flaky interior.
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Let rest a few minutes before serving up these tasty grilled salmon patties!
So next time you fire up the grill, give salmon patties a try. Following the tips above will ensure you achieve grill-seared patties that are cooked to flaky perfection in exactly the right amount of time.
The homemade, handmade GRILLED SALMON BURGERS are perfect!
Our recipe for GRILLED SALMON BURGERS is surprisingly easy to prepare. Chop up this favourite fresh fish and boost the flavours with a few key ingredients. Then, form the patties and grill them to perfection. What could be more perfect?.
For all the pescatarians out there, we set out to make a burger recipe that would make the burgers truly unforgettable. It was also important that they held their shape when cooking, and also stayed moist and tender. Judging by the compliments we received from our recipe testers, we achieved all of that and then some.
Here’s why this recipe is the only recipe for GRILLED SALMON BURGERS you’ll ever need:
The most important ingredient in this recipe is fresh salmon. Before the fishmonger wraps up your order, ask him or her to remove those troublesome pin bones. Pin bones are not attached to the skeleton of the salmon and in essence float within the flesh. Since you’ll have to cut the fish by hand, it’s best to have a professional do it. It will save you a lot of time and stress.
In the video, I make it clear that cutting the fish by hand is the only way to do it. Although you may be tempted to use a food processor, don’t. The goal is to make these burgers with small, varied sizes of chopped salmon. This helps them stick together and further prevents them from falling apart on the barbecue.
The two binding agents for these SALMON BURGERS are panko breadcrumbs and egg. The panko soaks up any excess moisture while the eggs help keep the burgers together as they cook. These two ingredients are the secrets of success for the recipe.
I was eating salmon sushi on my way up to the cottage when I had an idea: I want SALMON BURGERS to taste like this! This recipe captures the taste of spicy salmon, made better with pickled ginger, wasabi, and mayo. The result is something wickedly delicious. Click HERE to watch a short video about our wonderful WASABI MAYONNAISE.
It is very important that you put your salmon burgers in the fridge for at least 30 minutes before grilling them. This helps them “keep it together” when they hit the grill.
We tried this recipe three times and came up with the following cook times for an 8-ounce steak on a 450°F grill: burgers, place them onto the barbecue, close the lid and cook undisturbed for 3 minutes. Flip them and cook for an additional 3 minutes. When making smaller, 4oz. slider-sized patties, cook for 2½ minutes, flip and cook for an additional 2 minutes. Pressing down on the middle of the burger is a great way to see if it’s done without cutting it while it’s cooking. If it feels nice and firm, you’re done, or should I say, they are!.
I like serving the burgers on my favourite hamburger and slider buns. Use whichever ones you like best. Cover the burgers with soy sauce and sesame seeds before adding the toppings below. That’s a nice touch!
Combining a favourite store-bought mayonnaise with chopped pickled ginger and wasabi delivers a welcome, punchy flavour boost. I cut down on the wasabi in this recipe so that everyone could enjoy it, but I always add more to my own taste. Adding a few slices of cucumber to these burgers is unexpected but oh so right.
One last thing about these burgers: do what I did and don’t put ketchup and mustard on them. Why mess around with perfection?!.
If you want a tasty side dish to go with your meal, try our WARM BEAN SALAD or CREAMY COLESLAW.
Salmon Patties – Old Fashioned, Southern Recipe!
FAQ
How long does salmon need to be on the grill?
How do you know when salmon patties are done?
What temperature do you grill salmon burgers?
How do you cook salmon Patty on a grill?
Shape the salmon mixture into patties. Place them on a greased grill basket, then spray a little cooking oil on each patty. Place the grill basket with patties onto the grill. Close the lid, then cook the patties for 5-6 minutes. Carefully flip each patty, then cook for an additional 5 minutes. Remove from the grill.
How do you cook salmon burgers on a grill?
In a large bowl, mix the salmon and eggs together. Add chopped scallions, cilantro, pepper, and the bread crumbs to the mix. Shape into burger patties. Preheat grill for medium-high heat. Spray a large piece of heavy foil with grilling spray, place over grill grates. Brush each side of salmon patties with olive oil.
How do you make homemade salmon patties?
Homemade salmon patties made with mouthwatering grilled salmon and mixed with onion, red bell pepper, and fresh herbs. They are grilled for a few more minutes and paired perfectly with the soft brioche buns, lettuce, tomato, and homemade sauce for the best bite! Hello summer, and hello grilling everything!
Can you cook salmon Patty ahead of time?
You can grill salmon ahead of time and then keep it in an air-tight container in the refrigerator until ready to make the patties and burgers. I don’t recommend mixing the salmon patty mixture ahead of time, because diced vegetables will give out excess juices when sitting there. Can I freeze salmon patties?