Do You Put Flour in Salmon Patties?

Salmon patties are a classic comfort food that can be made in so many delicious ways. When making salmon patties, one of the most common questions is: do you put flour in salmon patties? The answer is yes – using flour in salmon patties can help bind the ingredients together and create a nice crispy outer crust when cooked.

In this article. we’ll dive into the details of using flour in salmon patties looking at

• The purpose of adding flour
• How much flour to use
• What kind of flour works best
• Flour vs other binders
• Flour alternatives for special diets
• Flavor additions that complement flour

So let’s get cooking and find out everything you need to know about using flour when making crispy, flavorful salmon patties!

Why Add Flour to Salmon Patties?

Flour serves an important purpose in salmon patties – it acts as a binder to hold the patties together. Without a binder, salmon patties often fall apart easily.

The proteins in the flour help to absorb moisture released from the salmon and other ingredients, creating a “glue” that adheres and firms up the patties.

In addition to binding, flour adds two other benefits

• It creates a crispy, golden exterior crust when pan-fried in oil or baked. This adds great texture.

• It absorbs and thickens any excess moisture released from canned salmon, keeping the patties firm vs mushy.

How Much Flour Should You Use?

The amount of flour needed will depend on a few factors, but a general guideline is:

• For 1 pound of salmon (16 oz), use 1-2 tablespoons of flour
• For 1 can (14-15oz) of salmon, use 2-3 tablespoons of flour

Start on the lower end of the range and add a bit more as needed if the mixture seems too wet. It’s easier to add more flour than to compensate for too much.

Don’t overdo the flour or the patties may become dense and dry. Err on the side of just enough to bind them.

What Type of Flour Works Best?

The most common flour used for salmon patties is all-purpose flour. The moderately high protein content (10-12%) provides good binding properties without being overly glutinous.

Some alternatives to consider:

• Whole wheat flour – Contains more fiber and nutrition than all-purpose. Will work well but absorbs a bit more moisture.

• Cornmeal or corn flour – Adds great flavor and crunch. Combine with all-purpose flour for best binding.

• Breadcrumbs or panko – These provide crunchy texture but less binding power than flour. Use along with a bit of flour.

• Almond meal – Good for low carb/gluten free diets. Doesn’t absorb as much moisture so add eggs too.

Avoid using cake or pastry flour, as these lack the binding qualities needed to hold salmon patties together.

How Does Flour Compare to Other Binders?

Besides flour, a couple other common binders used in salmon patties include:

• Eggs – The proteins in eggs act as an effective binder. 1-2 eggs per 1 lb salmon provides good binding power.

• Breadcrumbs – These absorb moisture and add texture. Use 1-1.5 cups panko or fresh breadcrumbs per 1 lb salmon.

Flour tends to perform better than either alone, as eggs lack the same thickening power, while breadcrumbs lack the same adhesive abilities.

For best results, use flour in combination with eggs, breadcrumbs, or both – the synergy creates the ultimate binding effect.

Flour-Free Options for Special Diets

For those avoiding flour, effective alternatives include:

• Ground chia or flaxseeds – Mix 3 Tbsp seeds with 9 Tbsp water and let sit briefly to create a vegan “egg” replacement.

• Almond meal – As mentioned above, combines well with eggs for binding gluten-free patties.

• Rolled oats – Blended into a flour, oat flour has good moisture absorption. May impart sweetness.

• Tapioca starch – A bit more neutral tasting than flour while providing adhesion.

You can also try binding patties without any starches by using eggs and breadcrumbs only. Keep the mixture chilled so it stays firm.

Flavor Additions That Enhance Flour

When using flour in salmon patties, consider adding complementary flavors like:

• Dijon mustard – Tangy and sharp, it cuts through the richness. Use 1-2 Tbsp.

• Chopped parsley – Fresh and herby notes. Stir in 1⁄4 cup minced parsley.

• Lemon zest – Bright citrus flavor. Add zest of 1 lemon.

• Worcestershire sauce – Savory, umami flavor. 1-2 tsp per lb of salmon.

• Old Bay seasoning – Delivers classic seafood spices. 1-2 tsp per lb of salmon.

• Minced garlic – Pungent bite plays off the flour. Use 1-2 cloves minced.

Putting It All Together

While flour isn’t the only option for binding salmon patties, it remains one of the most effective and versatile choices. Use 1-3 tablespoons of all-purpose flour per 1 lb salmon along with eggs, breadcrumbs, or both for best results.

Flavor with mustard, lemon, herbs, spices, or other zesty additions to complement the flour. Fry or bake to achieve a wonderfully crisp crust encasing the tender, savory salmon interior.

Now that you know the secrets to using flour in salmon patties, you can turn out perfect patties every time. Get creative with flavors and enjoy this seafood classic!

Salmon patties are held together by a combination of binding ingredients, most commonly eggs and breadcrumbs. Eggs act as a wet binder, while breadcrumbs provide structure and absorb moisture.