How to Grill Salmon Patties for Perfectly Cooked Results

Salmon patties are a classic and delicious way to enjoy fresh salmon. Grilling is one of the best cooking methods to achieve salmon patties that are crispy on the outside and moist on the inside. However grilling salmon patties requires some special considerations to get the timing and technique just right. Follow this guide for expert tips on how to grill salmon patties for flawless grill-marked results every time.

What are Salmon Patties?

Before jumping into grilling, let’s start with an overview of what exactly salmon patties are Salmon patties are made from salmon fillets that have been chopped or minced into small pieces then combined with binders and seasoning The mixture is shaped into round, flattened patties and then cooked through various methods like grilling, pan-frying, baking, or air frying.

The salmon can be fresh or canned. Fresh wild-caught salmon varieties like sockeye and coho have the best flavor and texture for patties. If using canned salmon, choose a high-quality brand and make sure to drain it very well.

In addition to salmon, patties usually contain:

• Binders – Eggs and/or breadcrumbs or panko to help hold the patties together.

• Aromatics – Onions, shallots, garlic, lemon juice to add flavor.

• Herbs and spices – Dill, parsley, Old Bay, paprika, salt, pepper.

Once mixed, the salmon mixture is formed into 2-4 inch wide patties about 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, high-heat cooking method that yields delicious results with salmon patties. The hot grill sears the exterior, creating a lovely crispy crust, while the inside remains moist and tender. However, grilling does require close attention to cook times and temperatures. Follow these pro tips for grilling success:

1. Preheat and Oil the Grill

• Preheat your gas or charcoal grill to medium-high heat, around 400°F to 450°F.

• Lightly brush or rub the grill grates with oil. This prevents sticking.

2. Use the Right Thickness

• For grilling, patties should be 1/2 to 3/4 inch thick.

• Thinner patties cook faster while thicker ones require more time. Aim for uniform thickness.

3. Grill for 4-6 Minutes Per Side

• For 1/2 to 3/4 inch thick salmon patties, grill for 4 to 6 minutes per side.

• This allows the interior to cook through without the outside burning.

4. Flip Carefully

• Salmon patties are delicate. Use a thin spatula to gently flip halfway through.

• Don’t flip more than once or patties may break apart.

5. Check for Doneness

• Use an instant-read thermometer to check doneness. Salmon patties are done at 145°F.

• Visually, the salmon should be opaque and beginning to flake when peeking inside.

6. Let Rest Briefly

• Once cooked, transfer patties to a plate and let rest 2-3 minutes before serving.

• This allows juices to redistribute so they don’t leak out when cutting.

Handy Tips for Grilling Salmon Patties

Follow these additional pointers for grilling success with salmon patties:

• Chill shaped patties in the fridge 30 minutes before grilling to firm them up.

• Lightly brush patties with oil or spray with cooking spray pre and post-flipping.

• Use a grill basket to provide good protection and prevent sticking/breaking.

• Start over direct heat then move to indirect heat to finish cooking.

• Brush with glazes or sauces like teriyaki, lemon butter, or BBQ sauce after flipping.

• Don’t press down on patties while cooking or they may break apart.

How to Tell When Salmon Patties Are Done

It’s important to accurately assess doneness when grilling salmon patties. Here’s what to look for:

• 145°F internal temperature – This indicates safe and proper cooking.

• Opaque and flaky interior – Inside should not still look translucent when cut into.

• Firm but still moist texture – Not mushy but also not dried out.

• Nice grill marks on exterior – Look for good sear marks and browning while still moist inside.

Salmon patties go from perfect to overdone quickly when grilling. Closely monitor them and remove from grill immediately upon reaching desired doneness.

Achieving Perfectly Grilled Salmon Patties

When properly prepped and grilled using the right technique, salmon patties turn out tender and juicy inside with a crispy, grill-seared exterior. Follow these best practices:

• Use fresh wild salmon and season the patties well. Chill formed patties before grilling.

• Preheat grill to 400°-450°F and oil the grates.

• Grill 1/2 to 3/4 inch thick patties for 4-6 minutes per side with the lid closed.

• Gently flip halfway through. Don’t press down while cooking.

• Check doneness at 145°F internal temperature or opaque, flaky interior.

• Let rest a few minutes before serving.

The next time you want to fire up the grill, give salmon patties a try! Following these expert grilling tips will help you achieve the perfect grilled salmon patty that is seared on the outside and moist and delicious on the inside.

Salmon grilling time depends on thickness and desired doneness, but a general guideline is 3-4 minutes per side for every half-inch of thickness. For a 1-inch thick piece, grill for about 12 minutes total.

Whether grilling salmon in foil is “better” depends on your priorities. Foil grilling can be easier, especially for beginners or thicker fillets, and helps retain moisture, preventing the fish from drying out.