7 common mistakes to avoid when making salmon cakes

Using Too Much Filler – Excess breadcrumbs or flour can make salmon cakes dense and dry instead of moist and flavorful.

Not Draining Canned Salmon Properly – Leaving excess liquid in canned salmon can result in soggy, crumbly cakes.

Skipping the Chill Time – Refrigerating the mixture for at least 30 minutes helps the cakes hold their shape when cooking.

Overmixing the Ingredients – Stirring too much can break down the salmon, making the cakes mushy instead of textured.

Cooking on Too High Heat – High heat can burn the outside while leaving the inside undercooked. Use medium heat for even cooking.

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Forgetting a Binding Agent – Eggs and mayo help hold the cakes together; skipping them can cause them to fall apart.

Not Using Enough Seasoning – Salmon cakes need spices, herbs, and citrus to enhance their natural flavor—don’t skimp on seasoning!

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