[ad_1]
Salmon Croquettes are crispy on the outside and delicious on the inside.
Chunks of salmon, breadcrumbs, herbs, and seasonings are formed into patties and baked or pan-fried until crisp.
- Croquettes are fried patties or rolls with breadcrumbs and meat or fish.
- They are often fried until crisp although I like to bake them too.
- Croquettes are very similar to salmon patties and croquettes, although my salmon patties are more simplistic.
- Serve these as an appetizer or a light dinner served with a lemon-tossed salad or roasted vegetables.
Ingredients for Salmon Croquettes
Salmon: Choose fresh salmon if possible—leftover salmon works well. If you’re making grilled salmon, add a few extra fillets to make these salmon cakes. Canned salmon can also be used.
Breadcrumbs & Eggs: These two ingredients help hold everything together. Panko breadcrumbs can be replaced with cracker crumbs also work. If using regular breadcrumbs, use 2 tablespoons less because the have a finer texture.
Flavors: Fresh herbs, old bay seasoning, a bit of finely diced red onion, or a dash of Worcestershire sauce add great flavor to this recipe.
How to Make Salmon Croquettes
This salmon croquettes recipe is easy to make!
- In a large bowl, gently mix all the ingredients thoroughly.
- Form 9 evenly sized patties with the salmon mixture and gently press so they hold their shape.
- Bake or pan-fry (recipe below).
A dill pickle tartar sauce or horseradish sauce is great with salmon croquettes. Or try this easy dipping sauce arrangement!
How to Cook Salmon Croquettes
To Fry: Fry croquettes in a large skillet on both sides until browned and crispy, about 5 minutes per side. Drain on paper towels and serve.
To Bake: Place croquettes evenly on the baking sheet and bake until browned.
Got Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven by placing the croquettes on a baking sheet for about 10-15 minutes until heated through. You can also reheat them in a skillet over medium heat for a few minutes on each side.
To freeze, place them on a baking sheet in a single layer and freeze until solid, about 1-2 hours. Then, transfer the frozen croquettes to a freezer-safe container or a resealable plastic bag, separating layers with parchment paper. They can be frozen for up to 3 months.
More Salmon Recipes
Did your family enjoy these Salmon Croquettes? Leave us a rating and a comment below.
Salmon Croquettes
Baked or fried, these delicious patties come out crispy on the outside and firm and flavorful on the inside!
Prevent your screen from going dark
-
Preheat the oven to 425°F and line a baking sheet with parchment paper.
-
In a large mixing bowl, combine flaked salmon, panko bread crumbs, egg, garlic, chives, red bell pepper, mayonnaise, parsley, Dijon mustard, lemon juice, lemon zest, 1 tablespoon of olive oil, salt, and black pepper. Gently combine the ingredients.
-
Using a slightly heaping ¼ cup measuring cup, scoop the mixture and form it into 9 patties. Press them together gently but firmly so they hold their shape and don’t fall apart during baking.
-
Place the salmon croquettes on the prepared baking sheet, and bake them in the preheated oven for 13-15 minutes or until they’re lightly browned and cooked through.
The patties won’t hold together as tight as a hamburger so be gentle when handling them.
Store leftovers in the fridge in an airtight container for up to 3 days. Reheat on a frying pan until heated through.
Calories: 155 | Carbohydrates: 5g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 178mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Fish, Main Course, Seafood
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]