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Salmon Croquettes
![Salmon Croquettes](https://static01.nyt.com/images/2022/03/15/dining/mp-salmon-croquettes/merlin_203653686_01737897-e258-411c-8f03-e3789827540c-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1(14-ounce) can boneless, skinless salmon or 1 pound cooked salmon
- 1tablespoon olive oil
- ½green bell pepper, finely chopped
- ½cup diced onion
- 1garlic clove, grated
- 2eggs, lightly beaten
- ½cup all-purpose flour
- 2tablespoons chopped parsley
- 1teaspoon seafood seasoning, such as Old Bay
- 1teaspoon hot sauce, plus more for serving
- ½teaspoon coarse kosher salt
- ½teaspoon black pepper
- ½cup panko bread crumbs
- 2teaspoons seasoning of choice, such as onion powder, garlic powder, paprika or a combination
- Vegetable or canola oil, for frying
- Tartar sauce, for serving (optional)
Preparation
- Step 1
If using canned salmon, drain and discard the liquid. Flake the salmon into a large bowl; set aside.
- Step 2
Heat olive oil in a large sauté pan over medium and sauté peppers and onions until translucent, 3 to 5 minutes. Add garlic and sauté for another 30 seconds; let cool slightly.
- Step 3
Add the sautéed veggies to the bowl with the salmon, along with 1 egg, ¼ cup flour, the parsley, seafood seasoning, hot sauce, salt and pepper. Chill the mixture in the refrigerator for 20 minutes, or pop into the freezer for 5 to 10 minutes.
- Step 4
Using your hands, shape the chilled mixture into 1-inch-thick patties.
- Step 5
Set up three separate plates or shallow bowls: one filled with the remaining ¼ cup flour, another with the egg and a third with the panko. Season the panko with the seasoning of your choice, then lightly dip each croquette into the flour, egg then panko, coating to cover. Set the croquettes aside.
- Step 6
Wipe out the same pan, and heat about ¼ cup vegetable or canola oil over medium. Drop a bread crumb in the oil, and see if it sizzles.
- Step 7
Gently place croquettes in oil, making sure not to crowd the pan, and pan fry until golden brown on both sides, about 3 to 5 minutes per side.
- Step 8
Transfer to a paper towel-lined plate and serve warm, with tartar sauce or hot sauce if desired.
Private Notes
Cooking Notes
Use canned salmon with the skin and bones for better nutrition, including calcium. I think the skin adds more flavor. Simply break up the skin and bones with a fork, flattening the soft bones. That's how we did it in Alabama. (I don't recommend imitating Alabama in most respects. This is an exception.)
Form the mixture into patties and refrigerate them before frying. They will flip better without breaking.
Sounds and looks terrific. Could it be adapted to the air fryer? And if so, how? Thank you!
In my long ago midwestern childhood, this was almost the only fish experience we had and my mother made “salmon patties” about once a week (not necessarily Friday, we weren’t Catholic). She wouldn’t have said croquettes if she had a mouthful. Thanks for the memory.
I was raised Catholic and salmon croquettes were on the Friday rotation, along with tuna noodle casserole etc. My Mom used 1 egg per can of salmon 1 medium mealy potato, like Idaho, cooked and coarsely mashed. This mixture, flavored with black pepper, formed the patty which was then dredged in soda cracker crumbs and fried. The potato has a better flavor and texture than flour. I still make them this way. They are good with collards or okra succotash.
This is a good basic recipe. I grew up on these (and my mother did call them salmon croquettes). When I was raising kids on a tight budget I learned that I could replace up to 1/3 of the salmon with tuna and they’d still taste pretty much like salmon, so I thought I’d share.
We grew up poor. My mother made tuna patties and told us they were hamburgers. We believed her.
No salmon hand but had a hankerings to try this so thought to take a chance and made these last night with canned Tuna, Italian style packed in olive oil which I drained off. Quite a surprise treat! I also decided to forego top-of-stove frying and baked in a 375 degree oven in a sheet pan drizzling the pan and each cake lightly with corn oil - - - never could tell they were not fried!
I like Costco's canned salmon very much. No bones or skin either! (I find the bones icky and don't like the strong taste and slimy texture of the skin.) It comes in a shrink-wrapped set of six six-ounce cans and they do deliver.
For those needing/wanting a low sodium option, Trader Joe's sells Alaskan wild pink salmon, no salt added - in 6 oz cans. 1/3 cup (about half the can) has 50 mg of sodium.
Yes, I put a little bit of oil in a baking dish and spread it around so that it covers the bottom. I then flatten out the salmon mixture into the pan, and you can have it as thick as you like. Then I spread a thin layer of oil on the top and bake. 350 degrees works for everything. And when it turns golden, it is done. And then you just cut it into the size that you prefer. It definitely uses less oil, and you can brown it so that it will be a little crunchy if you like.
When you make the tartar sauce throw the following into the mayonnaise and you'll use less fat and calories: Worchester Sauce, hot sauce, a splash of soy sauce, fresh lemon, horseradish and/or cocktail sauce, and capers!
When I make salmon croquettes a la my Jewish grandmother, I use a small can salmon, a grated onion, 1 egg, and a little matzoh meal. When I bread them, I just put some matzoh meal on a sheet of foil, scoop up my salmon mixture, roughly pat it, and plop it down in the matzoh meal. Then I flip it and pat it down a bit more. They fry up crispy, not greasy, and delicious. I suspect you could bread these in panko the same way and skip the egg and flour step.
i use 1 egg per large can of salmon (w bones/cartilage and skin - e.g. trader joes), flake salmon and mix in egg - generous parsely, dill, black pepper, sometimes garlic) - add diced celery, sometimes scallion - scant gluten free flour into salmon mix - form balls into patties - dredge patties in gf flour (optional mix herbs into flour) - fry up, can add garlic and lemon zest to oil for flavor, or lemon wedges - place patties on paper towels to absorb excess oil freeze and reheat quickly.
My mother called them salmon croquettes too! I liked them a lot, and made them myself. I strongly disliked picking out the bones, though, but I disliked finding them even more! We never had fish on Friday either, except for gefilte fish...!
Very spicy. Much too spicy for me. If I'll make it again, I'll skip the Old Bay seasoning and the hot saude. But I don't think I'm likely to make it again.
Delicious, but no need for the flour and egg – go straight to the panko, because this is a fragile, soft mix. Next time I will do the freezer option and also put the patties back for another 10 minutes before frying or baking. But a great way to use canned salmon! I didn't have any seafood seasoning, so I added finely grated lemon rind along with the other seasonings, and it was very good.
Made these exactly as written (used fresh dill instead of parsley) and they were very tasty indeed. Crunchy, too! I made the salmon mix the evening before and covered/refrigerated them overnight. A bit of a struggle to keep together even after refrigerating, but very well worth it. Thanks again, Ms. Peartree.
Made pretty much as is and added fresh dill also. Really yummy.
Use dill in place of parsley, cook on lower heat, and tartar sauce Prune Gabrielle Hamilton. Served with garbanzo bean, herb, tomato and pickled red onion salad.
These are a lot of work, but worth it. I used Cajun spice in the salmon. No green pepper. I didn’t pan fry the veggies first. Just put all the ingredients in a bowl and mashed them together. Maybe should chill them a bit longer. Made roasted potatoes and green beans. One croquette was enough for both of us.
This was a great childhood reminder! Mom called them salmon patties and always served them with creamed corn. Ahh, the Midwest...
I used some new ideas: didn't sauté anything, didn't use green pepper (had none): instead used jarred minced onion plus onion powder, garlic powder. Didn't have Old Bay or parsley on hand, but did have Tajin so went that-away instead. For hot sauce I used sriracha, a large squirt. No more salt. One egg, and finally, matzoh meal instead of flour. Made 3 patties from 2- 6oz cans of Costco skinless/boneless salmon, and refrigerated. Before slipping into pan, thin coat of mayo. Very Good.
I would truly love to meet the person who can put this together in 30 minutes. Was popular once done but not great for weeknights!
Can I substitute a another fish - cod?
Never have used the flour. Always have used the same non-stick pan for the patties as I used for sautéing the veggies. Love TJs canned salmon for this which makes it easy to do at the last minute. I don’t add any salt, but I have added capers. Always chill before cooking to firm up the patties. Am intrigued about using a sheet pan to roast both the veggies and the patties. Who doesn’t love one pan meals?
We love these and make them the old way, with seasoned breadcrumbs and a thick white sauce. Yummy.
I never add the flour or any salt. Sauté the veggies in a non-stick skillet and use the same pan with a dab of oil to sauté the patties after chilling them briefly. TJ’s salmon is great for these and makes it an easy impromptu dinner. Am eager to try roasting them as another person suggested. Hmm. Could the veggies be roasted first? One pan is my goal.
My grandmother made these and I consider them my comfort food. She used cornmeal instead of panko, though.
My mother served her salmon loaves and patties with a delicious white sauce. Any ideas for such a sauce?
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