Salmon Croquettes
Published March 17, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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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)
Nutritional analysis per serving (2 servings)
1087 calories; 78 grams fat; 8 grams saturated fat; 0 grams trans fat; 44 grams monounsaturated fat; 20 grams polyunsaturated fat; 43 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 57 grams protein; 1001 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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
Comments
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!
This was a convenient meal to make with canned salmon and I opted to make it healthier with less breading and used the air fryer (350 for 15 minutes, flipped halfway through). Really liked it and the healthier alternative was still very tasty.
Great flavor! But very difficult to form into the croquettes. I used left over salmon from the night before, the thin sides of the fillets, chopped coarsely. Next time i will use less egg in the mix and adjust the amount so it just sticks together well. I also might skip the egg/flour dredge and go directly to forming the patties in the seasoned panko before firming in the fridge.
30 min? LOLOL Otherwise, the flavors in this are perfect. I was skeptical that they would hold together in the pan, as even after 15 min in the freezer, it was a loose mixture. But they did, and beautifully. 5-stars from me.
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