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Super quick and easy to make! Flaky salmon diced celery, green onions, and red peppers lightly held together with breadcrumbs and eggs. Pan-fried till golden brown and crispy.
Salmon croquettes or “salmon cakes” are something we all grew up having in the South. It’s really one of those dishes that doesn’t make its rounds to me quite often but sometimes it ends up on the menu for a touch of nostalgia.
So, what are salmon croquettes? Salmon croquettes are just fish patties that are held together oftentimes with mayo, egg, and breadcrumbs. Seasoned with bell peppers, onions, and celery. They are pan-fried and served over starches like rice or mashed potatoes.
For my fish patties, I kept it pretty much standard. I just subtracted mayo entirely and reduced the normal amount of bread crumbs and eggs. That way this is a lighter dish. You really don’t need all that to keep your cakes together, just maybe a little bit of time. This dish was super easy to make and came together in less than thirty. Check out my tips and tricks below if you’re going to take a trip down memory lane. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST SALMON CROQUETTES:
canned salmon: in the south, you’ll generally find croquettes with canned salmon. most people aren’t utilizing a piece of beautiful fillet like that. so it’s more than recommended to use canned. just pick through the can before incorporating other ingredients to remove the bones. but they are super easy to spot and take out.
breadcrumbs: a few breadcrumbs help hold this together. so let it sit a bit before forming the patties. that way the breadcrumbs absorb some moisture and start to stick together. also, a little dusting on the outside of the croquette helps form a nice crunch.
hand toss: i like to use my hands to make my mix that way it doesn’t get smashed up and overworked. the eggs also need to be beaten prior to adding it in just to make it less taxing on the mix.
small dices: to keep from having to sweat the veg and making sure it cooks enough with the short cook time of the croquette i mince the veggies to make sure they stay cooked but have crunch.
enough heat: make sure you have the pan and oil hot enough. these croquettes are very light they stay together well but everything helps. so keep the pan hot enough so they don’t break apart in the pan. the salmon is already cooked so you’re just heating it to form a crunch, add color and cook the egg. so don’t overdo it.
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