This is a dish that my mom made often growing up so it is a nostalgic meal for me. Over the years she has tweaked it only to make it better. This is essentially like a crabcake, but made with salmon instead. These are absolutely delicious – with simple ingredients they are quick and easy to make for a weeknight meal.
Salmon Croquettes
June 4, 2017
: 4 servings
: Intermediate
Delicious Salmon Croquettes served with Remoulade Sauce
Ingredients
- 1/2 Pound Atlantic Salmon Filet
- 1 Egg
- 1/2 Cup Panko Bread Crumbs plus extra for coating the croquettes
- 2 Diced Green Onions (whole onion - white and green)
- 1 Tablespoon Fresh Lemon Juice
- 1/4 Cup Heavy Whipping Cream
- 1 Teaspoon Dijon Mustard
- Vegetable Oil
- Salt and Pepper to taste
- Remoulade Sauce:
- 1 Cup Mayonnaise
- 1 Tablespoon Capers (you can add more to taste preference)
- 1 Teaspoon Old Bay Seasoning
- 1 Teaspoon Crushed Garlic
- 2 and 1/2 Teaspoons Lemon Juice
- 1 Scallion
Directions
- Step 1 Preheat oven to 350 degrees.
- Step 2 Bake Salmon for 10 – 15 minutes until cooked through.
- Step 3 Flake Salmon into bowl and add all other ingredients in order.
- Step 4 Mix together well and form patties by hand. This should make 4 – 6 croquettes.
- Step 5 Heat vegetable oil in a frying pan.
- Step 6 Lightly coat each side of the croquettes with Panko Bread Crumbs then place in the hot oil. Cook for around 2 minutes per side or until golden brown.
- Step 7 For the Remoulade Sauce, mix all ingredients in order and chill before serving.
A few tips for this recipe:
- You can also use canned salmon if you want a shortcut, but I highly recommend using fresh fish.
- It you want a little more texture in the croquettes you can add a few crushed up Saltine crackers to the salmon mixture.
- To make these more kid friendly, serve with ketchup. That was my favorite way to eat them as a kid and I may still secretly have ketchup with my salmon croquette every once and a while. 😉
- I traditionally serve this dish with homemade mashed potatoes and green peas, but if I am having guests I may switch it up and serve with a long grain rice and brussel sprouts.
Enjoy!
A Fort Worth girl who loves to travel and cook and takes inspiration from food experiences, both near and far and shares them here. BON APPÉTIT!