Salmon Croquettes
These croquettes achieve an ideal balance of textures, boasting a crisp, golden exterior and a tender, flavorful interior. They are a practical and delicious way to repurpose leftovers, utilizing any cooked salmon and those remaining bits of onion and bell pepper from previous meals. Alternatively, canned salmon, preferably boneless and skinless, works equally well. While the mixture may initially feel delicate, chilling it briefly simplifies the shaping process. These croquettes can be served as an appetizer with tartar or hot sauce or transformed into a satisfying meal when paired with creamy grits.
Ingredients
- Yields: 2 main-course servings or 4 appetizer portions
- 1 14-ounce can boneless, skinless salmon or 1 pound cooked salmon
- ½ green bell pepper finely chopped
- ½ cup diced onion
- 1 garlic clove grated
- 2 large eggs lightly beaten
- ½ cup all-purpose flour divided
- ½ cup panko bread crumbs
- 2 teaspoons preferred seasoning blend e.g., onion powder, garlic powder, paprika
- 2 tablespoons fresh parsley finely chopped
- 1 teaspoon seafood seasoning e.g., Old Bay
- 1 teaspoon hot sauce plus additional for serving
- ½ teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- Vegetable or canola oil for frying
- Tartar sauce for serving (optional)
Instructions
- For canned salmon, drain thoroughly and discard the liquid. Flake the salmon into a large mixing bowl and set it aside.
- Step 2
- Heat olive oil in a skillet over medium heat. Sauté the diced onion and chopped bell pepper until soft and translucent, about 3–5 minutes. Stir in the grated garlic and cook for an additional 30 seconds. Remove the pan from the heat and allow the mixture to cool slightly.
- Step 3
- Combine the cooled vegetables with the salmon in the bowl. Add one egg, ¼ cup of flour, parsley, seafood seasoning, hot sauce, kosher salt, and black pepper. Stir until well mixed. Refrigerate for 20 minutes, or place in the freezer for 5–10 minutes, to firm up the mixture.
- Step 4
- Shape the chilled salmon mixture into 1-inch-thick patties using your hands.
- Step 5
- Prepare three shallow plates or bowls: one with the remaining ¼ cup of flour, one with the beaten egg, and one with the panko bread crumbs. Season the panko with your preferred seasoning blend. Dredge each patty in flour, then dip into the egg, and finally coat with the seasoned panko. Place the coated croquettes on a plate.
- Step 6
- In the same skillet, wipe away any residue and add about ¼ cup of vegetable or canola oil. Heat the oil over medium heat. Test the temperature by dropping a bread crumb into the oil—if it sizzles, the oil is ready.
- Step 7
- Carefully lay the croquettes in the hot oil, ensuring not to overcrowd the pan. Fry each side until golden brown, about 3–5 minutes per side.
- Step 8
- Transfer the fried croquettes to a plate lined with paper towels to drain excess oil. Serve warm with tartar sauce or additional hot sauce, as desired.