Salmon Croquettes

Southern soul food made quick and easy. Crispy on the outside with a soft and tender center, they're an amazing appetizer, breakfast, or dinner fix. Even better, budget-friendly has never been tastier. And you can pan-fry them for ease.

Makes 11-13 croquettes

Course Appetizers

Cuisine American, Southern

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 334kcal

Author Imma

Equipment

Measuring cup
Large bowl
Frying Pan

Ingredients

1 14-ounce can (420g) salmon, drained and flaked
2 eggs, lightly beaten
½ cup (75g) onion, diced
½ teaspoon (3g) garlic, minced
1 cup (125g) breadcrumbs, divided
1 teaspoon (2g) white pepper
1-2 green onions, diced (about ¼ cup)
½ -1 teaspoon (2-5g) hot sauce
1 teaspoon (3g) Cajun seasoning
¼ teaspoon (1-2g) salt, adjust to taste
1 egg (optional for breading, see note)
oil (for frying)

Instructions

Drain the liquid from the canned salmon into a measuring cup. Flake the salmon into a large bowl and set aside.
In a large bowl, gently mix the canned salmon, eggs, onion, garlic, ¼ cup breadcrumbs, white pepper, green onions, hot sauce, Cajun seasoning, and salt.
Grab 2-3 tablespoons of the mixture, then shape it into an oval croquette using your hands – just like an egg. Repeat the process until the salmon mixture is used up.
Lightly dip the croquettes into the extra egg mixture until completely coated. Then roll them in breadcrumbs. Set aside.
Heat a small non-stick or cast iron frying pan on medium-high heat, then add about ½ cup of oil. Let the oil heat until it reaches about 350℉/177℃.
Gently place the croquettes in oil using a slotted spoon, then fry for about two minutes per side or until golden brown. You may have to do this in batches to prevent the croquettes from getting soggy.
Transfer to a plate lined with paper towels and serve hot with remoulade sauce.

Notes

Dipping them in lightly beaten eggs before coating them in breadcrumbs makes for extra crispness, but it's optional.
If you're not a fan of canned fish, poach a one-pound salmon fillet in a lightly seasoned liquid, flake it once cooked, and proceed to the next step.
After mixing all the ingredients, let it sit for 15 minutes in the fridge to firm up before you start rolling them.
If planning on pan-frying, shape them into patties to cook more evenly.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition