Salmon Croquettes

Salmon Croquettes are pan-fried, protein-packed, breadcrumbed rolls made with salmon and aromatic herbs. They make a quick and tasty appetizer, breakfast, or dinner fix. They're also very budget-friendly and simple to make.

Makes 11-13 croquettes

Course Appetizers

Cuisine American, Southern

Prep Time 20

Cook Time 15

Total Time 35

Servings -6

Calories 165kcal

Author Imma

Equipment

Measuring cup
Large bowl
Frying Pan

Ingredients

1 14.75-ounce can (418.16 g) salmon, drained and flaked
2 eggs, lightly beaten
½ cup (75 g) onion, diced
½ teaspoon (3 g) garlic, minced
1 cup (125 g) breadcrumbs, divided
1 teaspoon (1.80 g) white pepper
1-2 green onions, diced (about ¼ cup)
½ -1 teaspoon (2.3 - 4.7 g) hot sauce
1 teaspoon (2.60 g) Cajun seasoning
¼ teaspoon (1.42 g) 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 about 2-3 tablespoons of the mixture, then shape it into a croquette using your hands into an oval shape – just like an egg. Repeat the process until the salmon mixture is all used up.
Lightly dip the croquettes into the extra egg mixture until it is completely coated. Then roll them in breadcrumbs. Set aside.
Heat a small non-stick frying pan with medium-high heat, then add about ½ cup of oil. Let the oil heat until it reaches about 350℉/177℃.
Gently place croquette in oil using a frying spoon, if needed, then fry about two minutes per side or until golden brown. You may have to do it in batches to prevent the croquettes from getting soggy.
Transfer to a plate lined with paper towels and serve warm with remoulade sauce.

Notes

You may dip them in lightly beaten eggs before coating them in bread crumbs for extra crispness.
If you're not a fan of anything canned, you may poach a one-pound salmon fillet, then simmer 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, then 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