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Salmon croquettes provide a quick, crispy, and flavorful dish when you're in a rush. They come together in no time with either canned or previously cooked salmon and a handful of easy-to-find ingredients. You can fry or bake them, depending on what you're feeling. The delightful golden exterior and creamy inside keep everyone coming back for more. I started whipping these up on hectic weeknights, and now they’re a staple for casual meals and weekend munching.
As soon as my kids tasted these, they were hooked. Now they cheer for croquette night. It’s one of the few meals that vanish almost as quickly as I can whip them up.
Ingredients
- Flaked canned or cooked salmon: The main ingredient, so opt for salmon packed in water and drain it well for the best texture. If you have cooked salmon, leave some flakes larger for a nicer bite.
- Panko breadcrumbs: These give a light and crunchy crust. Japanese panko is the crunchiest.
- All-purpose flour: Helps the croquettes hold together.
- Garlic powder: Adds savory depth.
- Salt: Key for even seasoning, kosher salt works best here.
- Black pepper: Complements the richness of salmon and mayo.
- Diced green bell pepper: Adds crispness and sweetness. Choose firm, shiny ones.
- Diced red bell pepper: Similar to green bell for a mild, sweet flavor and color.
- Lightly beaten egg: Binds everything together. Room temperature eggs make mixing easier.
- Mayonnaise: Adds moisture and creaminess. Full-fat mayo gives the best texture.
- Worcestershire sauce: Adds a burst of umami flavor.
- Chopped fresh cilantro: Offers a fresh herb flavor. Pick bright green leaves, steering clear of wilted ones.
- Olive oil: Helps keep the mixture rich and tender.
Instructions
- Gather Ingredients:
- Collect and measure everything before starting to cook. This helps avoid skipping any steps and makes cooking easier.
- Flake the Salmon:
- If fresh, ensure it’s cooked and only slightly warm. Use two forks to flake gently for a chunkier texture. For canned salmon, drain well, remove bones, and flake gently without over-mashing.
- Mix Dry Ingredients:
- In a large bowl, whisk panko and flour together. This distributes the binder evenly for better croquette cohesion.
- Combine Wet Ingredients:
- In a separate bowl, mix your flaked salmon, mayo, Worcestershire sauce, both peppers, cilantro, olive oil, garlic powder, salt, pepper, and the beaten egg. Stir until just combined and shiny.
- Mix Everything Together:
- Pour the wet mix into the dry mix and fold gently with a spatula or wooden spoon until everything is evenly mixed. Avoid over-mixing to keep the croquettes tender. The mixture should be moist yet hold shape; if it’s too wet, add more breadcrumbs a tablespoon at a time.
- Chill the Mixture (Optional):
- For firmer croquettes, chill the mixture in the fridge for about fifteen to twenty minutes to let flavors meld and fats set.
- Shape the Croquettes:
- Lightly wet your hands and scoop some mixture, forming a ball or about one-inch-thick patty. Keep each croquette uniform in size for even cooking.
- Prep for Cooking:
- For frying, heat avocado oil or another high-heat oil in a skillet over medium heat. Test by dropping in a breadcrumb; if it sizzles, the oil is ready. For baking, preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment or lightly grease it.
- Cook the Croquettes:
- For frying, add croquettes to the hot oil without crowding the pan; cook for two to three minutes on each side until golden. For baking, space them on the sheet and flip halfway through baking ten to twelve minutes per side. For added crispiness, brush them lightly with melted butter or oil.
- Drain and Serve:
- Once golden, use a slotted spoon to transfer croquettes to paper towels to drain. Let them cool for a couple of minutes before serving. Pair with your favorite dipping sauce or a squeeze of lemon.
I love the crunch you get with each bite, followed by the creamy filling. My kids enjoy shaping the patties, and we laugh about who can make them roundest. This dish always reminds me of my grandmother’s Friday salmon patties served with sweet corn.
Storage Tips
Keep cooled croquettes in an airtight container in the fridge for up to three days. Reheat in a toaster oven at 350 degrees for five minutes to maintain their crispiness. To freeze, lay croquettes on a tray and freeze until solid. Then store in freezer bags for up to two months. You can reheat from frozen by baking at 400 degrees for twelve to fifteen minutes.
Ingredient Substitutions
No panko? Swap with regular breadcrumbs or crushed crackers for a different texture. Can’t eat eggs? Try Greek yogurt or mashed potato to bind instead. No cilantro? Go with parsley or dill for a different taste. Replace bell peppers with celery or a bit of sweet onion if needed.
Serving Suggestions
I enjoy these croquettes with lemon wedges, tartar sauce, or sriracha mayo. They pair wonderfully with a fresh salad or roasted potatoes for a full meal. Mini croquettes fit perfectly in small buns with slaw. Serve over rice with a drizzle of citrus vinaigrette for a light dinner.
Cultural and Historical Notes
Salmon croquettes originated in Southern kitchens where they focused on both flavor and thriftiness. They were a resourceful way to make use of leftover fish or affordable canned salmon. Over the years, they evolved into a comforting classic often found at family gatherings, picnics, and church potlucks.
Seasonal Adaptations
In spring and summer, add fresh herbs like dill or chives. If peppers aren’t in season, try carrots or scallions instead. Give them a festive twist with Old Bay seasoning or a hint of lemon zest for brightness.
Success Stories
I've received tons of texts and pictures from friends who’ve made these for Sunday brunch or easy weeknight meals. Many rave about how straightforward they are and how their kids love helping shape the croquettes. They've also become a go-to starter at our family game nights.
Freezer Meal Conversion
Shape the uncooked patties and freeze them on a baking sheet until firm. Then store them layered between parchment paper in a freezer bag. You can bake them straight from the freezer whenever you need a quick high-protein meal.
These croquettes are sure to be a hit with family and friends. Enjoy that satisfying crunch and creamy center every time.
Common Recipe Questions
- → Can I use canned salmon instead of fresh?
Canned salmon is fine. Just drain it well and make sure to take out any skin or bones before flaking.
- → How do I prevent croquettes from falling apart?
Make sure the mix is damp but holds together. If needed, add more breadcrumbs and chill the mixture before shaping.
- → Is it better to fry or bake croquettes?
Frying gives the crispiest crust, while baking is a lighter option. Both ways taste great.
- → What can I serve alongside salmon croquettes?
Classic choices are tartar sauce, remoulade, or lemon aioli. A fresh green salad goes well too.
- → How do I tell when croquettes are cooked through?
Look for a golden brown crust. For baked croquettes, they should reach 165°F (74°C) inside.
- → Can I make croquettes ahead of time?
Sure, shape the patties and keep them in the fridge until you’re ready to cook. This helps them stay together during cooking.