Fresh Salmon Croquettes
Southern pan seared salmon patties with fresh Atlantic salmon.
The best part of my childhood will always be the time I spent at my grandparents’ home during the summer. It was routine to wait until my grandmother woke so she could make my ultimate favorite breakfast dish: salmon croquettes. Whether they were served for breakfast with grits or for dinner with rice or other starchy sides, these crispy and flaky salmon cakes were always sure to fill your soul and make any meal great. I am super excited to share this recipe with you- when I finally tasted the finished recipe, I thought immediately “these tastes like my grandma’s!” Using fresh Atlantic salmon was never the way I was taught, we’d use canned pink or red sockeye salmon because it was always on hand and easier to access. I found these fresh salmon croquettes very simple to make with a less fishy smell and taste compared to recipe versions using canned fish. I hope you all enjoy it just as much as my family and I did. Don’t forget to tag me (@elle.thefoodie) in any pictures or videos!
What You Need:
1 lb Salmon, fresh is preferred buy frozen is fine.
1 1⁄2 cup Panko Breadcrumbs, the original recipe called for 1 cup panko, 1⁄2 cup yellow cornmeal.
1⁄4 cup Mayonnaise
1⁄4 cup White Onion, medium dice diced
1⁄4 cup Green Onions, finely chopped
1⁄4 cup Fresh Italian Parsley, finely chopped
1 tbsp Lemon Juice
2 Large Eggs, beaten
1⁄4 tbsp Salt
1⁄4 tbsp Black Pepper
1/4 tsp Smoked Paprika
2 tbsp Hot Sauce
1 cup grapeseed oil, for frying
What to Do:
Preheat the oven to 350 degrees F.
Place fresh salmon skin down on a sheet pan and brush it with olive oil. Season lightly with salt and pepper.
Roast the salmon for 15 to 20 minutes.
Heat a medium frying pan and coat with 4 tbsp of your preferred oil. Mine is usually grapeseed or olive oil. Add the chopped white onions into the hot pan and saute until the onions are translucent.
Remove the salmon from the oven once it has finished and allow it to rest and cool for at least 10 minutes.
Once the salmon has cooled, flake it using two forks or even your hands (with gloves, if you’re like me) Be sure to make sure not to flake the salmon too much to prevent mushy patties.
Mix all ingredients in a medium bowl. Be sure to beat the eggs before mixing them in the croquette mixture. Be sure to mix well.
Scoop 1/4 of the croquette mixture and form patties just under an inch of thickness. If your patties are too loose to form, add more breadcrumbs by the tablespoon. You shouldn't need more than one to two tablespoons.
Add grapeseed oil to a frying pan (I prefer my cast iron skillet) and heat on medium heat. Fry croquettes until golden brown for about three to four minutes on each side and drain on a paper towel before serving.
Serve with your favorite breakfast or dinner sides and hot sauce or remoulade sauce. Tag me in any pictures at @elle.thefoodie and don't forget to #EatUp!