Description
Salmon Croquettes Recipe for a quick, comforting meal. Learn my family’s flaky, golden patties, perfect for busy weeknights. Easy and so satisfying!
Ingredients
Scale
- Patties Base:
- 1 (14.75 oz) can wild-caught salmon, drained well
- 1 large egg
- Flavor Boosters:
- 1/4 cup finely diced celery
- 1/4 cup finely diced yellow onion
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- Crispy Coating:
- 1/2 cup plain breadcrumbs (panko recommended)
- Salt and freshly ground black pepper, to taste
- For Frying & Serving:
- 1/2 cup vegetable oil, for frying
- Lemon wedges, for serving
- Tartar sauce, for serving (optional)
Instructions
- Prep Your Salmon Base:: First things first, drain that canned salmon really well. I usually press it in a sieve to get out as much liquid as possible—this is critical for crispy patties! Then, dump it into a medium bowl and use a fork to flake it up, making sure to mash any soft bones and skin right into the salmon. Honestly, you won’t even notice them, and they add extra nutrients. I used to be squeamish about this, but now I see it as part of the charm.
- Mix in the Flavor:: Now for the good stuff! Add your finely diced celery and onion, the egg, mayonnaise, Dijon mustard, fresh parsley, lemon zest, a good squeeze of lemon juice, and don’t forget the salt and pepper. Gently mix everything together until it’s just combined. To be real, don’t overmix, or your patties might get tough. I once went at it like I was kneading dough, and the texture was, well, dense. Just fold it all in until it looks uniform.
- Form Your Croquettes:: Time to get your hands a little messy! Take about 1/4 cup of the salmon mixture for each patty and gently form it into a disc, about 1-inch thick. I usually get about 8-10 croquettes. If the mixture feels a bit loose, pop them in the fridge for 15-20 minutes—a little chill time helps them firm up and hold their shape better. This is where I always get a little flour on my nose, oops!
- Coat for Crispy Perfection:: Spread your breadcrumbs on a shallow plate. Carefully dredge each salmon patty in the breadcrumbs, pressing gently to make sure they’re fully coated on all sides. You want a nice, even layer for that golden, crispy crust. This step is super satisfying; you can literally see them transforming into proper croquettes! Don’t be shy with the crumbs here, they’re essential for the texture.
- Pan-Fry to Golden Brown:: Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once the oil is shimmering (not smoking!), carefully place the patties in the pan, making sure not to overcrowd it. Cook for about 4-5 minutes per side, until they’re beautifully golden brown and heated through. I usually do this in batches so the pan stays hot, otherwise, they steam instead of fry, and nobody wants soggy croquettes!
- Serve It Up:: Once cooked, transfer your crispy croquettes to a plate lined with paper towels to drain any excess oil. Serve them immediately with a wedge of lemon and your favorite dipping sauce. Honestly, they smell incredible right out of the pan—that warm, savory aroma is just heavenly! I love them with a tangy tartar sauce or even just a squeeze of fresh lemon. Enjoy your hard work!