Description
My easy Salmon Croquettes Recipe brings back childhood memories. Crispy outside, tender inside, these are simple to make for a weeknight dinner or special brunch.
Ingredients
Scale
- Main Croquette Mix:
- 1 (15 oz) can boneless, skinless salmon, drained well
- 1 large egg
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/4 cup fresh parsley, chopped
- 1/2 tsp lemon zest (from 1/2 lemon)
- Flavor Boosters:
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Crispy Coating:
- 2 tbsp all-purpose flour (plus more for dredging)
- 1/2 cup Panko breadcrumbs
- For Frying:
- 1/2 cup vegetable oil (or enough for 1/2-inch depth in skillet)
Instructions
- Prep the Salmon:: First things first, grab that canned salmon and drain it really well. Seriously, squeeze out as much liquid as you can – I usually press it against the side of the can or use a paper towel. Then, dump it into a medium bowl and flake it up with a fork. You want nice, small pieces, but a few bigger flakes are totally fine for texture. This is where the magic of our Salmon Croquettes Recipe starts to come alive!
- Mix the Croquette Base:: Now for the fun part! Add your egg, mayonnaise, Dijon mustard, chopped fresh parsley, and that lovely lemon zest to the flaked salmon. Give it a good stir until everything is just combined. Don’t overmix, hon, or you’ll lose some of that flaky salmon texture. This is the heart of your Salmon Croquettes, so make sure it’s seasoned right. I always give it a little taste test here, adjusting salt and pepper as needed.
- Shape the Croquettes:: Sprinkle about 2 tablespoons of flour over the salmon mixture and mix it in gently. This helps with binding. Now, form the mixture into patties. I usually aim for about 1/2-inch thick and 2-3 inches wide. You should get about 6-8 patties from this Salmon Croquettes Recipe. They don’t have to be perfect; rustic is good! Just make sure they’re firm enough to handle.
- Coat for Crispy Perfection:: Grab two shallow dishes. Put the remaining flour in one and the Panko breadcrumbs in the other. Dredge each salmon patty first in the flour, shaking off any excess. Then, gently press it into the Panko breadcrumbs, making sure it’s fully coated on both sides. This coating is key for that amazing crunch in our Salmon Croquettes!
- Get Frying!:: Heat about 1/2 inch of vegetable oil in a large, heavy-bottomed skillet over medium heat. You want it hot, but not smoking. To check, drop a tiny crumb of breading in; if it sizzles immediately, you’re good to go. Carefully place 3-4 Salmon Croquettes in the hot oil, making sure not to overcrowd the pan. This is where I always get a little excited, watching them turn golden!
- Cook to Golden Brown:: Cook the Salmon Croquettes for about 3-4 minutes per side, until they’re beautifully golden brown and crispy. Use a spatula to gently flip them. Once done, transfer them to a plate lined with paper towels to drain any excess oil. Repeat with the remaining patties, adding more oil if needed. And there you have it, gorgeous, crispy Salmon Croquettes, ready to be devoured!