Salmon Croquettes

Salmon Croquettes

Crispy on the outside, flaky within, these pan-fried salmon croquettes come together in under 30 minutes.

Total 25 min Makes 4 servings Calories 310/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Fish, Eggs, Wheat

Canned salmon gets mixed with crackers, egg, and seasonings, then formed into patties and fried until golden and crisp. A quick weeknight dinner rooted in Southern home cooking, these croquettes pair well with a squeeze of lemon or a dollop of tartar sauce.

Ingredients

  • 2 cans canned salmon (14.75 oz each), drained and flaked
  • 1/2 cup saltine crackers, crushed
  • 1 egg, beaten
  • 1/4 cup yellow onion, finely diced
  • 1/4 cup green bell pepper, finely diced
  • 2 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour, for coating
  • 1/3 cup vegetable oil, for frying

Method

  1. In a large bowl, flake the drained salmon with a fork, removing any large bones or skin pieces.

  2. Add the crushed saltines, beaten egg, onion, bell pepper, mayonnaise, mustard, lemon juice, garlic powder, black pepper, and salt to the salmon. Mix gently until just combined.

  3. Divide the mixture into 8 equal portions and shape each into a patty about 3/4 inch thick.

  4. Lightly dredge each patty in flour, shaking off the excess.

  5. Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering, about 2 minutes.

  6. Fry the patties in batches, 3 to 4 minutes per side, until golden brown and crisp.

  7. Transfer the croquettes to a paper towel-lined plate to drain briefly before serving.

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★ 4.2 (1)

Salmon Croquettes

Canned salmon gets mixed with crackers, egg, and seasonings, then formed into patties and fried until golden and crisp. A quick weeknight dinner rooted in Southern home cooking, these croquettes pair well with a squeeze of lemon or a dollop of tartar sauce.

25 min 4 servings 310 cal

Ingredients

  • 2 cans canned salmon (14.75 oz each), drained and flaked
  • 1/2 cup saltine crackers, crushed
  • 1 egg, beaten
  • 1/4 cup yellow onion, finely diced
  • 1/4 cup green bell pepper, finely diced
  • 2 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour, for coating
  • 1/3 cup vegetable oil, for frying

Method

  1. 1

    In a large bowl, flake the drained salmon with a fork, removing any large bones or skin pieces.

  2. 2

    Add the crushed saltines, beaten egg, onion, bell pepper, mayonnaise, mustard, lemon juice, garlic powder, black pepper, and salt to the salmon. Mix gently until just combined.

  3. 3

    Divide the mixture into 8 equal portions and shape each into a patty about 3/4 inch thick.

  4. 4

    Lightly dredge each patty in flour, shaking off the excess.

  5. 5

    Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering, about 2 minutes.

  6. 6

    Fry the patties in batches, 3 to 4 minutes per side, until golden brown and crisp.

  7. 7

    Transfer the croquettes to a paper towel-lined plate to drain briefly before serving.