CRISPY SALMON CROQUETTES WITH REMOULADE SAUCE
Steps:
- For Remoulade:
- Combine all the remoulade ingredients, except scallions in a bowl and stir together with a fork to help break up the capers. Mix in scallion and set aside.
- For Croquettes:
- Using a fork flake the salmon meat away from the skin. Discard skin.
- In a medium bowl, beat egg. To the egg, add the fish fry mix, salmon, hot sauce, and 1/4 cup of remoulade sauce. Mix well to combine. Form into 8 patties.
- Pour the remaining fish fry mix into a pie dish or onto a dish. Coat the patties in the remaining fish fry mix and set aside.
- In a large skillet, heat a thin layer of oil over medium to medium-high heat. Without crowding pan, cook patties until golden brown, about 3 to 4 minutes per side.
- Serve croquettes hot with remaining remoulade sauce.
FRESH SALMON CROQUETTES
Steps:
- Put the salmon through the medium blade of a meat grinder into a large bowl. Lacking a meat grinder, chop the salmon by hand or place it in a food processor and pulse briefly until chopped medium fine, then transfer it to a bowl. Be careful not to chop the fish too fine or the croquettes will be dry.
- To the salmon add the bread crumbs, cream, shallots, garlic, herbs, mustard, eggs, lemon juice, Tabasco, salt, and pepper. Using your hands or a wooden spoon, mix thoroughly. Form the mixture into six burgerlike patties, each about 3/4 inch thick. Spread about 1/2 cup flour on a plate and dip the patties, one at a time, in it to coat on both sides, shaking off any excess.
- Heat the oil in a large heavy skillet over medium heat; it should be hot enough so a sprinkle of flour sizzles on contact. Add the butter to the hot oil and, as soon as it has melted, add the salmon croquettes and fry until cooked through and golden brown on both sides, about 5 minutes per side.
- Using a slotted spoon, transfer the croquettes to paper towels to drain, then serve immediately.
SALMON CROQUETTES
Salmon croquettes-a southern take on salmon patties with a golden, crispy crust-are easy and budget friendly, thanks to canned salmon.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 19
Steps:
- Drain the salmon well and place in a large mixing bowl.
- Lightly beat the eggs in a separate bowl.
- To the bowl with the salmon, add the bell pepper, onion, Greek yogurt Worcestershire, kosher salt, pepper, celery salt, hot sauce, parsley, and beaten eggs.
- With a fork, mix until evenly combined.
- Place the cornmeal in a shallow dish (a pie plate works well). Line a sheet pan with parchment paper and place it near the cornmeal.
- Shape the salmon mixture into 8 patties, then lightly coat both sides of each in the cornmeal. To shape the patties, squeeze lightly with your hands discarding a little bit of liquid that may come out of the patties. Press them together gently but with enough force so that they hold together. The patties will feel loose, wet, and delicate; be patient and do your best, they'll cook up fine! Place the patties on the baking sheet as you go.
- Cover the pan with plastic and refrigerate for at least 15 minutes or up to 1 day.
- While the patties chill, prepare the dipping sauce: In a medium bowl, whisk together the Greek yogurt, lemon juice, Dijon, salt, hot sauce, and herbs. Refrigerate if you won't be serving within 30 minutes.
- To cook the patties, heat 1/2 tablespoon oil in a large nonstick skillet over medium heat. Once the oil is hot and shimmering, swirl the pan, then gently place the first batch of patties in the skillet so that they are not touching (I can fit 4 at a time in my skillet, but you may need to cook additional batches if your skillet isn't large enough). Cook 3 to 4 minutes on each side, until the outsides are crisp and golden and the interiors are cooked through. Add the remaining 1/2 tablespoon olive oil, swirl, then repeat with remaining patties. If at any point the croquettes begin to stick, add more oil as needed. If desired, keep the croquettes warm in a 250 degree F oven between batches. Enjoy hot with dipping sauce.
Nutrition Facts : ServingSize 1 (of 8), without dipping sauce, Calories 143 kcal, Carbohydrate 7 g, Protein 15 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 85 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
SALMON CROQUETTES
Salmon croquettes are delicious and easy to fix. Great for a quick dinner and even cold on salad the next day!
Provided by JENLYNN57
Categories Appetizers and Snacks Seafood
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.
- Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 12.2 g, Cholesterol 130.4 mg, Fat 30.9 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 5.2 g, Sodium 359.5 mg, Sugar 0.9 g
BAKED SALMON CROQUETTES
A tastier salmon patty that is easy to make and fun to eat, especially as part of a brunch.
Provided by Shifrah
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 45m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat. Add minced onion; cook and stir until translucent, 3 to 5 minutes. Stir in flour and salt until combined. Add milk and stir until mixture is thickened, 2 to 3 minutes.
- Remove saucepan from heat. Add salmon, 1 cup cornflake crumbs, and lemon juice. Stir until evenly mixed. Form mixture into crescents, pyramids, or any other shape you like. Roll patties in the remaining cornflake crumbs to coat. Transfer onto baking sheets.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 121.4 calories, Carbohydrate 13.8 g, Cholesterol 16.9 mg, Fat 4.2 g, Fiber 0.3 g, Protein 6.9 g, SaturatedFat 2 g, Sodium 199.3 mg, Sugar 1.5 g
SALMON-AND-MASHED-POTATO CROQUETTES
Crispy and golden-brown, these croquettes are the perfect snack to serve at your next holiday soirée. Tender and fluffy cooked potatoes are combined with your choice of tinned or smoked salmon and formed into cakes. The ultra-crisp exterior is provided by a coating of panko breadcrumbs.
Provided by Greg Lofts
Categories Finger Food Recipes
Time 2h40m
Yield Makes about 20
Number Of Ingredients 11
Steps:
- In a saucepan, combine potatoes and enough cold water to fully submerge them. Bring to a boil. Season with 2 teaspoons kosher salt and boil until potatoes are easily pierced with the tip of a knife, 10 to 12 minutes. Drain; let potatoes cool 5 minutes, then press through a ricer or colander and stir until smooth (or mash until smooth). Transfer to a large bowl; let cool completely.
- Stir egg yolks, scallions, lemon zest and juice, flour, 2 teaspoons kosher salt, and 1/4 teaspoon pepper into mashed potatoes. Fold in salmon. Form mixture into golf-ball-size rounds, then flatten into 1/2-inch-thick disks. Transfer to a parchment-lined tray and refrigerate until cold, at least 2 hours or, loosely covered, up to 1 day.
- Whisk whole eggs in a shallow bowl and season with kosher salt and pepper. Place panko in another shallow bowl and season. Pour a scant 1/2 inch oil into a medium heavy-bottomed skillet, such as cast iron. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, dip croquettes in egg, allowing excess to drip back into bowl, then coat in panko, pressing to adhere.
- Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.
SALMON CROQUETTES
These croquettes have what may just be the perfect texture combination: crispy outsides and tender insides. Made from simple ingredients, they're also a great use of leftovers, putting to work those halves of onion and bell pepper from last night's dinner, and any remaining salmon, though you can also use canned (boneless works best). The filling may be a little delicate when you put it together, but a quick pop in the fridge or freezer makes it easier to work with. Serve the croquettes alone as an appetizer with tartar sauce or hot sauce, or make them a bigger meal alongside grits.
Provided by Millie Peartree
Categories brunch, dinner, lunch, seafood, appetizer, main course
Time 30m
Yield 2 main-course servings, 4 appetizer servings
Number Of Ingredients 16
Steps:
- If using canned salmon, drain and discard the liquid. Flake the salmon into a large bowl; set aside.
- Heat olive oil in a large sauté pan over medium and sauté peppers and onions until translucent, 3 to 5 minutes. Add garlic and sauté for another 30 seconds; let cool slightly.
- Add the sautéed veggies to the bowl with the salmon, along with 1 egg, 1/4 cup flour, the parsley, seafood seasoning, hot sauce, salt and pepper. Chill the mixture in the refrigerator for 20 minutes, or pop into the freezer for 5 to 10 minutes.
- Using your hands, shape the chilled mixture into 1-inch-thick patties.
- Set up three separate plates or shallow bowls: one filled with the remaining 1/4 cup flour, another with the egg and a third with the panko. Season the panko with the seasoning of your choice, then lightly dip each croquette into the flour, egg then panko, coating to cover. Set the croquettes aside.
- Wipe out the same pan, and heat about 1/4 cup vegetable or canola oil over medium. Drop a bread crumb in the oil, and see if it sizzles.
- Gently place croquettes in oil, making sure not to crowd the pan, and pan fry until golden brown on both sides, about 3 to 5 minutes per side.
- Transfer to a paper towel-lined plate and serve warm, with tartar sauce or hot sauce if desired.
CRUNCHY SALMON CAKES WITH GREEK YOGURT SAUCE
Whether you start with fresh salmon or use leftover cooked salmon, you can serve these cakes with sauce as a main dish, as appetizers, or on top of a green salad. -Cindy Fan, Alhambra, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Place salmon on a baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon pepper. Bake, uncovered, at 350° until fish flakes easily with a fork, 14-17 minutes. Cool slightly; remove skin, if necessary. Transfer salmon to a shallow dish and cover; refrigerate until chilled, about 2 hours., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in parsley., In a large bowl, combine 1/2 cup bread crumbs, mayonnaise, lemon juice, salt, remaining pepper and the onion mixture; if desired, add pepper sauce. Flake salmon; add to bread crumb mixture, mixing lightly. Shape into eight 2-1/2-in. patties., Place egg whites and remaining bread crumbs in separate shallow bowls. Dip salmon patties in egg whites, then roll in crumbs to coat. Place on a baking sheet coated with cooking spray. Spritz tops with cooking spray. Bake, uncovered, at 425° until golden brown, 14-17 minutes., In a small bowl, mix sauce ingredients; serve with salmon cakes.
Nutrition Facts : Calories 422 calories, Fat 25g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 541mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.
SALMON CROQUETTES WITH DILL SAUCE
These salmon patties have no filler. Serve them over a salad, or put them in a bun for an alternative to beef or turkey burgers.
Provided by Caroline Randall Williams
Categories Salmon Quick & Easy Fish Wheat/Gluten-Free Pescatarian Lunch Dinner Dill Pan-Fry Tree Nut Free Yogurt Sour Cream
Yield 8 servings
Number Of Ingredients 10
Steps:
- To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside.
- Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
- Put a dollop of the dill sauce on top of each patty and serve.
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5/5 (3)Total Time 16 minsServings 4-6
- Drain salmon; remove skin and bones, and flake. Place salmon in a medium bowl. Stir in egg and next 4 ingredients until blended. (Batter will be wet.)
- Drop salmon mixture by tablespoonfuls into hot oil in a large skillet over medium-high heat, and slightly flatten with a fork. Fry, in batches, 2 to 3 minutes on each side or until browned. Drain on paper towels. Keep warm on a wire rack in a jelly-roll pan in a 200° oven. Serve with Lemon-Caper Cream.
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