Salmon Croquettes Spiced Up Recipes

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SALMON CROQUETTES



Salmon Croquettes image

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

1 (6 ounce) can salmon, drained and flaked
1 egg
¼ cup finely chopped celery
¼ cup sliced green onion
1 tablespoon chopped fresh dill weed
½ teaspoon garlic powder
⅓ cup wheat germ
3 tablespoons olive oil

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

SALMON CROQUETTES (SPICED UP)



Salmon Croquettes (Spiced Up) image

Make and share this Salmon Croquettes (Spiced Up) recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 -3 tablespoons olive oil (or veggie spray)
1 (7 1/2 ounce) can red salmon (or an equal amount of fresh cooked leftover salmon)
1/4 cup wheat germ or 1/4 cup breadcrumbs
1 egg yolk
1 tablespoon Worcestershire sauce
1 teaspoon parsley
1 teaspoon chives
1/4 teaspoon nutmeg
1/4 teaspoon Tabasco sauce
8 tablespoons hot salsa or 8 tablespoons chili sauce
1/4 cup wheat germ or 1/4 cup breadcrumbs

Steps:

  • Preheat oven to 375 degrees.
  • Mash and mix all ingredients together, except the last two, (salsa and 1/4 c wheat germ) Shape into 4 cakes and coat with 1/4 cup wheat germ or breadcrumbs.
  • oil a cookie sheet with 2 or 3 tablespoons of olive oil or spray with veggie spray.
  • Heat cookie sheet with oilor spray in oven until hot.
  • Place cakes on hot cookie sheet and cook in oven for 5 to 7 minutes, turn cakes over and cook a further 5 to 7 minutes.
  • Top each cake with 2 tablespoons salsa or chilli sauce.

SALMON CROQUETTES



Salmon Croquettes image

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

15 ounces canned boneless, skinless salmon packed in water* (look for a sustainable brand and make sure the bones/skin are removed)
2 large eggs
1 small red bell pepper (finely diced)
1/2 small white or red onion (finely chopped)
1/4 cup nonfat plain Greek yogurt
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon celery salt
1/4 teaspoon hot sauce (optional; I used Tabasco)
2 tablespoons finely chopped fresh parsley or cilantro
1/3 cup finely ground yellow cornmeal or all-purpose flour
1 tablespoon extra virgin olive oil (divided (for cooking the patties))
1/2 cup nonfat plain Greek yogurt
2 teaspoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
Pinch kosher salt
2 to 3 dashes hot sauce (optional)
1/2 tablespoon chopped fresh parsley (cilantro, or basil (optional))

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 WITH REMOULADE SAUCE



Salmon Croquettes with Remoulade Sauce image

Most likely you have most, if not all, of the ingredients to make this surprisingly easy, budget-friendly and deliciously crispy dish sitting in your pantry right now. We tested the recipe using both cornmeal and panko for the breading and found panko produced a much better crunch and that golden crust croquettes are known for. Serve them on their own as a delicious appetizer or along with a salad for a light dinner.

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 8 to 10 croquettes

Number Of Ingredients 17

2/3 cup self-rising flour (see Cook's Note)
2 teaspoons Worcestershire sauce
1 to 2 teaspoons hot sauce, optional
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
2 scallions, thinly sliced
One 14.75-ounce can salmon, drained well
1/2 medium onion, finely chopped (about 1/2 cup)
2 large eggs
3 teaspoons Cajun or Creole seasoning
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1 tablespoon capers, drained and coarsely chopped
1 tablespoon sweet paprika
4 cornichons, finely chopped, plus 3 teaspoons cornichon brine
3/4 cup panko breadcrumbs
1 1/2 cups canola oil

Steps:

  • Combine the flour, Worcestershire, hot sauce if using, Dijon, garlic powder, scallions, salmon, onion, 1 of the eggs, 1 teaspoon of the Cajun seasoning, 1 teaspoon salt and several grinds of black pepper in a medium bowl and gently stir with a fork until the flour is fully incorporated. Place the mixture in the refrigerator and chill for at least 30 minutes and up to 1 hour (see Cook's Note).
  • Meanwhile, prepare the remoulade sauce by combining the mayonnaise, capers, sweet paprika, cornichons and brine, remaining 2 teaspoons Cajun seasoning and 1/2 teaspoon salt in a small bowl and set aside. (The sauce can be refrigerated, covered, up to 1 hour; serve chilled or at room temperature.)
  • Lightly beat the remaining egg in a small bowl. Place the panko in another small bowl and dust your hands lightly with flour. Using a 1/4 cup measuring cup, scoop the salmon mixture, shape it into an oblong croquette about 2 inches long and set on a large plate. Repeat to make a total of 8 croquettes. (Alternatively, these can be shaped into round patties). Working 1 croquette at a time, dip into the egg and then roll in the panko to coat completely, gently pressing so it adheres.
  • Heat the canola oil a large skillet over high heat until 350 degrees F on a deep-fry thermometer or by testing: Add a small piece of the salmon mixture to the oil; it should bubble vigorously and float to the top. Line a plate with paper towels.
  • Carefully place the croquettes in the oil, making sure to leave space in between to ensure even cooking. Cook until golden brown, 2 to 3 minutes per side. Transfer to the lined plate and let cool slightly. Serve warm with the remoulade sauce.

SALMON CROQUETTES WITH DILL SAUCE



Salmon Croquettes With Dill Sauce image

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

1 ½ cups plain yogurt or fat-free sour cream
¼ cup Dijon mustard
6 sprigs fresh dill, chopped
2 (14.75-ounce) cans salmon packed in water (look for a sustainable brand)
4 celery stalks, finely chopped
1 large white onion, finely chopped
4 large eggs, beaten
½ tablespoon salt
1 tablespoon pepper
2 tablespoons olive oil

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.

SALMON CROQUETTES WITH FRESH SALMON



Salmon Croquettes with Fresh Salmon image

These croquettes are made with fresh salmon, but still cook really quickly. They are great to snack on as an appetizer dipped into some tartar or remoulade sauce, over a green salad, or with some wild rice and veggies on the side.

Provided by fabeveryday

Time 1h

Yield 4

Number Of Ingredients 12

1 pound boneless, skinless salmon fillets
½ cup baking mix (such as Bisquick®)
½ cup diced onion
¼ cup diced red bell pepper
¼ cup freshly chopped parsley
1 large egg
3 cloves garlic, minced
½ teaspoon Worcestershire sauce
¼ teaspoon seasoned salt
¼ teaspoon seafood seasoning (such as Old Bay®)
⅓ cup cornmeal
2 tablespoons vegetable oil

Steps:

  • Finely chop the salmon using a food processor.
  • Transfer salmon to a bowl with baking mix, onion, bell pepper, parsley, egg, garlic, Worcestershire, seasoned salt, and seafood seasoning. Mix until the ingredients are well blended.
  • Form the mixture into 8 small patties, and place onto a plate lined with waxed paper. If you are struggling to form the patties due to the mixture being sticky, rinse your hands after forming every few patties, as the mixture is easier to work with while your hands are clean. Refrigerate the patties for 30 minutes.
  • Heat the vegetable oil in a skillet over medium heat. Place the cornmeal into a shallow dish and dredge each patty in the cornmeal, pressing lightly so that the cornmeal adheres to both sides of the patties.
  • Working in batches, cook the patties in the oil until golden and cooked through, 3 to 4 minutes per side.

Nutrition Facts : Calories 321.6 calories, Carbohydrate 22.1 g, Cholesterol 95.2 mg, Fat 14.4 g, Fiber 1.5 g, Protein 24.8 g, SaturatedFat 3 g, Sodium 360.6 mg, Sugar 1.9 g

SPICY SALMON PATTIES



Spicy Salmon Patties image

Made with canned salmon, these patties are good hot or cold. I usually serve them on buns with slices of ripe tomato, sweet red onion, and red and green bell pepper. -Barbara Coston of Little Rock, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 slices whole wheat bread
12 miniature pretzels
2 teaspoons Italian seasoning
2 teaspoons salt-free spicy seasoning blend
1/2 teaspoon pepper
2 large eggs, lightly beaten
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1/2 cup finely chopped onion
1/3 cup finely chopped green pepper
1 tablespoon finely chopped jalapeno pepper
2 garlic cloves, minced
2 tablespoons olive oil

Steps:

  • Place the first 5 ingredients in a blender or food processor; cover and process until mixture resembles fine crumbs. , In a bowl, combine the eggs, salmon, onion, green pepper, jalapeno, garlic and 1/2 cup crumb mixture. Shape into eight 1/2-in.-thick patties. Coat with remaining crumb mixture., In a large nonstick skillet over medium heat, cook patties in oil until golden brown, 4-5 minutes on each side.

Nutrition Facts : Calories 339 calories, Fat 18g fat (3g saturated fat), Cholesterol 176mg cholesterol, Sodium 607mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

DELICIOUS SALMON CROQUETTES (PASSOVER)



Delicious Salmon Croquettes (Passover) image

One of my most loved recipes! I make this for nearly every big holiday, including Passover - always a big hit, never any leftovers for the next day!

Provided by AniSarit

Categories     High Protein

Time 20m

Yield 14 Patties

Number Of Ingredients 6

1 (14 3/4 ounce) can pink salmon
2 eggs, lightly beaten
1 small onion, finely chopped
4 tablespoons matzo meal
salt & pepper, to taste
oil, for frying

Steps:

  • Separate salmon but save all juice.
  • Remove bones and skin (if any) from salmon, and then shred the salmon into fine pieces.
  • Place salmon into mixing bowl adding the juice from the salmon, beaten eggs, onion, salt, pepper, and matzo meal - mix well.
  • Form mixture into patties and fry on medium heat on both sides until golden brown.

SALMON CROQUETTES



Salmon Croquettes image

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

1 (14-ounce) can boneless, skinless salmon or 1 pound cooked salmon
1 tablespoon olive oil
1/2 green bell pepper, finely chopped
1/2 cup diced onion
1 garlic clove, grated
2 eggs, lightly beaten
1/2 cup all-purpose flour
2 tablespoons chopped parsley
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon hot sauce, plus more for serving
1/2 teaspoon coarse kosher salt
1/2 teaspoon black pepper
1/2 cup panko bread crumbs
2 teaspoons seasoning of choice, such as onion powder, garlic powder, paprika or a combination
Vegetable or canola oil, for frying
Tartar sauce, for serving (optional)

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.

SALMON CROQUETTES



Salmon Croquettes image

Mom frequently served salmon when I was a girl. Learning the ropes in the kitchen as I grew up, I got the chore of deboning the salmon. I didn't mind, because these light crisp croquettes are absolutely delicious. -Mary McGuire, Graham, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 12

1 can (14-3/4 ounces) pink salmon, drained, deboned and flaked
1 cup evaporated milk, divided
1-1/2 cups cornflake crumbs, divided
1/4 cup dill pickle relish
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
Oil for deep-fat frying
TARTAR SAUCE:
2/3 cup evaporated milk
1/4 cup mayonnaise
2 tablespoons dill pickle relish
1 tablespoon finely chopped onion

Steps:

  • In a large bowl, combine the salmon, 1/2 cup milk, 1/2 cup crumbs, relish, celery and onion. With wet hands, shape 1/4 cupfuls into cones. Dip into remaining milk, then into remaining crumbs. Heat oil in a deep-fat fryer to 365°. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or until golden brown, Drain on paper towels; keep warm., In a small saucepan, combine tartar sauce ingredients; cook over medium-low heat until heated through and slightly thickened. Serve warm with croquettes.

Nutrition Facts :

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BASIC SALMON CROQUETTES RECIPE | MYRECIPES
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 …
From myrecipes.com


SPICED SALMON AND POTATO CROQUETTES - RECIPE - FINECOOKING
Stir to coat the salmon in the spice and onion mixture, and then cook until just warmed through, about 1 minute. Add the potatoes and mash into the mixture with a wooden spoon until well combined. Transfer the mixture to a large bowl, season to taste with more salt, and cool to room temperature. Whisk the eggs in a small bowl.
From finecooking.com


BEST 12 SPICES FOR SALMON YOU SHOULDN’T MISS TRYING
Curry powder is a mix of different spices including mainly turmeric, ginger, garlic, cayenne, and cumin. It originated from the Indian subcontinent and was used as an ingredient in British recipe books in the 18 th century. Crosse & Blackwell and Sharwood’s are commercial brands of curry powder since the late 1800s.
From foodfornet.com


SPICE UP SALMON CROQUETTES WITH A TASTY SALSA | THE STAR
2019-02-10 Salmon Croquettes With Salsa . Croquettes . 1/2 cup (125 ml) chicken broth 1/4 cup (55 g) butter. 1/2 cup (75 g) unbleached all-purpose flour. 3 eggs . 1 lb (450 g) salmon, cooked and flaked (to ...
From thestar.com


WORLD BEST DIABETIC FOOD RECIPES : SALMON CROQUETTES (SPICED UP)
Recipe. 1 preheat oven to 375 degrees. 2 mash and mix all ingredients together, except the last two, (salsa and 1/4 c wheat germ) shape into 4 cakes and coat with 1/4 cup wheat germ or breadcrumbs. 3 oil a cookie sheet with 2 or 3 tablespoons of olive oil or spray with veggie spray. 4 heat cookie sheet with oilor spray in oven until hot.
From worldbestrecipesdiabetic.blogspot.com


CAJUN SALMON CROQUETTES - DUDE THAT COOKZ
2020-09-21 Remove the salmon mixture from the refrigerator and form palm-sized balls. Place 25 to 30 Ritz crackers into a large zip lock bag and crush finely using your hands or a rolling pin. Dredge each ball into the crushed Ritz crackers. Once coated, fry (with oil) in a heated cooking pan at medium heat for 3 minutes per side.
From dudethatcookz.com


SALMON CROQUETTES WITH DILL SAUCE - SKINNYTASTE
2020-07-14 Drain the salmon, remove and discard the skin and bones. Add it to a medium bowl with celery, onion, egg, salt and black pepper. Form into 8 patties, pressing together so they hold, they will be delicate. Heat a large skillet and add the oil, cook until browned on each side, about 5 minutes per side. Serve with a dollop of the sauce on each ...
From skinnytaste.com


SALMON CROQUETTES | SAVEUR
2011-06-24 Ingredients. 1 ⁄ 2 cup white wine ; 3 tbsp. Old Bay seasoning 1 tbsp. plus 1 tsp. kosher salt 1 (1-lb.) boneless salmon filet 1 1 ⁄ 2 cups dried bread crumbs ; 3 tbsp. unsalted butter, melted ...
From saveur.com


SALMON CROQUETTES - FORKS AND STRAWS
Preheat the oven to 400 degrees. Clean and rinse your salmon and pat dry. Marinate your salmon with half the juice of a lemon, a pinch of salt, and black pepper. Let sit for about 10 minutes. Line a baking sheet with parchment paper and coat with half a tablespoon of oil. Lay the salmon on the parchment paper, add no-salt seasoning and drizzle ...
From forksandstraws.com


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