Salmon Croquettes Recipes

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SALMON CROQUETTES



Salmon Croquettes image

Provided by Food Network

Categories     appetizer

Time 21m

Yield 4 servings

Number Of Ingredients 9

1 (15-ounce) can salmon (bones removed)
2 green bell peppers, finely diced
1 yellow onion, finely diced
Salt and pepper
3 cups yellow cornmeal
1 cup all-purpose flour
Vegetable oil, for frying
Ketchup, for serving, optional
Hot sauce, for serving, optional

Steps:

  • Combine salmon, bell peppers, and onion in a bowl. Season with salt and pepper. Shape by hand into patties, as you would a hamburger. In a separate bowl, combine cornmeal and flour. Roll salmon patties in the cornmeal mixture.
  • Heat about 1-inch of oil in a large, heavy skillet to 340 degrees F. Carefully place patties, in batches as necessary, in the hot oil and fry for 3 minutes on each side or until golden brown. Drain patties on paper towels. Serve with ketchup and/or hot sauce, if desired.

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



Salmon Croquettes image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 cups cooked and flaked salmon
2 eggs
1/4 cup all-purpose flour
1 onion, chopped
1 teaspoon black pepper
1/2 teaspoon seasoning salt
1 cup cornmeal
Nonstick cooking spray

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix all of the ingredients, except cornmeal, in a large bowl. Using your hands, form the salmon mixture into small balls, and then roll the balls in cornmeal. Spray a cookie sheet with nonstick spray, arrange the balls on the cookie sheet, and flatten each ball on the surface.
  • Bake for 25 minutes or until browned. Serve hot.

SALMON CROQUETTES



Salmon Croquettes image

This is my mother-in-law's recipe for croquettes. Whenever I make these, my husband can't get enough of them! They can be made with whatever you have on hand, tuna, ham, fish, chicken, or vegetables, spinach, carrots, zucchini--anything you can find in the pantry basically!

Provided by canarygirl

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 (14 ounce) can salmon, drained
1 medium onion (grated or whirred in the food processor)
salt and pepper
1/4 cup flour
1 1/2 cups milk
1/4 teaspoon garlic powder, to taste (about)
1 cup seasoned bread crumbs (about)
2 eggs, beaten
2 tablespoons butter
sunflower oil (for frying)

Steps:

  • In a large frypan, heat butter over medium high heat, and sauté onion and garlic powder.
  • Add salmon, season with salt and pepper (you may wish to add dill) and heat through.
  • Add flour and stir well.
  • Add milk gradually stirring constantly until mixture thickens and forms a ball.
  • Remove mixture to plate and allow to cool completely (this may be done the day before, and the mixture placed in the refrigerator--it's easier to work with this way).
  • Form into oval shaped croquettes, dip in egg and dredge in bread crumbs.
  • Deep fry in hot oil, and drain on paper towels.
  • This recipe can be made with practically anything, fish, chicken, ham, vegetables (spinach is lovely).

Nutrition Facts : Calories 284.1, Fat 11.7, SaturatedFat 5.2, Cholesterol 111.3, Sodium 489.6, Carbohydrate 22.4, Fiber 1.4, Sugar 2, Protein 21.3

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 :

PAN-FRIED SALMON CROQUETTES



Pan-Fried Salmon Croquettes image

When you feel like fish, you can enjoy these salmon croquettes from many of the ingredients already in your pantry.

Provided by [email protected]

Time 45m

Yield 12

Number Of Ingredients 7

3 (14.75 ounce) cans salmon, drained and flaked
3 large eggs
1 medium onion, diced
1 pinch cayenne pepper, or to taste
salt to taste
1 cup seafood breader
¼ cup vegetable oil for frying, or as needed

Steps:

  • Combine salmon, eggs, and onion in a bowl. Season with cayenne and salt; mix well. Place fish fry in another bowl.
  • Heat oil in a skillet over medium-high heat.
  • While the oil heats, place a large spoonful of salmon in the palm of your hand and form an oval croquette patty. Place croquettes in the fish fry and flip over to coat. Repeat to form remaining croquettes.
  • Working in batches, place croquettes in the hot oil and cook until edges have browned, about 5 minutes. Flip and cook the other side, about 5 minutes. Remove to a paper towel-lined platter and repeat to cook remaining batches.

Nutrition Facts : Calories 236.3 calories, Carbohydrate 9.7 g, Cholesterol 95.9 mg, Fat 9.2 g, Fiber 0.2 g, Protein 26.6 g, SaturatedFat 2.1 g, Sodium 754.1 mg, Sugar 1.3 g

BEST EVER SALMON CROQUETTES



Best Ever Salmon Croquettes image

I've been making these for so many years I cant remember where I got the recipe from. I never liked salmon patties until I found this version. Even my picky kids love these!

Provided by GwenG

Categories     High Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 (15 ounce) can salmon
1 egg
1/4 cup flour
1/4 cup potato flakes
1 small onion, grated
black pepper
1 teaspoon baking powder
oil (for frying)

Steps:

  • Drain salmon, reserving 1/4 cup liquid.
  • Remove skin and bones.
  • Place salmon in mixing bowl, breaking up into smaller pieces.
  • Add egg, mixing thoroughly.
  • Stir in flour.
  • Blend in potato flakes, onion and pepper.
  • Combine baking powder and reserved 1/4 cup liquid.
  • Stir into salmon mixture until well combined.
  • Form mixture into 24 croquettes (I dont have time to stand there and make that many, I make mine a little bigger, resulting in around 10-12).
  • Drop into deep hot oil (375) and fry without crowding for 3-5 minutes or until golden brown on all sides.
  • Drain on paper towel.

Nutrition Facts : Calories 188.4, Fat 5, SaturatedFat 1, Cholesterol 108.1, Sodium 183.3, Carbohydrate 10.5, Fiber 0.7, Sugar 1, Protein 24

SALMON-AND-MASHED-POTATO CROQUETTES



Salmon-and-Mashed-Potato Croquettes image

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

2 russet potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes
Kosher salt (we use Diamond Crystal) and freshly ground pepper
2 large eggs, plus 2 large yolks
1/4 cup chopped scallion greens (whites reserved for another use)
1 teaspoon grated lemon zest, plus 1 tablespoon fresh juice
3 tablespoons unbleached all-purpose flour
7 1/2 ounces red salmon (1 tin), drained and flaked, any skin and bones removed and discarded, or cold-smoked salmon
1 1/2 cups panko breadcrumbs
Vegetable oil, such as safflower, for frying
Flaky sea salt, such as Jacobsen
Zesty Tomato and Curried-Sour-Cream Dipping Sauces, for serving

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 CROQUETTE SANDWICH



Salmon Croquette Sandwich image

I'm obsessed with smoked salmon on bagels with all the accouterments! Smoked salmon can get pricey, though, so I found this salmon croquette sandwich alternative. I could seriously eat it every day for breakfast. —Jessi Hampton, Richmond Hill, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 servings.

Number Of Ingredients 12

1 large egg, lightly beaten
1/4 cup dry bread crumbs
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 pouch (6 ounces) boneless skinless pink salmon
1 tablespoon olive oil
2 everything bagels, split and toasted
4 tablespoons cream cheese, softened
1 tablespoon capers, drained
1 medium tomato, sliced
1/2 medium red onion, thinly sliced into rings
Snipped fresh dill, optional

Steps:

  • In a small bowl, combine egg, bread crumbs, garlic powder and smoked paprika. Add salmon and mix lightly but thoroughly. Shape into 2 patties. , In a large skillet, cook patties in oil over medium heat until browned, 5-6 minutes on each side. Spread cut sides of bagels with cream cheese; sprinkle with capers. Serve patties on bagels with tomato, red onion and, if desired, dill.

Nutrition Facts : Calories 656 calories, Fat 25g fat (10g saturated fat), Cholesterol 152mg cholesterol, Sodium 1205mg sodium, Carbohydrate 75g carbohydrate (14g sugars, Fiber 4g fiber), Protein 34g protein.

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

Categories     Fish     Sauté

Yield Makes 8-10

Number Of Ingredients 12

1 lb cooked salmon, cooled and flaked
2 large eggs lightly beaten
1 tbsp sour cream
1 tbsp light mayonnaise
1 tsp Dijon mustard
2 tbsp minced scallion
3 tbsp chopped cilantro or Italian parsley
3 tbsp minced red bell pepper
1 tsp Old Bay Seasoning
S&P to taste
1 - 1-1/2 cups Panko + additional for lightly coating the salmon cakes
1/4 cup canola oil

Steps:

  • Combine all ingredients except canola oil in large bowl, using enough Panko to hold the salmon cakes together. Form into cakes using 1/3 cup straight-sided measuring cup, and lightly coat each cake in additional Panko. Can be prepared ahaead and chilled, covered with plastic, early in the day. Heat canola oil in large skillet on medium low heat (about 300 on electric skillet) and sauté the salmon cakes until nicely browned and crisp on both sides. Can be kept warm in oven until serving time, or served immediately,

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.

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HOMEMADE & EASY SALMON CROQUETTES | I HEART RECIPES
2018-07-28  · combined the canned salmon, diced onions, seasoning salt, black pepper, lemon juice, bread crumbs, and egg into a large mixing bowl. Fold the ingredients until everything is well incorporated. Form the salmon mixture into patties, then set to the side. Pour 1/2 cup of vegetable oil into a skillet, and place it over medium heat.
From iheartrecipes.com
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SALMON CROQUETTES WITH CREAMY REMOULADE RECIPE - THE GRACIOUS …
2022-03-19  · Shape salmon mixture into eight (8) patties. Place on a lined baking sheet, and place in the freezer for 30 minutes. After 30 minutes, melt butter in a large skillet over medium high heat. Add half of the salmon croquettes to the …
From thegraciouswife.com
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EASY CLASSIC SALMON CROQUETTES - LANA'S COOKING
2021-09-17  · In a medium bowl, mix together the salmon, egg, celery, onion, dill, garlic powder, salt, pepper, and 1 cup bread crumbs. Form the mixture into eight patties. Heat oil to a depth of approximately 1/4-inch in a large skillet over medium heat. …
From lanascooking.com
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SALMON PATTIES RECIPE | SOUTHERN LIVING
Step 3. Warm the butter and oil in a large skillet over medium-high heat. When the butter bubbles, add the patties in a single layer, spacing them evenly. (Work in batches if need be, and add more fat to the pan as needed.) Cook until the patties are nicely browned and sizzling, flipping once, about 3 minutes per side.
From southernliving.com
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BAKED SALMON CROQUETTES RECIPE - THE SPRUCE EATS
2022-02-02  · Preheat oven to 400 F. Line a shallow baking sheet with nonstick foil, and spray with oil. Divide chilled salmon mixture into 8 portions, and form into patties. Place remaining breadcrumb mixture on a shallow plate. Coat both sides of the salmon patties with the crumbs and place on prepared baking sheet 2 inches apart.
From thespruceeats.com
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SALMON CROQUETTES RECIPE - ALDI
In a large bowl, combine prepared mashed potatoes, salmon, lemon zest, parsley, chives, peas, spring onions, mustard, salt, pepper and 1 egg. Mix just until combined. Roll heaped tablespoons of mixture into 20 balls. Have 3 bowls ready to coat croquettes in. Add egg to a bowl, flour to the next bowl and the crumb mixture in the last.
From aldi.com.au
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SALMON CROQUETTES RECIPE
In a large bowl, combine prepared mashed potatoes, salmon, lemon zest, parsley, chives, peas, spring onions, mustard, salt, pepper and 1 egg. Mix just until combined. Roll heaped tablespoons of mixture into 20 balls. Have 3 bowls ready to coat croquettes in. Add egg to a bowl, flour to the next bowl and the crumb mixture in the last.
From aldi.com.au
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THE BEST SOUTHERN SALMON CROQUETTES ONLINE - GRANDBABY CAKES
2019-07-15  · In a large bowl, add salmon, flour, onion, green pepper, egg, worcheshire sauce, salt, pepper flakes and black pepper and mix until well combined. The mixture will be somewhat softer and looser so you will have to handle with care but don’t worry, they will fry up just fine. Add cornmeal to a plate and set aside.
From grandbaby-cakes.com
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SALMON CROQUETTES | HEART AND STROKE FOUNDATION
Ingredients. 1 can (213 g / 7.5 oz) pink or sockeye salmon, no salt added, well drained. 2 tbsp (25 mL) green onion, finely chopped (about 2 green onions) 1 egg. 1 cup (250 mL) mashed potato (leftovers work well) 1 tbsp (15 mL) no-fat mayonnaise. 1 tbsp (15 mL) ground flax seed.
From heartandstroke.ca
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PATTI LABELLE SALMON CROQUETTES RECIPE - YOGITRITION
Mix the salmon, onions, bell pepper, flour, egg, Worcheshire sauce, salt, and pepper in a large bowl. Make medium to small-sized patties of the mixture. Place the cornmeal in an open container and set it aside. Heat the vegetable oil in a pan. Check the oil’s temperature until it reaches 375 F. Dip the patties in cornmeal one by one and ...
From yogitrition.com
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Top Asked Questions

How to cook salmon croquette patties?
Pour salmon into a medium bowl and using a fork break salmon apart into small pieces. Add onions, beaten eggs, cornmeal, salt and pepper to taste, mix thoroughly. Shape the mixture evenly into four cakes or patties. Heat the butter or oil over medium heat in a medium skillet. Brown salmon croquette patties on both sides, 3-5 minutes on each side.
What is the best seasoning for salmon croquettes?
Fresh lemon juice, red bell pepper, and green onions give these croquettes a burst of fresh flavor, then a pinch of cayenne pepper gives them a little spicy kick at the end. Salmon Croquettes vs Salmon Patties - What's the difference?
How do you cook salmon fillets?
Pour salmon into a medium bowl and using a fork break salmon apart into small pieces. Add onions, beaten eggs, cornmeal, salt and pepper to taste, mix thoroughly. Shape the mixture evenly into four cakes or patties. Heat the butter or oil over medium heat in a medium skillet.
How to cook salmon croquettes in an air fryer?
Prepare salmon croquettes as instructed, including freezing for 30 minutes. After freezing, spray the air fryer basket with oil. Place salmon croquettes in a single layer in the basket (you may need to do this in batches). Cook at 400°F for 6 minutes. Flip patties over. Spray the basket again. Then cook for an additional 4 minutes at 400°F.

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