Southern Salmon Croquettes Recipe Recipe For Meatloaf

EASY SALMON CROQUETTES

Steps:

• 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.
• Once the oil is nice and hot, add in a few patties and fry each side until it's nice and golden.
• Serve and enjoy for breakfast, lunch, or dinner!

SALMON CROQUETTES

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.

SOUTHERN SALMON CROQUETTES

Steps:

• In a large bowl whisk together flour and cornmeal.
• Add salmon, bell peppers, sweet onion, seasonings, Worcestershire sauce, mayonnaise, cilantro and egg. Mix until well combined.
• Shape into about 6-8 patties. Heat oil in large skillet over medium high heat.
• Once skillet is hot cook patties for 2-3 minutes on each side or until they are a golden brown color.
• Serve immediately with your favorite dipping sauce.
• If you've tried this recipe, come back and let us know how it was!

SALMON CROQUETTES

Steps:

• Over medium heat, heat oil in a medium skillet. Combine canned salmon, beaten egg, green onions and 1/4 cup bread crumbs. Form into patties and dust with additional bread crumbs. Fry until golden brown, about 2 minutes on each side.

SOUTHERN SALMON CROQUETTES

Steps:

• Heat butter in cast iron skillet over low to medium heat.
• Add in diced red bell pepper and diced shallots and saute until softened and golden. Set aside and let them cool.
• In a mixing bowl, whisk eggs, yogurt, salt, pepper, capers, lemon zest, and Worcestershire sauce together.
• Drain liquid from canned salmon filet (and bones if your brand had bones).
• Mix salmon, bread crumbs, diced parsley, seasonings, sautéed peppers and onions with the whisked egg mixture until well combined.
• Use an ice cream scoop to scoop mix and form into salmon patties using your hands.
• Once formed into a firm, pressed croquette, roll in cornmeal and set aside until all 12 are done.
• Heat oil in the skillet over medium heat and fry Salmon Croquette for 2-3 mins on each side until golden brown and crisp.
• Assemble the Salmon Croquettes with cornmeal and spray the tops of the Salmon Croquettes with olive oil from a spray bottle.
• Preheat the oven to 425F / 220C / gas 7 and bake on a foil-lined baking tray for 5-7 minutes, until golden brown and crisp.
• Assemble the Salmon Croquettes with cornmeal and spray the tops of the Salmon Croquettes with olive oil from a spray bottle.
• Preheat Air Fryer to 360F / 180C.
• Add Salmon Croquettes to the air fryer basket and cook for 6-8 minutes, turning the patties over halfway through the cooking time.

SALMON MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking mold with cooking spray.
• Heat oil in a saucepan over medium heat. Add onion; cook until stir until lightly browned, 6 to 8 minutes. Refrigerate until cooled completely, about 35 minutes.
• Place leeks in a microwave-safe bowl and microwave until wilted, about 3 minutes.
• Combine salmon, 1 cup ketchup, potato, eggs, bread crumbs, salt, pepper, and sugar in a bowl. Mix thoroughly and place in the prepared mold. Coat meatloaf with the remaining ketchup. Scatter bell pepper on top.
• Bake in the preheated oven until top is browned and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

SOUTHERN SALMON CROQUETTES

Steps:

• 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.
• Shape medium to small sized patties then carefully roll in cornmeal and set aside. (If you want to make them easier to work with, add to the refrigerator for about 15 minutes to firm up more).
• Add oil to cast iron skillet and heat until oil reaches 375. Fry croquettes until golden brown on both sides, about 2-3 minutes on each side, and drain on paper towels then serve.

CRISPY CAJUN SALMON CROQUETTES

Steps:

• 1. Mix salmon, lemon zest, juice, and seasonings in a medium sized mixing bowl.
• 2. Add eggs, mayo, and cracker crumbs. Mix well. Note: I had some leftover assorted crackers from the holidays that I needed to use up.....but you could use crushed saltines or breadcrumbs.
• 3. Put the bowl in the fridge and let chill for half an hour.
• 4. Preheat oven to 450. Line a baking sheet with aluminum foil and generously coat with oil (I used peanut oil).
• 5. Spread panko bread crumbs on a large plate. Using a half cup scoop, form patties and coat both sides well with the panko. This made 7 good sized patties.
• 6. Place on baking sheet and lightly brush tops with more oil. Bake for 10 minutes, flip and bake an additional 8-10 minutes.
• 7. I served these with a "Boom" sauce that I found on Pinterest and tweaked slightly : BOOM SAUCE 1 cup mayo, 1/3 cup ketchup, 2 T Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 3/4 teaspoon garlic powder, 2 tablespoons sweet pickle relish, a dab of horseradish, and a pinch of salt. Whisk ingredients and store in fridge.