Salmon Croquette Recipes

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.

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.

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.

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.

Steps:

• Combine salmon, 1/8 cup mayonnaise, bread crumbs, green onion, egg white, lemon juice, and Cajun seasoning in a bowl. Mix well and shape mixture into 1/2-inch thick patties.
• Heat butter in a nonstick skillet over medium heat. Add patties and cook until golden brown, 3 to 4 minutes per side.
• Combine 1 tablespoon mayonnaise and Dijon mustard together in a bowl. Serve sauce with croquettes.

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.

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.

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.

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.