Salmon Croquettes 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:

• 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.

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:

• 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:

• Drain liquid from salmon.
• Remove large bones, skin, and dark brown spots from salmon.
• Gently break up salmon and set aside.
• Mash baked potato, or crush sleeve of crackers into crumbs, and add to salmon.
• Stir in egg, onions, salt, and pepper.
• Shape mixture into egg-shaped croquettes if using potatoes and roll in cracker crumbs. Shape salmon into patties if using crushed crackers.
• Brown in hot oil a few minutes on each side until golden.
• Reserve some liquid from the salmon if the patties are to dry to hold together, add 1-2 teaspoons.

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.