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Salmon croquettes
Tender patties of flaky salmon, browned in a skillet, can be served with your favorite seafood sauce.
Photo by William P. Edwards
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Get the scoop
A kitchen scoop is a handy tool for shaping your croquettes. See the tip below.
Photo by Belinda Smith-Sullivan
Makes 8
1 pound cooked salmon, flaked (or 1 15-ounce can of salmon)*
¾ cup chopped green onions
1 large garlic clove, minced
½ cup chopped parsley
1 slice plain bread, cut or torn into pieces
1 large egg, slightly beaten
Freshly ground black pepper
¼ teaspoon Worcestershire sauce
1 cup seasoned breadcrumbs (more, if needed)
½ teaspoon crushed red pepper flakes
Canola oil for frying
Lemon wedges for garnish
In a large bowl, combine salmon, onion, garlic, parsley, bread, egg, pepper and Worcestershire sauce. In a medium bowl, combine breadcrumbs and crushed red pepper flakes. Form the salmon mixture into 8 patties. Press each patty into breadcrumbs on each side, covering completely. Set aside on a plate covered with parchment or waxed paper. If you will not be cooking immediately, store patties in refrigerator.
In a large skillet over medium heat, heat about half-inch of canola oil. Fry patties until brown, about 2–3 minutes on each side. Drain on a paper-towel-lined platter. Serve with fresh lemon wedges or your favorite seafood sauce.
* This recipe works well with leftover salmon or crabmeat and is a great way to use those leftovers.
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Recipe tip
How to get evenly shaped salmon patties
A scoop utensil—the kind you might use for scooping cookie dough or ice cream—is a great help when it comes to measuring and shaping your salmon patties. A scoop with a medium- to large-sized bowl that holds two to three tablespoons will give you a good serving size for your patties. Scoops with squeeze-and-release handles will make it easier to release the patty mixture from the scoop.