Classic Salmon Croquettes - a very classic preparation using the common grocery store canned salmon. Inexpensive and elegant.
Salmon Croquettes - a staple of my childhood dinner table. I remember Mama's croquettes being moist and flaky on the inside and wonderfully crunchy on the outside. Mine don't quite live up to the memory of hers, but they're a close second. Plus salmon is one of the good-for-you foods so it cancels out the frying. Right?
Actually, the more I found out about salmon croquettes, the more I realized how elegant they are.
Croquettes originated in France in about 1898 by the founder of classical French cuisine, Escoffier. They were originally made of beef, probably leftovers that needed to be used up. As Escoffier's chefs started to travel throughout the world, they took the recipe with them to other cultures where it was transformed based on local cuisines. From the original beef croquette, it branched out into salmon croquettes, fish, chicken, vegetarian, and many other versions.
So, that old-fashioned, simple salmon croquette that many of us enjoyed in childhood, turns out to be fancy French cooking invented by Escoffier himself. Who knew!?
How to Make Salmon Croquettes
For 8 generous patties, you'll need about 12 ounces of salmon, an egg, some finely chopped celery and onions, a little dill weed, garlic, powder, and bread crumbs. Oh, and some oil for the frying.
I know you're expecting my usual step-by-step photos, but really, it's dead easy. All you do is mix everything together and make it into little patties.
So, in a medium bowl, mix together the salmon, egg, celery, onion, dill and garlic powder. Then form the mixture into eight patties just like you would if you were making burgers.
Add oil to a depth of approximately ¼-inch in a large skillet over medium heat. Dust the patties with some additional bread crumbs.
Fry for about 8-10 minutes, turning as needed, until golden brown. Remove to paper towels to drain.
More Seafood Recipes on Never Enough Thyme:
- Seafood Stew
- Seafood Casserole
- Baked Catfish
- Pan Fried Fish with Red Pepper Sauce
- Fried Catfish with Cheese Grits
Salmon Croquette Recipes from Other Bloggers:
- Easy Salmon Croquettes from The Recipe Critic
- Southern Salmon Patties from Add A Pinch
- Easy Salmon Patties from Spend With Pennies
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- 2 6 oz. packages salmon drained and flaked
- 1 egg
- ¼ cup finely chopped celery
- ¼ cup finely chopped onion or sliced green onions
- ½ tsp. dried dill weed
- ½ tsp. garlic powder
- 1 cup bread crumbs plus ¼ cup for coating
- Oil for frying
- In a medium bowl, mix together the salmon, egg, celery, onion, dill and garlic powder 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.
- Dust patties with remaining bread crumbs.
- Fry for about 8-10 minutes, turning as needed, until golden brown.
- Remove to paper towels to drain.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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