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 They were originally made of beef, probably leftovers that needed to be used up.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!?
Classic Salmon Croquettes - a very classic preparation using the common grocery store canned salmon. Inexpensive and elegant. Click To Tweet
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.
Enjoy!
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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Salmon Croquettes
Classic Salmon Croquettes - a very classic preparation using the common grocery store canned salmon. Inexpensive and elegant.
Ingredients
- 2 6oz. 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
Instructions
- In a medium bowl, mix together the salmon, egg, celery, onion, dill and garlic powder. 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 additional bread crumbs. Fry for about 8-10 minutes, turning as needed, until golden brown. Remove to paper towels to drain.
Notes
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 131 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 50mg Sodium: 65mg Carbohydrates: 4g Fiber: 0g Sugar: 1g Protein: 11g
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Those croquettes look delish. A nice combination with the mac ‘n’ cheese and asparagus. I’ll have that with some tartar sauce and we’re good to go.
Those look pretty good. Mama uses flour, not bread crumbs. Maybe that’s why, when I make them, they sometimes come out a bit heavy. But, I still love them. And, forgive me, but if you have LeSeur english peas, it is indeed STRAIGHT OUT OF OUR CHILDHOOD.
Miss P
Made your salmon croquettes last week, and they were a big hit. I’ve been trying to reproduce the ones Mama always made, and haven’t quite done it yet. She didn’t use celery at all, but it sure gave these a wonderful added taste. I judge everything by whether Ted says, “Do this again”, which he did emphatically on these. Loved them!
Oh goodness, these are a nice throw back to our Southern roots. Mmmm mmm good.
Can’t wait to make these tonight! My mouth is watering just reading about it…it’s still breakfast time!
Love this simple recipe and salmon. Thank you.
You’re welcome, Liz!
Silly question is there a difference between salmon cakes and salmon Croquettes?
One of my favorites to make to go with my salmon “whatevers” is a mayo, lemon, dill sauce.
I don’t think there’s much of a difference, Gloria. Sometimes croquettes are shaped more like little footballs than patties like the cakes are. That may account for the difference in names.
you do add the cup of bread crumbs to the mixture don’t you?
You do, Sylvia. Then the 1/4 cup is used to lightly dust the outside of the patties/cakes/croquettes before frying.
YOU have a great crunch on these cakes. These are about the way I make my salmon cakes except I put my cakes in the frig/freezer about 15 minutes then do a final breading on them
That’s probably a good idea, Gloria. I should do that, too.