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 They were originally made of beef, probably leftovers that needed to be used up.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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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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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Joan says
I noticed that the ingredient list calls for a cup of bread crumbs PLUS 1/4 cup for dusting. The directions do not state that the cup of bread crumbs goes into the mix. Am I wrong, or should this be edited in? This recipe looks great, like what my mother used to make.
Lana Stuart says
Joan - yes, you are correct! I must have just overlooked that in writing the recipe. Thanks for letting me know. I've republished the corrected recipe :-)
gloria patterson says
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
Lana Stuart says
That's probably a good idea, Gloria. I should do that, too.
sylvia says
you do add the cup of bread crumbs to the mixture don't you?
Lana Stuart says
You do, Sylvia. Then the 1/4 cup is used to lightly dust the outside of the patties/cakes/croquettes before frying.
gloria patterson says
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.
Lana Stuart says
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.
Liz says
Love this simple recipe and salmon. Thank you.
Lana Stuart says
You're welcome, Liz!
Julie says
Can't wait to make these tonight! My mouth is watering just reading about it...it's still breakfast time!
duodishes says
Oh goodness, these are a nice throw back to our Southern roots. Mmmm mmm good.
bree1972 says
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!
Miss P says
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
breadplusbutter says
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.