Never Enough Thyme

A southern cook sharing recipes and travels

  • Home
  • Recipes
  • Travel
  • Garden&Home
Home » Food » Main Dishes » Salmon Croquettes

By Lana Stuart 15 Comments

Salmon Croquettes

Classic Salmon Croquettes - a very classic preparation using the common grocery store canned salmon. Inexpensive and elegant. From @NevrEnoughThyme https://www.lanascooking.com/salmon-croquettes/
Jump to Recipe

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 They were originally made of beef, probably leftovers that needed to be used up.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.

Salmon Croquettes ingredients

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


Like This Recipe? Pin It!

Classic Salmon Croquettes - a very classic preparation using the common grocery store canned salmon. Inexpensive and elegant. From @NevrEnoughThyme https://www.lanascooking.com/salmon-croquettes/

Continue to Content
Salmon Croquettes

Salmon Croquettes

Yield: 6-8 croquettes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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

  1. In a medium bowl, mix together the salmon, egg, celery, onion, dill and garlic powder. Form the mixture into eight patties.
  2. 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

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Lodge 10.25 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet Pan for Stovetop of Oven Use
    Lodge 10.25 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet Pan for Stovetop of Oven Use
  • Pyrex Glass Mixing Bowl Set (3-Piece)
    Pyrex Glass Mixing Bowl Set (3-Piece)
  • OXO Good Grips Wooden Corner Spoon & Scraper
    OXO Good Grips Wooden Corner Spoon & Scraper
Nutrition Information:
Yield: 8 Serving Size: 1
Amount 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
Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.
© Lana Stuart
Cuisine: American / Category: Main Dishes

Be sure to follow me on instagram and hashtag #nevrenoughthyme or tag @nevrenoughthyme so I can see and share what you make! if you like this recipe, be sure to follow me on social media so you never miss a post:

| facebook | instagram | pinterest | twitter |

Filed Under: Archives, Fish and Seafood, Food, Main Dishes Tagged With: Atlanta food blogger, Buford Georgia, cooking, croquettes, dill, Food, frying, oil, recipes, salmon, salmon croquettes

About Lana Stuart

Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.

Subscribe

Get the latest delicious goodness straight to your inbox!

Previous Post: « Spring Salad with Strawberries and Sweet Balsamic Dressing
Next Post: Roasted Asparagus »

Reader Interactions

Comments

  1. gloria patterson says

    at

    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

    Reply
    • Lana Stuart says

      at

      That’s probably a good idea, Gloria. I should do that, too.

      Reply
  2. sylvia says

    at

    you do add the cup of bread crumbs to the mixture don’t you?

    Reply
    • Lana Stuart says

      at

      You do, Sylvia. Then the 1/4 cup is used to lightly dust the outside of the patties/cakes/croquettes before frying.

      Reply
  3. gloria patterson says

    at

    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.

    Reply
    • Lana Stuart says

      at

      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.

      Reply
  4. Liz says

    at

    Love this simple recipe and salmon. Thank you.

    Reply
    • Lana Stuart says

      at

      You’re welcome, Liz!

      Reply
  5. Julie says

    at

    Can’t wait to make these tonight! My mouth is watering just reading about it…it’s still breakfast time!

    Reply
  6. duodishes says

    at

    Oh goodness, these are a nice throw back to our Southern roots. Mmmm mmm good.

    Reply
  7. bree1972 says

    at

    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!

    Reply
  8. Miss P says

    at

    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

    Reply
  9. breadplusbutter says

    at

    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.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search

Stay up to date

Get the latest delicious goodness straight to your inbox!

Follow Never Enough Thyme

Footer

Recipes by Month

Recipes by Category

About
Privacy Policy
Terms of Use
Contact Us

I’m Lana Stuart, the cook, photographer, author and occasional traveler here at Never Enough Thyme. I truly appreciate every person who visits and am so pleased when one of my recipes works out well for you! Read More…

Never Enough Thyme is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

Copyright © 2019 · Divine theme by Restored 316

Copyright © 2019 Never Enough Thyme