Print

Salmon Croquettes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 104 reviews

This Salmon Croquettes recipe features flaky, flavorful salmon mixed with vibrant bell peppers, cilantro, and spices, bound with breadcrumbs and eggs, then pan-fried or baked to golden perfection. Perfectly crispy on the outside and tender inside, these croquettes make a delicious appetizer or light meal served with your favorite dipping sauce.

Ingredients

Units Scale

Salmon

  • 15 oz salmon flakes (or 3 cans of 5-oz canned salmon, drained and flaked)

Dry Ingredients

  • 1/2 cup Panko breadcrumbs
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Wet Ingredients

  • 1/2 piece green bell pepper, cut into cubes
  • 1/2 piece red bell pepper, cut into cubes
  • 1 egg, lightly beaten
  • 1/4 cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup cilantro, chopped
  • 1 tablespoon olive oil
  • Avocado oil for frying (quantity as needed)

Instructions

  1. Mise en Place: Gather and pre-measure all ingredients before starting to ensure a smooth cooking process without missing anything.
  2. Flake the Salmon: If using fresh cooked salmon, flake gently with two forks maintaining some chunks for texture. For canned salmon, drain thoroughly, remove skin and bones, and gently flake with a fork to avoid a mushy mixture.
  3. Combine Dry Ingredients: In a large bowl, whisk together the Panko breadcrumbs, flour, garlic powder, salt, and black pepper for even distribution.
  4. Mix Wet Ingredients: In a separate bowl, combine flaked salmon, mayonnaise, Worcestershire sauce, diced bell peppers, chopped cilantro, and lightly beaten egg. Mix well to incorporate all ingredients.
  5. Integrate Everything: Gently fold the wet mixture into the dry ingredients just until combined, avoiding over-mixing to prevent tough croquettes. The mixture should be moist but still hold its shape; add more breadcrumbs if too wet, tablespoon by tablespoon.
  6. Chill the Mixture (Optional): For better shaping and firmer croquettes during cooking, refrigerate the mixture for 15-20 minutes.
  7. Form the Croquettes: Lightly wet your hands to prevent sticking and shape the mixture into uniform balls or flattened patties to ensure even cooking.
  8. Prepare for Frying: Heat avocado oil in a large skillet over medium heat until it reaches about 350°F (175°C). Test by dropping a breadcrumb into the oil; it should sizzle and float immediately.
  9. Fry the Croquettes: Carefully place croquettes in the hot oil without overcrowding. Fry for 2-3 minutes per side until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
  10. Alternative Baking Method: Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Arrange croquettes spaced apart. Bake for 10-12 minutes, flip, then bake another 10-12 minutes until golden brown. Check internal temperature to ensure it reaches 165°F (74°C). For extra crispiness, brush croquettes with melted butter or oil before baking.
  11. Drain and Serve: Use a slotted spoon to transfer cooked croquettes onto paper towels to drain any remaining oil. Let cool slightly and serve with dipping sauces such as tartar sauce, lemon aioli, or remoulade.

Notes

  • Use canned salmon for convenience or fresh cooked salmon for a fresher flavor.
  • Don’t overwork the salmon when flaking to maintain a light texture.
  • Adding breadcrumbs gradually helps control the mixture’s moisture for better shaping.
  • Chilling the croquette mixture before shaping helps them hold their form while cooking.
  • You can pan-fry or bake the croquettes, with baking being a healthier alternative.
  • Use avocado or olive oil for frying due to their high smoke points and mild flavor.
  • Serve croquettes with your favorite dipping sauces to enhance flavor.

Find it online: https://yummelle.com/salmon-croquettes-recipe/