Growing up with both parents from South Carolina meant we ate real soul food – real Southern cooking. One of the things my parents made that I especially loved were Salmon Croquettes. They were quick, easy, and of course, yummy!
The other night, when I was not in the mood to do anything, let alone cook, I’d remembered my mom had given me some salmon (in the can). I decided to make some salmon croquettes. Listen, I haven’t made these things since my husband and I first began dating, which is almost 6 years ago. Therefore, my salmon croquette making skills were a little dusty. Plus, we were all out of bread crumbs or panko, so I had to improvise. Although I didn’t use fresh salmon, and didn’t use bread crumbs, my salmon croquettes were amazing! I’m not just hyping up myself.
I posted a photo of the finished product and was asked to provide the recipe. Keep reading for my salmon croquette recipe, and try it out for yourself.
Ingredients
3 tbsp Old Bay Seasoning
3 tbsp unsalted butter (melted)
1 tsp kosher salt (or less depending on your likes)
16 oz boneless salmon
1 1/2 cups bread crumbs (I used 3 tbsp of flour… I think)
4 scallions finely chopped
1 small red onion finely chopped
2 garlic cloves chopped
1 egg beaten
Canola Oil for Frying
Instructions
1. Break salmon into pieces in a large bowl. Add the remaining Old Bay and salt along with the bread crumbs, butter, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined.
2. Spoon 1 tbsp of the mixture into your hand, and roll into a ball. Then, flatten into a patty. Place on patty on parchment paper until you’re completed with making all of the patties.
3. Add oil to a 12″ cast-iron skillet until it reaches a depth of 1/2″. Heat over medium-high heat until oil registers 325° on a deep-fry thermometer.
4. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes.
5. Transfer croquettes to a paper towel–lined plate and repeat with remaining patties.
Check out Saveur’s version using fresh salmon here
