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better than ever salmon croquettes

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Salmon Croquettes

Still cooking from the pantry! These salmon croquettes are easy, oh so delicious, and I used canned salmon from the pantry! You know most of us have canned salmon in the pantry “just in case”. Also, as I’ve said in earlier post regarding our current situation with lack of choices at the grocery store, canned meats like salmon and tuna were readily available. And folks, I’m telling you that produce is abundant! The fresh produce also helps us fight this virus with the loaded vitamins we get!

This is a link for the salmon I used which was a can of wild Alaska salmon. https://amzn.to/3bckaQu


You don’t have to use wild Alaska salmon, there are other great choices in the grocery store or if you’re shopping online these days.

better than ever salmon croquettes



Mom made great salmon croquettes growing up! I kicked up the recipe we grew up with by adding fresh herbs, Panko breadcrumbs and I’ve added a little Dijon and mayonnaise to the ingredients!! They really are delicious! Sides that would be good are potatoes, mashed or pan fried, Mac n cheese would be great, and a simple salad or any green vegetable would work. Sautéed spinach would be great.
I served these with just a simple tarter sauce. Here’s my tarter sauce recipe which we love!!
http://www.the2spoons.com/so-good-simple-tarter-sauce/.

Want another recipe from cooking things we readily have? Here’s my chicken spaghetti! It was great!
https://the2spoons.com/easy-cheesy-chicken-spaghetti/

Here’s the recipe for the salmon croquettes! Enjoy!

Salmon Croquettes

Print Recipe
Servings: 4 Servings
Course: dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 14.5 oz Can salmon
  • 1 Cup Panko breadcrumbs divided (if you don’t have Panko, crush crackers)
  • 1 Tbsp Fresh parsley (dried if you don’t have fresh)
  • 2 Green onions, tops and bottom, diced
  • 1/2 Tsp Garlic, minced
  • 1 Tsp Mayonnaise
  • 1/2 Tsp Dijon mustard (you could use regular mustard if you don’t have Dijon)
  • 1/2 Tsp Old Bay
  • Zest of one lemon
  • 1/4 Tsp Salt
  • 1/4 Tsp Black pepper
  • 1 Egg yolk
  • 1/2 Cup Panko for dredging
  • 6 Tbsp Olive oil

Method
 

  1. In a large mixing bowl stir together 1/2 cup panko bread crumbs, parsley, green onions, garlic, mayonnaise, lemon zest, dijon mustard, old bay seasoning, egg yolk, 1/4 tsp salt (or to taste) and 1/4 tsp pepper.
  2. Add salmon then toss well to evenly coat with mixture. Scoop mixture 1/3 cup at a time creating 4 equal portions.
  3. Pour remaining 1/2 cup panko into a shallow dish. Press and shape portions into 3-inch patties.
  4. Pour the oil into a large non-stick skillet. Add four salmon patties (if needed carefully tilt pan for oil to run under salmon if it isn’t already). Let fry until golden brown on bottom, about 2 minutes. Carefully flip and continue to cook until second side is golden brown and patties are just cooked through, about 2 minutes longer.
  5. Let drain on paper towel. Serve warm with lemon wedges for spritzing over and tarter sauce if you’d like.