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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.