Fry

Salmon Croquettes

February  6, 2015
7 Ratings
Photo by Ryan C.
Author Notes

Growing up I saw my mother work miracles with just a can of salmon, turning this simple canned fish into delicious dinners. This is my version of her famous Salmon Croquettes. Delicately crispy, these are wonderful by themselves, with tartar sauce, dill sauce or even served cold on rye bread the next morning! —BeijingRose

Watch This Recipe
Salmon Croquettes
  • Prep time 25 minutes
  • Cook time 1 hour
  • Serves 4
Ingredients
  • 1 can of pink or red salmon, with juice
  • 3 tbsp dried minced onions
  • 1 rounded TBSP dried dill
  • 2 eggs, beaten
  • 1/2 cup self-rising flour
  • 1/4 cup corn meal (yellow or white)
  • salt and pepper to taste
  • 2 cups vegetable oil
In This Recipe
Directions
  1. Open the can of salmon, dump the whole thing in a bowl, pick out the soft bones and the dark skin, leaving only the meat and broth. (Both cats and dogs love the little soft bones and the skin, so I save them for my pets)
  2. To this salmon and broth bowl add the beaten eggs, dill, dried onions, flour, cornmeal, salt and pepper. Mix well. Should not be soupy! If it is not quite thick enough, add a little more flour, stir well and let sit for 15 minutes so the flour can absorb the flavors. NOTE: You are welcome to use finely minced fresh onion, however, I have found that the croquettes have tendency to fall apart during frying with fresh onion, so AI used the dried minced kind.
  3. Heat your oil in a wide pan so that it is no higher than an inch. When the oil is hot, take a large spoon (bigger than a TBSP, but not quite as large as a serving spoon) and drop the oval shaped patties gently into the hot oil. Fry for 2-3 minutes per side and drain well. Excellent served with mashed potatoes or grits w/cheese! Served cold the next day on rye or wheat bread, with dill mayo too! Make them half-sized and serve hot or cold with a sour-cream dill dip for parties as an hors d'oeuvre.

See what other Food52ers are saying.

  • Shirley Scoggins
    Shirley Scoggins
  • Dionne Y. Stradford-Phillips
    Dionne Y. Stradford-Phillips
  • HeavyB
    HeavyB
  • Tee Bee
    Tee Bee

6 Reviews

Shirley S. June 23, 2020
This is my absolute FAVORITE salmon croquet recipe. They are now so popular with my friends and family, that I give the dry mix away in jars as gifts. All they need to add is the salmon and the eggs.
 
HeavyB March 29, 2020
Very nice. You can make ahead and use the next morning (I like them with eggs for breakfast). I use a larger can of salmon (14.75 oz.) with the same - or almost the same - amount of dry ingredients. The three tablespoons of dried minced onion is too much even with the larger tin of salmon. With only 6 oz. it would be very strong and too much at least for me. Still, these are lovely, crispy and delightful. Thank you.
 
Dionne Y. June 15, 2018
I made these and they were delicious let them sit in fridge for a few hrs then breaded them with Pablo breadcrumbs before frying them. Will definitely make again.
 
Tee B. June 15, 2018
Your "Cook Time" says 1 hour; yet the directions say 2-3 minutes each side. Any clarity on this?
 
Dionne Y. June 15, 2018
That’s the total time it should only take 2-3 minutes to fry. Salmon is already fully cooked
 
Dionne Y. June 15, 2018
That should be Panko