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Salmon Croquettes

Crispy, golden brown Salmon Croquettes filled with tender, flaky salmon make for an irresistible comfort food and perfect family gathering dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (14.75 oz) salmon, drained and flaked Canned salmon provides a convenient and budget-friendly protein.
  • 1/2 cup breadcrumbs Use fresh breadcrumbs for better texture.
  • 1/4 cup chopped onion Adds flavor to the patties.
  • 1/4 cup chopped bell pepper Adds sweetness and color.
  • 2 large eggs, beaten Acts as a binding agent.
  • 1 tablespoon Dijon mustard Enhances flavor.
  • 1 tablespoon mayonnaise Adds moisture.
  • 1 teaspoon garlic powder For seasoning.
  • to taste Salt and pepper Season to your preference.
  • Oil for frying Use enough to cover the skillet.

Method
 

Preparation
  1. Start by draining and flaking the canned salmon in a mixing bowl to ensure there are no big chunks left behind.
  2. Add breadcrumbs, chopped onion, chopped bell pepper, beaten eggs, Dijon mustard, mayonnaise, garlic powder, salt, and pepper to the bowl with salmon. Mix until well combined but not overworked.
  3. Take about 2 tablespoons of the mixture and shape it into a patty (about 2 inches wide). Repeat until all the mixture is formed into patties.
Cooking
  1. In a skillet, heat enough oil over medium heat to cover the bottom. Ensure the oil is nice and hot but not smoking.
  2. Gently place the patties into the hot oil, cooking for about 3-4 minutes on each side, or until they are golden brown and crispy.
  3. Once cooked, transfer the croquettes to a paper towel-lined plate to absorb excess oil, and enjoy warm.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. Reheat in a skillet or bake in the oven at 350°F (175°C) for about 10 minutes to retain crispiness.