I can almost hear the grease popping in Mama Sara’s cast iron skillet as the housekeeper (Josephine) prepared a batch of Salmon Croquettes. These tasty patties have not been elevated to the status of crab cakes in recent years, but Salmon Croquettes taste great, just like it’s cousin the crab cake, and are equally easy to prepare.
It’s been YEARS since I’ve eaten Salmon Croquette, so I called up one of my favorite “little chefs” to help me prepare this one.
Ingredients
- 2 Cans – 14.75 oz Fancy Alaskan Pink Salmon, such as Pink Beauty
- 2 Cups – Panko Bread Crumbs with Italian Seasoning (or use plain bread crumbs, plus 1 Teaspoon of Italian Seasoning)
- 3 Each – Scallions, cut into thin rings
- 1 Small – Yellow Onion, Chopped Fine
- 4 Each – Large Eggs
- 1 Each – Lemon, Juiced
- 2 Teaspoons -Salt
- 2 Teaspoons – Old Bay Seasoning
- Vegetable Oil For Frying
Preparation
- Step #1 – if there is a youngster in the house, let him/her help
- Remove any unwanted bones and skin from the salmon.
- Combine ingredients in a mixing bowl. Blend completely.
- Roll mixture into balls a little larger than golf balls. Place on waxed paper.
- Flatten the balls by hand until they are 3″ – 3.5″ in diameter.
- Add a thin layer of vegetable oil into a 12″ skillet and bring to a medium high heat.
- Cook uncovered until each side is a golden/brown/pink color. This will take about 6 minutes per side.
- Replenish the oil that is absorbed by the salmon croquettes a teaspoon at a time.
- Serve hot, with catchup and/or lemon juice.
You could not have chosen a more darling little helper. He will make a great chef one day. Thanks for the recipe. My mother used to make these a lot on Friday’s when we were growing up.