Salmon Croquettes are golden brown outside, creamy and savory inside. Excellent in salads or served with hot biscuits.
This recipe is a variation of my dear Aunt B.’s Salmon Patties. We worked together to develop the croquettes by adding 1/4 cup of cornbread crumbs from a slice of Homemade Self-Rising Cornbread. We also added onions and seasoning. Easy to make!
The skinless/boneless Pink Salmon distributed by Icicle Seafoods is our preferred brand because it tastes great. However, it releases a strong fishy smell as it fries. Thankfully, there is an effective home remedy that will drastically reduce the unpleasant aroma. Before frying, fill a small saucepan with water and 1/4 cup of white distilled vinegar. Bring to a roaring boil. Keep boiling while frying Salmon Croquettes.
After frying all the salmon patties, quickly clean up. First, add more water and vinegar to saucepan. Allow to boil while cleaning.
Open a window if weather is good. Wipe stove and backsplash with a soapy dish cloth. Dry with a towel. Spray a little air freshener.
After cleaning, continue boiling vinegar and water for 20 minutes. These effective steps will help freshen the air.
Chicken of the Sea’s Pink Salmon is very mild. Great for making salads. However, not recommended for making Salmon Croquettes or Salmon Patties because the flavor disappears after cooking. My aunt and I tried this brand twice. We both prefer Double Q (pictured above) because of the robust flavor.