Salmon Croquettes

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.

Enjoy!

Print Recipe

Salmon Croquettes

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. Recipe by Aunt B. Photography by Beverly Davis. Both for CornbreadMillionaire.com.

Cuisine

American, southern

Prep Time

20 minutes

Cook Time

8 minutes

Servings

croquettes

Ingredients

• 1 can (6 ounces) Skinless Boneless Pink Salmon
• 1/4 cup cornbread crumbs
• 1 tablespoon self-rising flour, sifted
• 1/2 cup white onions, chopped Or chopped scallions.
• 1 egg, beaten
• 3-4 tablespoons evaporated milk A small can (5 fl oz) is perfect for this recipe.
• salt to taste
• ground black pepper to taste
• 3 tablespoons vegetable oil for frying

Cuisine American, southern Prep Time 20 minutes Cook Time 8 minutes Servings croquettes Ingredients 1 can (6 ounces) Skinless Boneless Pink Salmon 1/4 cup cornbread crumbs 1 tablespoon self-rising flour, sifted 1/2 cup white onions, chopped Or chopped scallions. 1 egg, beaten 3-4 tablespoons evaporated milk A small can (5 fl oz) is perfect for this recipe. salt to taste ground black pepper to taste 3 tablespoons vegetable oil for frying

Instructions

1. In large bowl, combine salmon with juice, cornbread crumbs, flour, egg, 3 tablespoons of evaporated milk, salt, and black pepper to taste.
2. Stir mixture. Should be slightly smooth with lumps of cornbread crumbs. If not, add 1 more tablespoon of evaporated milk. Stir and set aside.
3. Spoon vegetable oil into a medium-sized skillet. Warm over low heat until oil is hot.
4. Make a croquette by slowly pouring 3 tablespoons of salmon mixture into hot oil. Repeat until no mixture remains. Makes about six patties.
5. Cook 3-4 minutes over low heat. Flip over and fry until golden brown.
6. Drain on paper towels. Serve hot.

Recipe Notes

VARIATION:   Use chopped scallions instead of chopped white onions.   Add 3 tablespoons of finely grated bell peppers, 1/4 teaspoon of minced garlic, and 1/4 teaspoon of smoked paprika to mixture before frying.