Salmon Croquettes are moist and savory deliciousness enclosed in a golden brown crust. Easy to make with simple ingredients.
Excellent in salads or sandwiched between a hot biscuit.
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.
How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.
- 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
- In large bowl, combine salmon with juice, cornbread crumbs, flour, egg, 3 tablespoons of evaporated milk, salt, and black pepper to taste.
- Stir mixture. Should be slightly smooth with lumps of cornbread crumbs. If not, add 1 more tablespoon of evaporated milk. Stir and set aside.
- Spoon vegetable oil into a medium-sized skillet. Warm over low heat until oil is hot.
- Make a croquette by slowly pouring 3 tablespoons of salmon mixture into hot oil. Repeat until no mixture remains. Makes about six patties.
- Cook 3-4 minutes over low heat. Flip over and fry until golden brown.
- Drain on paper towels. Serve hot.