A Salmon Croquette is a small, formed disc (some may call it a patty) made with flaked, canned salmon, herbs, and seasonings. I grew up on these; my mother made them on a regular basis and I looked forward to it. They’re pan fried, crispy on the outside, and soft in the middle. If you’re not familiar, try them at least once! Today we had a mother/daughter day at her house and she cooked these up but added a little heat, which I loved.
If you’re not a salmon fan, do NOT run!
Just continue to read before you say ‘ugh’. It’s not a big piece of fish, it won’t kill you. However, stay away if you’re allergic.
You know how you have certain dishes that you grew up eating – the ones that you’re used to and don’t give much thought until you get older? When that happens, you appreciate them.
For me, those foods would include (and I don’t mean all together) butterbeans (we would put ketchup on them…just try it sometime), a bone in chicken breast dish with a creamy sauce that I can’t replicate to save my life, her biscuits and gravy, and salmon croquettes.
I can remember thinking as a kid “What in the hell is a croquette?“. But as far as I remember I don’t think I ever asked.
I just ate.
By the way, here’s the official definition according to Wikipedia:
A croquette is a small fried food roll containing usually as main ingredients mashed potatoes, and/or minced meat (veal, beef, chicken, or turkey), shellfish, fish, vegetables, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, often encased in breadcrumbs.
The croquette is usually shaped into a cylinder or disk, and then deep-fried. The croquette (from the French croquer, “to crunch”) was a French invention that gained worldwide popularity, both as a delicacy and as a fast food.
My mother typically has never measured, weighed, or really went by any recipe. The food she made she literally just put together and it was always good.
Sometimes I have that knack…. sometimes not so much.
If you aren’t familiar with horseradish mustard, here’s a pic of what she used.
I will be buying this from now on.
Let’s Make Salmon Croquettes
Combine the dipping sauce ingredients together in a small bowl; refrigerate.
Begin by opening the can of salmon and drain it – I like to de-bone (or fillet?) the salmon before using it, but you don’t have to.
It’s those tiny little round bone thingy’s that gross me out so I have to get rid of them.
Next, mix the salmon and egg until combined. Then throw in the rest of the ingredients. Mix together (my mother used her hands, and so do I).
Then form into burger-sized croquettes.
Heat a grill or saute pan over medium-high heat and add the canola and chili oil.
If you don’t have chili pepper oil, that’s ok – there’s enough heat in the croquettes themselves if you’re a heat-a-holic.
When the oil is hot, add the salmon croquettes to the pan.
Cook them for about 5-7 minutes, or until golden brown on the bottom, then flip.
Cook about another 5-7 minutes until browned on the bottom.
Remove from heat.
Immediately grab a fork, cut into one and dunk it into the dipping sauce.
Then get a plate and have one.
Want more salmon croquette inspiration?
Salmon Croquettes from Grandbaby Cakes
Salmon Croquettes with Dill from Skinnytaste
Salmon Croquettes with Cilantro Mayonnaise from Spicy Southern Kitchen