Fresh Salmon Croquettes Food

EASY SALMON CROQUETTES

Steps:

• combined the canned salmon, diced onions, seasoning salt, black pepper, lemon juice, bread crumbs, and egg into a large mixing bowl.
• Fold the ingredients until everything is well incorporated.
• Form the salmon mixture into patties, then set to the side.
• Pour 1/2 cup of vegetable oil into a skillet, and place it over medium heat.
• Once the oil is nice and hot, add in a few patties and fry each side until it's nice and golden.
• Serve and enjoy for breakfast, lunch, or dinner!

FRESH SALMON CAKES

Steps:

• Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
• Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet. They can be frozen at this point, then bagged together to cook from frozen when you want them. Double cooking time if frozen.
• Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately.

FRESH SALMON CROQUETTES

Steps:

• Combine salmon, 1/8 cup mayonnaise, bread crumbs, green onion, egg white, lemon juice, and Cajun seasoning in a bowl. Mix well and shape mixture into 1/2-inch thick patties.
• Heat butter in a nonstick skillet over medium heat. Add patties and cook until golden brown, 3 to 4 minutes per side.
• Combine 1 tablespoon mayonnaise and Dijon mustard together in a bowl. Serve sauce with croquettes.

SALMON CROQUETTES

Steps:

• In a large frypan, heat butter over medium high heat, and sauté onion and garlic powder.
• Add salmon, season with salt and pepper (you may wish to add dill) and heat through.
• Add flour and stir well.
• Add milk gradually stirring constantly until mixture thickens and forms a ball.
• Remove mixture to plate and allow to cool completely (this may be done the day before, and the mixture placed in the refrigerator--it's easier to work with this way).
• Form into oval shaped croquettes, dip in egg and dredge in bread crumbs.
• Deep fry in hot oil, and drain on paper towels.
• This recipe can be made with practically anything, fish, chicken, ham, vegetables (spinach is lovely).

SALMON CROQUETTES WITH FRESH SALMON

Steps:

• Finely chop the salmon using a food processor.
• Transfer salmon to a bowl with baking mix, onion, bell pepper, parsley, egg, garlic, Worcestershire, seasoned salt, and seafood seasoning. Mix until the ingredients are well blended.
• Form the mixture into 8 small patties, and place onto a plate lined with waxed paper. If you are struggling to form the patties due to the mixture being sticky, rinse your hands after forming every few patties, as the mixture is easier to work with while your hands are clean. Refrigerate the patties for 30 minutes.
• Heat the vegetable oil in a skillet over medium heat. Place the cornmeal into a shallow dish and dredge each patty in the cornmeal, pressing lightly so that the cornmeal adheres to both sides of the patties.
• Working in batches, cook the patties in the oil until golden and cooked through, 3 to 4 minutes per side.

SALMON CAKES

Steps:

• Preheat the oven to 350 degrees F.
• Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
• Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
• Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
• Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
• Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

SALMON CROQUETTES

Steps:

• In a medium frying, heat olive oil on medium heat for 1-2 minutes. Add the salmon steaks and cook for 7-8 minutes per side or until the inside is no longer pink but still moist. Set aside to cool for 5 minutes. Once cooled, remove the skin and small bones until only the flesh remains. Transfer the salmon to a large food processor and blend with the remaining ingredients until smooth and combined. If you prefer a chunkier texture, pulse until get you the desired consistency. Set aside in the fridge for about one hour to cool. Just before removing the salmon mixture from the fridge, heat 1 cup of oil to a large frying pan on medium-high heat for 2-3 minutes. To ensure the oil is hot enough, place a toothpick in the center of the pan, touching the bottom. If bubbles appear around the toothpick then the oil has reached the ideal heat for frying. Pour the cornmeal onto a large flat plate. Scoop 1 heaping tablespoon of the salmon batter and roll into a ball then lightly coat with the cornmeal. Transfer to the frying pan (a batch of 8 at a time) and cook for 2-3 minutes per side or until lightly browned and crispy. Transfer the croquettes to a large plate lined with paper towels and lightly salt with sea salt. Repeat the cooking process with the remaining croquette batter. Serve immediately with the spicy avocado dip. To prepare, simply mash the avocado and mix with the remaining ingredients. Taste to adjust seasoning, if needed. Store in the fridge in an air tight container for 2-3 days or in the freezer for up to 3 months.

SALMON CROQUETTES

Steps:

• Preheat oven to 425°F and line a pan with parchment paper.
• In a large bowl add all ingredients, reserving 2 tablespoons of olive oil.
• Mix to combine and form into 9 patties. I use a slightly heaping ¼ cup measuring cup to form the patties. Press them well (but gently) so they do not fall apart.
• Bake salmon croquettes for 13-15 minutes or until browned.

SOUTHERN SALMON CROQUETTES

Steps:

• In a large bowl, add salmon, flour, onion, green pepper, egg, worcheshire sauce, salt, pepper flakes and black pepper and mix until well combined. The mixture will be somewhat softer and looser so you will have to handle with care but don't worry, they will fry up just fine.
• Add cornmeal to a plate and set aside.
• Shape medium to small sized patties then carefully roll in cornmeal and set aside. (If you want to make them easier to work with, add to the refrigerator for about 15 minutes to firm up more).
• Add oil to cast iron skillet and heat until oil reaches 375. Fry croquettes until golden brown on both sides, about 2-3 minutes on each side, and drain on paper towels then serve.

SALMON CROQUETTES

Steps:

• Drain the liquid from the canned salmon into a measuring cup. Flake the salmon into a large bowl, and set aside.
• In a large bowl, gently mix the canned salmon, eggs, onion, garlic, ¼ cup breadcrumbs, white pepper, green onions, hot sauce, Cajun seasoning, and salt.
• Grab about 2-3 tablespoons of the mixture, then shape it into a croquette using your hands into an oval shape - just like an egg. Repeat the process until the salmon mixture is all used up.
• Lightly dip the croquettes into the extra egg mixture until it is completely coated. Then roll them in breadcrumbs. Set aside.
• Heat a small non-stick frying pan with medium-high heat, then add about ½ cup of oil. Let the oil heat until it reaches about 350℉/177℃.
• Gently place croquette in oil using a frying spoon, if needed, then fry about two minutes per side or until golden brown. You may have to do it in batches to prevent the croquettes from getting soggy.
• Transfer to a plate lined with paper towels and serve warm with remoulade sauce.

CAJUN SALMON CROQUETTES

Steps:

• Chop celery and green onions using a food processor (paid link). Place in a large bowl.
• Remove the skin from the salmon filet and chop your salmon into small diced pieces. Add diced salmon, breadcrumbs, and seasonings to the same bowl. Slightly scramble your egg then add to bowl.
• Using a spatula, fold ingredients together until it binds, cover, and refrigerate for 30 minutes.
• Remove salmon mixture from the refrigerator and form into flattened balls.
• Place Ritz crackers into a large zip lock bag and crush well. Dredge salmon balls with finely crushed crackers.
• Heat cooking pan to medium heat and add cooking oil. Fry salmon balls for 3 minutes on each side. Remove from heat and place on paper towels to absorb excess oil.
• For the remoulade sauce, add all sauce ingredients into a bowl and whisk (paid link) together until smooth. Serve immediately.

SALMON CROQUETTES WITH DILL SAUCE

Steps:

• To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside.
• Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
• Put a dollop of the dill sauce on top of each patty and serve.

SALMON CROQUETTES

Steps:

• Drain the salmon well and place in a large mixing bowl.
• Lightly beat the eggs in a separate bowl.
• To the bowl with the salmon, add the bell pepper, onion, Greek yogurt Worcestershire, kosher salt, pepper, celery salt, hot sauce, parsley, and beaten eggs.
• With a fork, mix until evenly combined.
• Place the cornmeal in a shallow dish (a pie plate works well). Line a sheet pan with parchment paper and place it near the cornmeal.
• Shape the salmon mixture into 8 patties, then lightly coat both sides of each in the cornmeal. To shape the patties, squeeze lightly with your hands discarding a little bit of liquid that may come out of the patties. Press them together gently but with enough force so that they hold together. The patties will feel loose, wet, and delicate; be patient and do your best, they'll cook up fine! Place the patties on the baking sheet as you go.
• Cover the pan with plastic and refrigerate for at least 15 minutes or up to 1 day.
• While the patties chill, prepare the dipping sauce: In a medium bowl, whisk together the Greek yogurt, lemon juice, Dijon, salt, hot sauce, and herbs. Refrigerate if you won't be serving within 30 minutes.
• To cook the patties, heat 1/2 tablespoon oil in a large nonstick skillet over medium heat. Once the oil is hot and shimmering, swirl the pan, then gently place the first batch of patties in the skillet so that they are not touching (I can fit 4 at a time in my skillet, but you may need to cook additional batches if your skillet isn't large enough). Cook 3 to 4 minutes on each side, until the outsides are crisp and golden and the interiors are cooked through. Add the remaining 1/2 tablespoon olive oil, swirl, then repeat with remaining patties. If at any point the croquettes begin to stick, add more oil as needed. If desired, keep the croquettes warm in a 250 degree F oven between batches. Enjoy hot with dipping sauce.

FRESH SALMON CROQUETTES

Steps:

• Put the salmon through the medium blade of a meat grinder into a large bowl. Lacking a meat grinder, chop the salmon by hand or place it in a food processor and pulse briefly until chopped medium fine, then transfer it to a bowl. Be careful not to chop the fish too fine or the croquettes will be dry.
• To the salmon add the bread crumbs, cream, shallots, garlic, herbs, mustard, eggs, lemon juice, Tabasco, salt, and pepper. Using your hands or a wooden spoon, mix thoroughly. Form the mixture into six burgerlike patties, each about 3/4 inch thick. Spread about 1/2 cup flour on a plate and dip the patties, one at a time, in it to coat on both sides, shaking off any excess.
• Heat the oil in a large heavy skillet over medium heat; it should be hot enough so a sprinkle of flour sizzles on contact. Add the butter to the hot oil and, as soon as it has melted, add the salmon croquettes and fry until cooked through and golden brown on both sides, about 5 minutes per side.
• Using a slotted spoon, transfer the croquettes to paper towels to drain, then serve immediately.