Salmon Croquettes (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/2 cup Panko breadcrumbs
02 -
1/4 cup all-purpose flour
03 -
1/2 teaspoon garlic powder
04 -
1/2 teaspoon salt
05 -
1/4 teaspoon black pepper
→ Wet Ingredients
06 -
15 oz salmon flakes (or 3 cans of 5-oz canned salmon, drained and flaked)
07 -
1/2 green bell pepper, cubed
08 -
1/2 red bell pepper, cubed
09 -
1 egg, lightly beaten
10 -
1/4 cup mayonnaise
11 -
1 tablespoon Worcestershire sauce
12 -
1/4 cup chopped cilantro
13 -
1 tablespoon olive oil
# Instructions:
01 -
Gather and measure all ingredients. Flake the salmon using forks and ensure it's bone-free if canned.
02 -
In a large bowl, combine Panko, flour, garlic powder, salt, and pepper.
03 -
In another bowl, mix salmon, bell peppers, egg, mayonnaise, Worcestershire sauce, cilantro, and olive oil.
04 -
Fold the wet ingredients into the dry until just combined. Mixture should be moist but hold its shape. Add breadcrumbs if needed.
05 -
Lightly wet your hands, form the mixture into balls or patties of even size.
06 -
Heat oil in a skillet to 350°F. Fry croquettes for 2–3 minutes per side until golden brown. Drain on paper towels.
07 -
Preheat oven to 400°F. Grease a baking sheet and bake croquettes for 10–12 minutes per side or until golden brown. Optional: brush with oil or butter for crispiness.
08 -
Let cool slightly before serving. Serve with tartar sauce, lemon aioli, or your favorite dip.
# Notes:
01 -
You can refrigerate the mixture for 15–20 minutes for easier shaping.
02 -
Check internal temperature to reach 165°F for doneness.
03 -
Canned or fresh salmon both work well, just ensure it's flaked and drained.
04 -
Add more breadcrumbs if the mix feels too wet.