African American Salmon Croquettes Recipes

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!

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.

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.

SOUTHERN SALMON CROQUETTES

Steps:

• Heat butter in cast iron skillet over low to medium heat.
• Add in diced red bell pepper and diced shallots and saute until softened and golden. Set aside and let them cool.
• In a mixing bowl, whisk eggs, yogurt, salt, pepper, capers, lemon zest, and Worcestershire sauce together.
• Drain liquid from canned salmon filet (and bones if your brand had bones).
• Mix salmon, bread crumbs, diced parsley, seasonings, sautéed peppers and onions with the whisked egg mixture until well combined.
• Use an ice cream scoop to scoop mix and form into salmon patties using your hands.
• Once formed into a firm, pressed croquette, roll in cornmeal and set aside until all 12 are done.
• Heat oil in the skillet over medium heat and fry Salmon Croquette for 2-3 mins on each side until golden brown and crisp.
• Assemble the Salmon Croquettes with cornmeal and spray the tops of the Salmon Croquettes with olive oil from a spray bottle.
• Preheat the oven to 425F / 220C / gas 7 and bake on a foil-lined baking tray for 5-7 minutes, until golden brown and crisp.
• Assemble the Salmon Croquettes with cornmeal and spray the tops of the Salmon Croquettes with olive oil from a spray bottle.
• Preheat Air Fryer to 360F / 180C.
• Add Salmon Croquettes to the air fryer basket and cook for 6-8 minutes, turning the patties over halfway through the cooking time.

SALMON CROQUETTES

Steps:

• If using canned salmon, drain and discard the liquid. Flake the salmon into a large bowl; set aside.
• Heat olive oil in a large sauté pan over medium and sauté peppers and onions until translucent, 3 to 5 minutes. Add garlic and sauté for another 30 seconds; let cool slightly.
• Add the sautéed veggies to the bowl with the salmon, along with 1 egg, 1/4 cup flour, the parsley, seafood seasoning, hot sauce, salt and pepper. Chill the mixture in the refrigerator for 20 minutes, or pop into the freezer for 5 to 10 minutes.
• Using your hands, shape the chilled mixture into 1-inch-thick patties.
• Set up three separate plates or shallow bowls: one filled with the remaining 1/4 cup flour, another with the egg and a third with the panko. Season the panko with the seasoning of your choice, then lightly dip each croquette into the flour, egg then panko, coating to cover. Set the croquettes aside.
• Wipe out the same pan, and heat about 1/4 cup vegetable or canola oil over medium. Drop a bread crumb in the oil, and see if it sizzles.
• Gently place croquettes in oil, making sure not to crowd the pan, and pan fry until golden brown on both sides, about 3 to 5 minutes per side.
• Transfer to a paper towel-lined plate and serve warm, with tartar sauce or hot sauce if desired.

SALMON CROQUETTES

Steps:

• In a large bowl, combine the salmon, 1/2 cup milk, 1/2 cup crumbs, relish, celery and onion. With wet hands, shape 1/4 cupfuls into cones. Dip into remaining milk, then into remaining crumbs. Heat oil in a deep-fat fryer to 365°. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or until golden brown, Drain on paper towels; keep warm., In a small saucepan, combine tartar sauce ingredients; cook over medium-low heat until heated through and slightly thickened. Serve warm with croquettes.

BEST EVER SALMON CROQUETTES

Steps:

• Drain salmon, reserving 1/4 cup liquid.
• Remove skin and bones.
• Place salmon in mixing bowl, breaking up into smaller pieces.
• Add egg, mixing thoroughly.
• Stir in flour.
• Blend in potato flakes, onion and pepper.
• Combine baking powder and reserved 1/4 cup liquid.
• Stir into salmon mixture until well combined.
• Form mixture into 24 croquettes (I dont have time to stand there and make that many, I make mine a little bigger, resulting in around 10-12).
• Drop into deep hot oil (375) and fry without crowding for 3-5 minutes or until golden brown on all sides.
• Drain on paper towel.