Salmon croquettes or as moms everywhere call them “salmon patties” were a staple in our house growing up. My mom would make a big plate of them, mix up this simple, but addicting pink sauce and we would all fight over the last one.
Recently, I began craving this classic comforting dish and whipped up a batch of crispy, buttery salmon croquettes that I just had to share with you. These little beauties can be made with fresh salmon or canned and are full of fresh lemon, herbs and light, crunchy panko breadcrumbs. They are quite delicious and are easy enough for a quick weeknight meal, but are also complex enough to serve at a dinner party.
Let’s get started…
Like I said earlier, these croquettes can be made with fresh or canned salmon and surprisingly, there is not a big flavor difference between the two, so use whichever is easier.
Note: If you are using canned salmon, you can omit one of the eggs in this recipe and use the liquid in the can instead, but if you are not a fan of the idea of using that liquid or are using pan seared or roasted salmon filets, you will need both eggs.
Begin by flaking 15 ounces of salmon into a large bowl. Add 2 large whisked eggs (or 1 egg and the liquid from the can), 1 cup of panko breadcrumbs, 1/4 cup of grated parmesan, 1 teaspoon of lemon zest and 1 tablespoon of fresh lemon juice, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper, 2 thinly sliced spring onions and about 1/4 cup of finely chopped fresh parsley into the bowl.
Mix everything together until all of the ingredients are fully incorporated. You are looking for a consistency that will form a ball easily and hold together when pressed out into a patty.
Form all of your mix into patties in your desired size and thickness and set them on a plate.
Add the remaining 1/2 cup of breadcrumbs onto a plate and press both sides of the patties into the breadcrumbs. This step is crucial as it creates a crust on the patties that not only tastes delicious, but helps to keep them together during the cooking process.
Once the patties have been formed and pressed into breadcrumbs, place a large skillet over medium heat and add 2 tablespoons of butter and 2 tablespoons of olive oil.
When the butter has melted and the skillet is warm, gently place your patties down leaving a little space between them. Let them pan sear for 3-4 minutes or until the underside is golden brown and crisp.
Carefully flip the patties and sprinkle their crispy tops lightly with salt. Let them cook on the other side until both sides are golden brown.
If you need to cook your salmon patties in batches, I suggest whipping the skillet with a paper towel and adding fresh butter and olive oil before adding the next batch.
Look how beautifully crispy that crust is! It is buttery, salty and totally delicious, but the real flavor is on the inside of these croquettes…
The flavors in these croquettes are additive with a great balance of tanginess from the lemon juice and zest, freshness from the parsley, garlicky, buttery and salty. They make me remember exactly why my mom always doubled or tripled her recipe… they go fast…
As for the sauce, my moms magic “pink sauce” was simply half mayonnaise and half ketsup (its surprisingly tasty), but if you are looking for something a little more elevated then I would love to have you try this french sauce gribiche. It is made with hard boiled eggs, olive oil, herbs and capers. Salty, tangy and amazing.
Buon appetito!
Salmon Croquettes
Ingredients
- 15 ounces of salmon, fresh or canned
- 1-2 large eggs, whisked
- 1 1/2 cup of panko breadcrumbs
- 1/4 cup of parmesan, grated
- 1 tablespoon of freshly squeezed lemon juice
- 1 teaspoon of fresh lemon zest
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 spring onions, finely chopped
- 1/4 cup of fresh parsley, finely chopped
- 2 tablespoons of butter
- 2 tablespoons of extra virgin olive oil
- lemon wedges (optional garnish)
Instructions
- Flake apart 15 ounces of salmon in a large bowl
- Add 2 large whisked eggs (or 1 egg and the liquid from the salmon can), 1 cup of panko breadcrumbs, 1/4 cup of grated parmesan, 1 teaspoon of lemon zest, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, 1 tablespoon of freshly squeezed lemon juice, 2 thinly sliced spring onions and 1/4 cup of finely chopped fresh parsley
- Mix to combine and add additional whisked egg if necessary to create a consistency that will hold a patty shape easily
- Form the mixture into balls and press into patties in your desired size and thickness
- Add the remaining 1/2 cup of panko breadcrumbs onto a small plate and press both sides of the patties into the breadcrumbs
- Add 2 tablespoons of butter and 2 tablespoons of extra virgin olive oil into a large skillet of medium heat
- Once the butter and olive oil has preheated in the pan, brown the croquettes on both sides (approximately 3-4 minutes per side)
- Serve warm and garnish with lemon wedges
