Salmon Croquette Sandwich Recipes

SOUTHERN SALMON CROQUETTES

Steps:

• In a large bowl whisk together flour and cornmeal.
• Add salmon, bell peppers, sweet onion, seasonings, Worcestershire sauce, mayonnaise, cilantro and egg. Mix until well combined.
• Shape into about 6-8 patties. Heat oil in large skillet over medium high heat.
• Once skillet is hot cook patties for 2-3 minutes on each side or until they are a golden brown color.
• Serve immediately with your favorite dipping sauce.
• If you've tried this recipe, come back and let us know how it was!

SALMON CROQUETTE BURGERS

Steps:

• Mix salmon, eggs, green onions, celery, jalapeno pepper, onion, bread crumbs, mustard, garlic, cayenne pepper, and dill in a bowl; shape into 5 patties.
• Heat oil in a large skillet over medium heat. Tilt skillet to coat bottom of skillet completely with oil. Cook the patties in the skillet until cooked through and lightly browned, about 10 minutes per side.

SALMON PATTIES

Steps:

• In medium bowl, mix all ingredients except margarine, buns, lettuce and dill dip. Shape mixture into 4 patties, using heaping 1/2 cupfuls for each patty.
• In 10-inch nonstick skillet, melt margarine over medium heat. Cook patties in margarine over medium heat 10 to 12 minutes, turning once, until brown and cooked through.
• Fill buns with lettuce, salmon patties and dill dip.

SALMON CROQUETTE SANDWICH

Steps:

• In a small bowl, combine egg, bread crumbs, garlic powder and smoked paprika. Add salmon and mix lightly but thoroughly. Shape into 2 patties. , In a large skillet, cook patties in oil over medium heat until browned, 5-6 minutes on each side. Spread cut sides of bagels with cream cheese; sprinkle with capers. Serve patties on bagels with tomato, red onion and, if desired, dill.

SALMON CROQUETTES

Steps:

• Drain canned salmon and set aside.
• In a mixing bowl mix beaten eggs and mayonnaise together.
• Add salt, Old Bay, pepper, and lemon juice together.
• Add canned salmon, onion, and bell pepper. Stir to combine everything together.
• Add 1 cup of the bread crumbs to the mixture and stir to combine with the salmon mixture.
• Form your salmon mixture into croquettes, or patties if you prefer to call them.
• Dredge each croquette into the remaining 1/2 cup of bread crumbs to coat each side.
• Place croquettes on a parchment lined baking sheet and chill in the refrigerator for 30 minutes to 1 hour before cooking. I find that chilling helps to maintain a nice shape during cooking. If you don't have the time, you can cook them right away.
• Heat vegetable oil in a skillet over medium heat until hot for frying.
• Add salmon croquettes and cook to brown on each side, 3-4 minutes per side. Turn carefully during cooking.
• Drain cooked croquettes on a paper towel lined plate to remove excess oil before serving.

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.

SALMON CROQUETTES

Steps:

• Over medium heat, heat oil in a medium skillet. Combine canned salmon, beaten egg, green onions and 1/4 cup bread crumbs. Form into patties and dust with additional bread crumbs. Fry until golden brown, about 2 minutes on each side.

SALMON CROQUETTES

Steps:

• In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.
• Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.