Salmon Croquettes Spiced Up 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 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.

SPICY SALMON PATTIES

Steps:

• Place the first 5 ingredients in a blender or food processor; cover and process until mixture resembles fine crumbs. , In a bowl, combine the eggs, salmon, onion, green pepper, jalapeno, garlic and 1/2 cup crumb mixture. Shape into eight 1/2-in.-thick patties. Coat with remaining crumb mixture., In a large nonstick skillet over medium heat, cook patties in oil until golden brown, 4-5 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.

SEASONED SALMON PATTIES

Steps:

• Break up salmon into fine pieces and place in a medium bowl. Add onion, garlic, dill, parsley, and chives. Crack both eggs into the bowl. Mix in bread crumbs, lemon-pepper seasoning, and pepper until thoroughly combined. Form salmon patties with a 1/4-cup scoop; set aside.
• Heat oil in a frying pan over medium heat. Place patties in pan and fry until golden brown on both sides, about 5 minutes per side.

SALMON CROQUETTES

Steps:

• Drain salmon and mash.
• Add relish,onions, cream,salt and pepper.
• Shape into 12 balls.
• Roll in corn flakes.
• Place in baking pan.
• Bake in a pre heated 350F degree oven for 35 minutes.

SPICED SALMON

Steps:

• Mix all ingredients except salmon; brush over salmon., Place salmon, skin side down, on an oiled grill rack or on a lightly oiled baking sheet. Grill, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 10-15 minutes.

SALMON CROQUETTES (SPICED UP)

Steps:

• Preheat oven to 375 degrees.
• Mash and mix all ingredients together, except the last two, (salsa and 1/4 c wheat germ) Shape into 4 cakes and coat with 1/4 cup wheat germ or breadcrumbs.
• oil a cookie sheet with 2 or 3 tablespoons of olive oil or spray with veggie spray.
• Heat cookie sheet with oilor spray in oven until hot.
• Place cakes on hot cookie sheet and cook in oven for 5 to 7 minutes, turn cakes over and cook a further 5 to 7 minutes.
• Top each cake with 2 tablespoons salsa or chilli 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.