Description
This Salmon Croquettes recipe features flavorful, tender salmon mixed with crisp bell peppers and herbs, coated with breadcrumbs, and cooked to a golden brown perfection. Whether you prefer frying for a crispy crust or baking for a healthier twist, these croquettes are an easy, delicious appetizer or main dish. Perfectly moist and seasoned, they pair beautifully with various dipping sauces.
Ingredients
Units
Scale
Salmon
- 15 oz salmon flakes (or 3 cans of 5-oz canned salmon, drained and flaked)
Dry Ingredients
- 1/2 cup Panko breadcrumbs
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wet Ingredients
- 1/2 piece green bell pepper (cut in cubes)
- 1/2 piece red bell pepper (cut in cubes)
- 1 egg (lightly beaten)
- 1/4 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1/4 cup cilantro (chopped)
- 1 tablespoon olive oil
- Avocado oil (for frying, amount as needed)
Instructions
- Mise en Place: Gather and pre-measure all ingredients to organize the cooking process smoothly and prevent missing any components.
- Flake the Salmon: For fresh salmon, ensure it is fully cooked and cooled, then flake gently with two forks to maintain a chunky texture. For canned salmon, drain thoroughly, remove skin and bones, and flake carefully without overworking the fish to avoid mushiness.
- Combine Dry Ingredients: In a large bowl, whisk together Panko breadcrumbs, all-purpose flour, garlic powder, salt, and black pepper for even binder distribution.
- Mix the Wet Ingredients: In another bowl, combine the flaked salmon, mayonnaise, Worcestershire sauce, chopped green and red bell peppers, chopped cilantro, olive oil, and lightly beaten egg.
- Integrate Everything: Gently fold the wet mixture into the dry ingredients just until combined. The mixture should be moist but hold shape. If too wet, add breadcrumbs one tablespoon at a time until consistency is right. Avoid over-mixing to keep croquettes tender.
- Chill the Mixture (Optional): Refrigerate the mixture for 15-20 minutes to help croquettes hold their shape during cooking.
- Form the Croquettes: With lightly wet hands, scoop and shape the mixture into uniform balls or flattened patties for even cooking.
- Prepare for Frying: Heat avocado oil in a large skillet over medium heat to approximately 350°F (175°C). Test by dropping a breadcrumb; it should sizzle and float immediately.
- Fry the Croquettes: Place croquettes carefully into the hot oil in batches, avoiding overcrowding. Fry each side for 2-3 minutes until golden brown and crispy.
- Baking Alternative: Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Arrange croquettes spaced evenly. Bake for 10-12 minutes, flip, then bake an additional 10-12 minutes until golden brown. Optional: brush with melted butter or oil for extra crispness. Ensure internal temperature reaches 165°F (74°C).
- Drain and Serve: Transfer cooked croquettes to paper towel-lined plate using a slotted spoon to drain excess oil. Let cool slightly before serving. Serve with dipping sauces like tartar, lemon aioli, or remoulade for a delicious finish.
Notes
- Use fresh or canned salmon based on availability; canned requires removing skin and bones for best texture.
- Chilling the mixture before cooking helps maintain croquette shape and improve texture.
- Do not over-mix the ingredients to prevent tough croquettes.
- Frying yields a crispier crust, while baking is a lighter, healthier alternative.
- Test oil temperature before frying to avoid greasy croquettes.
- Uniform croquette size ensures even cooking.
- Adding melted butter before baking boosts crispiness and flavor.
