These salmon croquettes are flavored with scallions, cilantro, dijon and lemon juice and has a little kick from cayenne. Cornmeal creates a crunchy outside and the salmon makes for a flakey inside. If you ever wondered what to do with canned salmon in your pantry, this is the recipe!
Salmon croquettes are small salmon cakes coated in cornmeal then pan fried. This deep fried salmon recipe can also be made in the oven. Simply spray the croquettes with cooking spray and bake in a 425F oven until golden brown.
These salmon patties are made with cornmeal but I have also seen them made with flour. It is common to serve them with either a cocktail sauce, tartar sauce or a spicy mayonnaise sauce.
This recipe is made using canned salmon which makes this recipe super easy.
The History of the Croquette
Trying to nail down the history of croquettes is quite difficult.
The modern version is that the father of modern French cuisine, Auguste Escoffier, together with Philias Gilbert wrote down the first recipe in 1798.
In the 1600’s Sephardi Jews developed a similar method with poultry and leftover breadcrumbs.
There is a croquette version in every major culinary region in the World
Some of the most notables include India with a potato filled croquette called Aloo Tikki.
Indonesia has the Kroket. A meat-filled mashed potato ball that is breaded and deep fried.
Japan developed the Korokke. A potato and vegetable croquette.
South Korea has the Goroke.
Germany and Austria has Kroketten. A potato croquette.
Ireland has Boxty. A cross between mashed potatoes and hash browns leavened with baking powder.
Russia developed the kotleta rublennaya. A minced meat croquette made of bread, eggs, salt and spices.
Cuba and Puerto Rico have a ham or chicken version of croquettes.
Various versions and names in the United States include fish cakes, crab cakes, hushpuppies, salmon croquettes.
How to Serve salmon croquettes
There are many ways to serve croquettes. These ideas are super fun to imagine. Leave a comment below if you have any other ideas so that we all may learn!
SALMON CROQUETTE SLIDERS – You can slice a dinner roll in half, butter and toast it under a broiler or in the toaster. Place the croquette inside and slather with your favorite sauce or just drizzle with fresh lemon juice. Top with some cabbage or slaw.
SALMON CROQUETTE GYROS – Place on a naan bread, top with chopped tomatoes and cucumber, serve with a yogurt sauce.
SALMON CANAPES – Serve on a cracker, top with a dollop of remoulade, cocktail sauce or tartar sauce for amazing appetizers at your next party.
SALMON CROQUETTE TACOS – Serve in a fried or toasted corn tortilla with slaw, avocado and creamy jalapeño salsa.
SALMON CROQUETTE BOWL – Serve on top of couscous, top with a squeeze of fresh lemon and drizzle with the remoulade sauce. Add some chopped tomatoes and cucumbers for a healthy and crunchy bite.
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Salmon Croquettes with Remoulade Sauce
These salmon croquettes are flavored with scallions, cilantro, dijon and lemon juice and has a little kick from cayenne. Cornmeal creates a crunchy outside and the salmon makes for a flakey inside. If you ever wondered what to do with canned salmon in your pantry, this is the recipe!
Ingredients
Croquettes
- 1/3 cup scallions, thinly sliced
- 2 Tbs finely chopped cilantro
- 1/2 cup mayo
- 1 Tbs fresh lemon juice
- 1 Tbs dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 3 Tbs cornmeal
- 18 oz canned salmon, bones removed if any.
- 1/2 cup vegetable oil
- 1 cup cornmeal
Remoulade Sauce
- 1/2 cup of mayo
- 1/2 tsp capers
- 1 tsp dijon mustard
- 1 tsp minced garlic
- 1 Tbs pickle relish, either sweet or dill
- 1 tsp hot sauce, like Sriracha or Tobasco
- 1 tsp lemon juice
- salt & pepper to taste
Instructions
- In a large mixing bowl, mix first ten ingredients well. Chill in the fridge for thirty minutes.
- Line a rimmed baking sheet with parchment or freezer paper.
- In a shallow bowl, add 1 cup of cornmeal.
- After thirty minutes, remove salmon mixture from fridge. With a tablespoon, scoop out mixture into your hand. Sqeeze with your hand into a tight ball. Roll a little between two hands to make a ball shape. Roll in cornmeal and place on baking sheet. Repeat with remaining mixture. Flatten balls with a spatula.
- In a 12 inch skillet, add the oil and preheat over medium hight heat until the oil shimmers and there are little wisps of smoke.
- Add croquettes to pan, cover with a screened splash guard and cook 1-2 minutes until golden brown, then flip and cook the other side. Be careful not to crowd the pan.
- Place cooked croquettes on paper towels. Cook the remaining salmon mixture in the same manner.
- Serve with remoulade sauce or with a squeeze of lemon juice.
REMOULADE SAUCE
In a small bowl, mix the remoulade ingredients until smooth.
Notes
This recipe is highly versatile. You can substitute your favorite herbs, spices and aromatics. If you need more binder, add more mayo and cornmeal.
Be carerul of bones with canned fish. Some small bones are easily eaten, larger bones may cause a choking hazard.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 234Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 32mgSodium: 371mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 8g