Salmon Croquettes Recipes

Croquettes are little rolls that are often used as appetizers and are made by combining different ingredients. These small rolls are made by mixing any type of meat, poultry, or fish, with vegetables, onion, egg, white bread, milk, wine, etc.

These fillings are rolled into small balls and usually fried, baked, or grilled, by coating them in breadcrumbs. Although most people like to use other kinds of meat to make croquettes, salmon is slowly gaining popularity.

Apart from the delicious taste of salmon, there are several health benefits that one can gain by consuming it. This fish is a great source of protein and omega-3 fatty acids which makes it vital for good health.

According to experts, consuming this fish helps in controlling and maintaining muscle and tissue development, cardiovascular health, eye care, etc. Let us take a look at some mouth-watering croquette recipes that can be easily made at home.

• 12 ounces, pink salmon
• 2 tablespoons, yellow cornmeal
• 2, whole eggs
• ½ teaspoon, ground pepper
• ¼ cup, all-purpose flour
• ¼ cup, onions (chopped)
• ½ teaspoon, salt

In a large mixing bowl, combine the pink salmon, chopped onions, cornmeal, ground pepper, salt, and eggs, together. With a potato masher, mash the ingredients thoroughly, until they are well combined. Add the flour to the mixture and roll it out until it turns into a doughy mold.

Once this is done, heat a frying pan with some cooking oil and when it's hot enough, roll the dough into small balls, before frying them. Keep tossing them around till one side of the roll browns, and then flip them so that the other side also cooks. Serve hot with steamed rice.

• 1 pound, salmon (canned)
• ¼ cup, onions (chopped)
• ¼ cup, Parmesan cheese (grated)
• ⅓ cup, all-purpose flour
• 3 teaspoons, lemon juice
• ¼ cup, red bell pepper (chopped)
• 1 cup, fine breadcrumbs

• ¼ cup, celery (minced)
• 2 tablespoons, fresh chives (chopped)
• ¾ teaspoon, hot chili sauce
• ¼ cup, butter
• ½ teaspoon, dried dill weed
• 1 cup, Milk
• Cooking spray oil

Drain the liquid from the salmon can into a bowl. Pour the cup of milk into the bowl with the salmon liquid, and set aside. Take a medium-sized bowl and combine just ½ a cup of the breadcrumbs with the Parmesan cheese.

In another large bowl, flake the salmon and throw away the large bones found in it. Once you have done this, melt the butter in a skillet and fry the onions, celery, and red peppers, till they become tender.

Add the flour to this mixture and cook for a minute while stirring, continuously. Pour the milk-salmon liquid mixture into the skillet and cook it till attains a thick consistency. Take the skillet off the heat and put the flaked salmon, chives, lemon juice, dill weed, hot sauce, and the breadcrumbs-cheese mixture, into it. Stir briskly and store it in the refrigerator till it becomes firm.

For baking, preheat the oven to 400 °F. On a baking sheet, line it with a nonstick foil and spray a little cooking oil over it. Take out the chilled salmon mixture and roll them into the mini patties. Take the remaining breadcrumbs on a plate and toss the salmon patties over them, so that they are completely coated. Place these patties on the prepared baking sheet and bake for 20-25 minutes till they become golden in color.

• 16 ounces, salmon (1 can)
• 3 teaspoons, skimmed milk
• 2, egg whites
• ¼ teaspoon, dill
• 4 ounces, soda crackers (crushed)
• ⅛ teaspoon, freshly ground black pepper
• 4 tablespoons, mayonnaise (fat-free)
• ¼ cup, green pepper (chopped)

Take the egg whites in a large mixing bowl and combine it with the crushed soda crackers, green pepper, skimmed milk, and the black pepper. Once they turn into mush, add the salmon and mix well. Roll the mixture into balls and flatten them into patties.

Heat the grill before placing a broiler pan sprayed with a little cooking oil, on it. Place the patties in the pan and keep it over the grill; wait for them to turn crisp. When the color of the patties turn golden brown, transfer them to a serving dish. Serve with some mayonnaise and garnish it with dill.