I wonder if other men love salmon croquettes as much as my husband. Gary often suggests them and NEVER refuses them as a dinner choice. He loves salmon croquettes with biscuits, mashed potatoes and black-eyed peas. I love them on top of a dark, leafy green salad. We both think they make a great sandwich.
These salmon croquettes are the ultimate easy dinner—open a can, add some onions, peppers, and spices, and you're in business. Some folks prefer to remove the skin and bones from the canned salmon—I leave it all in. You can also use leftover fresh salmon.
Crunchy Salmon Croquettes
1 can salmon, drained well
¼ cup onion, minced
¼ cup roasted red peppers, diced
1 teaspoon lemon pepper
1 teaspoon Cajun seasoning
2 cloves garlic, minced
3 tablespoons mayonnaise
3 tablespoons flour
1 egg, lightly beaten
Panko for coating
Add a good bit of panko—about a cup—to a shallow dish or plate, adding more as necessary for coating.
Place salmon in a medium-size bowl and gently break up with a fork. Add next 8 ingredients, and mix together. Using a 1/3 measuring cup, scoop salmon and form into patties. Lay on a baking sheet, and place in the freezer for 20-30 minutes; this will make the salmon easier to handle. When salmon is a little firm, remove, and coat well with panko, pressing bread crumbs into patties.
Add about ¼ cup olive oil to a large skillet over medium heat. When oil starts to ripple and smoke, add salmon. Cook (in batches if necessary) until nicely browned—about 5 minutes on each side, adjusting heat if necessary. Remove croquettes to a wire rack to drain.
