Salmon Croquettes with Fresh Salmon
This recipe guides you in creating delicious salmon croquettes from fresh salmon fillets. The fish is flaked and combined with a flavorful mix of diced vegetables, herbs, and seasonings, then bound with baking mix and egg. The croquettes are coated in cornmeal and pan-fried until golden and crispy.
Equipment
- 1 Large Mixing Bowl
- 1 Chef's knife
- 1 Cutting Board
- 1 Large Skillet For pan-frying
- 1 Spatula For turning croquettes
Ingredients
Main
- 1 pound boneless skinless salmon fillets
- 0.5 cup baking mix such as Bisquick®
- 0.5 cup diced onion
- 0.25 cup diced red bell pepper
- 0.25 cup freshly chopped parsley
- 1 large egg
- 3 cloves garlic minced
- 0.5 teaspoon Worcestershire sauce
- 0.25 teaspoon seasoned salt
- 0.25 teaspoon seafood seasoning such as Old Bay®
- 0.33333334326744 cup cornmeal
- 2 tablespoons vegetable oil
Instructions
- Gently poach, steam, or bake the boneless, skinless salmon fillets until just cooked through and flaky, then let cool slightly.
- Once cooled, flake the cooked salmon into a large mixing bowl, ensuring to remove any remaining skin or bones.
- Finely dice the onion and red bell pepper. Mince the garlic cloves and chop the fresh parsley.
- Add the diced onion, red bell pepper, minced garlic, chopped parsley, baking mix, large egg, Worcestershire sauce, seasoned salt, and seafood seasoning to the flaked salmon.
- Gently mix all ingredients until just combined, being careful not to overmix. Form the mixture into 8-10 uniform croquettes or patties.
- Spread the cornmeal onto a shallow plate. Carefully dredge each croquette in the cornmeal, coating all sides evenly.
- Heat the vegetable oil in a large skillet over medium heat until it shimmers.
- Carefully place the croquettes into the hot oil, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Fry for 3-5 minutes per side, or until the croquettes are golden brown and crispy on both sides.
- Transfer the cooked croquettes to a plate lined with paper towels to drain any excess oil before serving warm.
Notes
For optimal flavor and texture, ensure your salmon is not overcooked prior to flaking. Poaching or gentle steaming will keep it moist. The key to excellent croquettes is achieving a balance where they hold together but aren't overly dense. If the mixture feels too wet, a touch more baking mix can help; if too dry, a splash of milk or even a teaspoon of mayonnaise can bind it. Do not overcrowd the pan when frying; this lowers the oil temperature, leading to greasy croquettes instead of a crispy, golden exterior. A squeeze of fresh lemon juice just before serving will brighten all the flavors.