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jfood's Salmon Croquettes

1/2 of a 15.5oz can of salmon mushed
1/2 of a 15.5oz can of salmon in chunks
1/2C bread crumbs
1/2C mayo
1/2C chopped onion
1/4C minced yellow pepper
1/4 cup minced celery
1/4C chopped parsley
1 egg
2t grated lemon zest
1t dijon
1t worcestershire
6 drop tobasco

Mix together. coat with some more bread crumbs. make into patties and cook in oil

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    1. re: OCAnn

      bread crumbs. this is a main street type food that also freeze well.

      1. re: jfood

        Last night I made this w/crab instead of salmon (b/c I was feeling crabby ;) & panko instead of bread crumbs (both were in my pantry, but the latter was stale). It was yummy; I'll have to make it again w/salmon tomorrow.... Thank you for the recipe!

      2. re: OCAnn

        In every recipe I've tried, panko is tops for crunchiness.

      3. These sound delicious! Thank you so much for taking the time to post this. I'm cooking for us as well as my elderly father who is really past the point of being able to cook much for himself but is still in his home and doesn't want to be waited on. It'd be nice to make alot and put some of them in his freezer.

        Many thanks!

        1. This, right here, encapsulates the greatness that is Chowhound - a discussion about flaky (or not flaky) guests, decorum, and social norms takes a detour into a recipe for salmon croquettes.

          Thank you.

          PS - I'm all for a phone call to just make sure that the no-shows are okay.

          1. I've been eating these for close to a 1/2 a century (horrible way to look at it). My mother made them for dinner on a semi regular basis. She never left any of the salmon in chunks, though she did leave most of the smaller bones in. I don't. She also made chicken croquettes. By the way, dessert would sometimes be bananas w/sour cream with some brown sugar mixed in.

            8 Replies
            1. re: jnk

              I'll try this one for sure - I've never been able to make a tinned-fish salmon croquette recipe that I've found truly satisfying. But I'm definitely leaving in the tiny bones - carefully crushed with my fingers - as one of the main reasons I eat tinned salmon is for the calcium content. I do give the skin to my cat, though.

              I bought about 15 large tins of name-brand sockeye salmon at a pharmacy chain here for $1.97 each (Canadian, of course), simply because the chain was no longer carrying the larger size! So hope this recipe is the winner.

              1. re: lagatta

                Most of the omega3's are right under the skin!!!!!!

              2. re: jnk

                Me, too. My Mom always served them with creamed peas. I haven't had one in years !

                1. re: jnk

                  Bananas, sour cream and brown sugar??? Sounds awesome and something I never would have thought of combining. Even though I know that green grapes with sour cream and brown sugar is a wicked combo!!!

                  Thanks for sharing.

                  And thanks for the salmon recipe too, to jfood.

                  1. re: scuzzo

                    ooh, you can do this with fresh peaches, or strawberries or blueberries...amazingly good. I do it with plain yogurt in place of sour cream sometimes, too, and it's great. Strawberries, sour cream and brown sugar is one of my all-time favorite desserts so now I must try it with the grapes!

                  2. re: jnk

                    BTW - jfood takes out the bones. it's definitelyu a personal preference.

                    1. re: jnk

                      Yumm -- chicken croquettes with cream gravy. Way back in the day, there was a Carmel, CA, motel restaurant that served these, and they were phenomenal.

                      1. re: pikawicca

                        They're tough to mess up. My aunt used to make the Banquet frozen ones for the "kids' table" (would love to recall what the grown ups were eating) and they were pretty darned good. They weren't shaped like jfood's patties though. They were oddly conical.

                    2. I've been enjoying these for years too, sometimes in a loaf as well. I like dill, capers and red onion in mine.

                      I also do them in cupcake pan, keeps the fat down instead of frying. They freeze really well too

                      14 Replies
                      1. re: lexpatti

                        lexpatti, you are always telling us your neat ideas! thanks!!!!! and i too like the same dill, capers, red onion thing goin' on in the salmon "patty" (as my mom calls them). they had a hard time making it to the dinner table from the cast iron skillet if i was "helping" mom in the kitchen. ;-)

                        1. re: alkapal

                          Very kewl, I gain a lot of great ideas on this site.

                          I had a wonderful smoked salmon wrap today with cream ch/capers/red onion and lemon.

                          Hey,, never thought of doing a salmon type pie in my cast iron, that would be even better. Thanks.

                          1. re: lexpatti

                            lexpatti: riff on a wrap: why not a roll up (spiral) with puff pastry, smoked -- or canned -- salmon, herb-y cream cheese, and the "fixins," then bake till golden? it could be sliced as an appetizer, or served as an entree in longer "rolls" (like cannelloni-length), maybe with a light lemony and/or dill sauce.....

                            1. re: alkapal

                              Sounds delish but I'm not picturing this, can you clarify? Is it like a wrap just using puff pastry and if so what happens to the pastry on the inside that doesn't get cooked and puffed? Or do you just stuff it log style, pinching all the edges.

                              we have this awesome conv. store that sells comfy food to take home and they do this fantastic puff pastry filled with salmon mix (creamy, potato, maybe peas). It's maybe a 5x5 square. Been wanting to try and duplicate it. It's similar to a pot pie but stuffed puff pastry.

                              1. re: lexpatti

                                lexpatti, i was thinking like a yule log spiral. maybe it wouldn't cook properly, though. the puffy square sounds great, too!

                                1. re: alkapal

                                  I'm going to try it, you've got me thinking about puff pastry - loads of suggestions on their website too.
                                  http://www.puffpastry.com/recipes.aspx

                                  1. re: lexpatti

                                    yes, those empanadas look good -- do them with our salmon ingredients!

                                    1. re: lexpatti

                                      lexpatti, have you seen these new puff pastry appetizers from pillsbury, "savorings"? http://www.pillsbury.com/products/app...

                                2. re: alkapal

                                  How about cooking it like a quesadilla???

                                  1. re: scuzzo

                                    scuzzo, i think a quesadilla would need to be very, very crispy (for some reason)!

                                    1. re: scuzzo

                                      yes!!love the idea of a salmon quesadilla - don't believe I've tried that. I think it could crisp up nice in a cast iron griddle. dollop of lemon/dill/sour cream on the side.

                                      1. re: lexpatti

                                        Like a croquette, but with the bread just on the outside! The right cheese should glue everything together.

                                        1. re: scuzzo

                                          chive-y cream cheese with minced red onions and chopped capers, with dill.....mmmmmm mmmmm goooooood! oozing out the sides!

                              2. re: lexpatti

                                In a cupcake pan! Brilliant. I make Thai style fish cakes that start with processing white fish fillets.