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Help with Salmon Croquettes

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For my whole life, I've been making salmon croquettes with canned salmon, and frying them in oil. I'd love to try a variation using fresh salmon and baking them in the oven. The challenge, as I see it, is having them come out as crispy on the outside as the pan-fried ones do. Does anyone have a recipe to recommend? Thanks!

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  1. I actually used canned albacore because salmon seems so bland done in croquettes. Anyway, in a bowl I mix chopped green onions, 1 egg, some crumbs, lime or lemon juice, catsup, a shot of hot sauce and form into patties. I cook them on medium heat in a non-stick skillet until brown on both sides and hot in the middle.

    1. Cindy: I'm bumping your post because I'm interested in what the regulars have to say. I'm wondering if you coated them in panko before baking if that would give you a crispy exterior.

      2 Replies
        1. re: Gail

          Well, I mean the ones who often comment and whose opinions I've come to trust.

      1. I'd try starting with raw salmon and cooking them at 500.

        1. My first attempt was not great. Here's what I did: I had a piece of salmon filet that weighed about a pound. I had had the skin removed at the fish market. I cut it into chunks and pulsed it through the food processor until it was almost mush (how else would you describe it?). I put that into a bowl to which I added some sauteed onions, one beaten egg, some panko to bind it, and salt and pepper. I formed it into about 8 croquettes, which I placed on a cookie sheet which I had covered with non-stick aluminum foil. I sprayed both sides of the croquettes with olive oil cooking spray and baked them at 425 for about 25 minutes, turning them once. The result -- they tasted okay, but not as tender on the inside as I would have liked, and the exterior never got that crisp coating I was after. Maybe I should have done as Nemo suggested and coated the exterior in panko.

          1. what is your canned salmon recipe? i have a can of it and want to make them.