How to Make Homemade Salmon Croquettes

Fresh salmon, flaked and with the skin and bones removed, can also be used to make croquettes.

Homemade salmon croquettes may sound difficult to make, but they're actually very easy. They can even be made in bulk, frozen and then thawed and fried when you need them, making them a perfect party appetizer. Serve hot with ketchup or a tangy hot sauce for a snack that will impress your guests.

Things You'll Need

• 1 can pink salmon, 14 to 16 oz., drained
• 1 cup Italian-style breadcrumbs
• 1 tsp. garlic powder
• 1 large egg
• 1/4 cup milk
• 1 tsp. Worcestershire sauce
• Corn, canola or vegetable oil for frying

Instructions

1. Heat the cooking oil, about 1 inch deep, in a heavy frying pan over medium heat. Look through the drained pink salmon and remove any bits of bone or skin. Place the salmon in a large mixing bowl.

2. Add the breadcrumbs, garlic powder, egg, milk and Worcestershire sauce to the salmon. Stir well to create a dense mixture that holds together well. The croquettes should be moist but not soaking wet and should be able to hold their shape when rolled into a ball.

3. Roll the salmon mixture into balls and flatten the balls into patties.

4. Gently place the patties in the hot frying oil and fry until they are brown, two to three minutes per side. Place the cooked croquettes on a paper-towel-lined plate to drain.

Tips & Warnings

• Place any salmon croquettes you do not cook immediately in the freezer; thaw in the refrigerator and cook as instructed in Step 4.

• The used cooking oil may have a faint fishy taste after frying and should not be used for other fried foods, except seafood.

References

• Food Network: Salmon Croquettes Recipe