salmon croquette main

I love seafood, and I especially love salmon, so it was a no-brainer that I had to try these. That being said, I have never had salmon out of a can, which this recipe calls for, and opening that can was quite the surprise. I figured it would be like using tuna from a can, but I was wrong. Did you know canned salmon has bones in it? I didn’t! Once I got over that surprise, removing the bones went smoothly.

What I also learned from making this recipe is that the final prep step of rolling the salmon croquettes in bread crumbs, eggs, then bread crumbs again really helps with keeping this together during the cooking process. The last few I made where I was scraping the bowl for bread crumbs and egg started to fall apart when I went to fry it up. So don’t skimp on this step.

I also experimented with the size of the croquettes, thinking that these would make a nice appetizer or a full meal. To make as an appetizer I formed a salmon patty half the size of my palm and 1/4 inch thick and filled with 1 tsp of the pea mixture before forming into a ball. This size will make about 16-20 croquettes. For a main course portion, form a patty the size of your palm, 1/4 inch thick, and fill with just under a tablespoon of the pea mixture. This process made about 12 croquettes.

Salmon Croquettes

  • Course: Main
  • Cuisine: American
  • Author: Adapted from The Good Housekeeping Woman’s Home Cook Book 1909 Edition
  • Prep: 15 minutes
  • Cook: 10 minutes
  • Ready in: 25 minutes
  • Servings: 6

Ingredients:

  • Salmon:
    • 2 C salmon, flaked
    • 1 tsp salt
    • 1 tsp mustard powder
    • 1/4 cayenne or to taste
  • Cream Sauce:
    • 1 T butter
    • 2 T flour
    • 1 C milk, room temperature
    • 1 tsp salt
    • 1/2 tsp celery salt
    • 1/4 tsp pepper
  • Filling:
    • 1 C canned peas, drained
    • 3 tsp butter
    • 2 tsp flour
    • 1 tsp sugar
    • 3 T cream
  • Bread crumbs
  • 2 eggs, lightly beaten

Instructions:

  1. In a bowl, combine salmon, salt, mustard powder, and cayenne. Set aside.
  2. In saucepan over medium low heat, melt butter. Whisk in flour until combined, then slowly pour in milk while continuing to whisk. Continue mixing until thick and smooth. Add salt, celery salt, and pepper.
  3. Pour mixture into salmon and stir to combine. Let cool on a butter platter.
  4. Meanwhile, over medium heat, combine peas, butter, flour, sugar, and cream. Stir and cook until heated through and sauce thickens up. Remove from heat.
  5. Form salmon into a patty size of your palm and 1/4 inch thick. Fill with just under a tablespoon of pea mixture, then form into a ball. Cover completely with bread crumbs, then egg, and back into bread crumbs. Repeat.
  6. Heat oil in a pan. Fry croquettes, turning frequently, until all parts are golden brown. Garnish with parsley.

Have you tried this recipe? Please leave a review and comment below.

Rating: 1 out of 5.