Salmon Croquettes
A delicious seafood dish made with salmon and spices, shaped into patties and fried until golden brown.
Servings: 8
Ingredients
Main Ingredients
- 2 tablespoons finely chopped fresh parsley leaves
- 1 tablespoon capers, coarsely chopped
- 1/2 medium lemon, zest finely grated
- 1 tablespoon freshly squeezed lemon juice
- 3 cans salmon, drained (5- to 6-ounce)
- 2 tablespoons all-purpose flour
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon fresh ground black pepper
- 1 large egg
- 3/4 cup fine white or yellow cornmeal, preferably stone-ground
- 1/2 cup vegetable oil
- Lemon wedges for serving
Instructions
Cooking Instructions
- In a large bowl, combine the chopped parsley, capers, lemon zest, and lemon juice.
- Add the drained salmon and use a fork to break it into fine chunks, removing any visible bones.
- Mix in the flour, garlic powder, onion powder, salt, paprika, cayenne pepper, and black pepper until combined.
- Incorporate the egg into the mixture, stirring until blended.
- Pour the cornmeal onto a plate. Divide the salmon mixture into 8 equal portions and shape each into a patty about 2 inches wide.
- Coat each croquette in the cornmeal, ensuring an even layer, and place them on a separate plate.
- Heat the vegetable oil in a large cast iron skillet over medium heat until it shimmers.
- Line a plate with paper towels.
- Cook 4 croquettes at a time until the bottoms are golden brown, around 1.5 to 2.5 minutes.
- Carefully flip the croquettes and fry the other side until golden brown, approximately 1.5 minutes more.
- Transfer the cooked croquettes to the paper towel-lined plate and repeat with the remaining patties.
- Serve the croquettes with lemon wedges on the side.
Notes
Prep time is about 18 minutes. Cooking time ranges from 10 to 12 minutes. This recipe yields 8 croquettes. For storage, you can refrigerate leftovers in an airtight container for up to 2 days.