Salmon Croquettes

Discover how to make crispy and flavorful salmon croquettes with this easy, step-by-step recipe. Perfect for a quick dinner or an impressive appetizer, these croquettes uses fresh salmon with a blend of herbs, spices, and breadcrumbs for a perfectly golden and crunchy exterior. Whether you’re looking for a healthy seafood meal or a budget-friendly dish, this recipe offers a delicious solution. Try eating with this delicious cajun cream sauce that gives it an extra kick!

Salmon Croquettes

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Course: Main Course

Cuisine: American

Servings: 8 servings

Ingredients

Cajun Seasoning Blend

• 1 tbsp cajun seasoning
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• 1 /4 tsp cayenne pepper
• 1 tbsp lemon pepper
• 1/4 cup parsley

Salmon Croquettes

• 2 lbs fresh salmon
• 1/2 medium green bell pepper (diced)
• 1/2 medium orange or red bell pepper (diced)
• 1/2 cup onion (diced)
• 1 tbsp Worcestershire sauce
• 1/4 cup minced fresh parsley
• 1/3 cup mayo
• 3 large eggs
• 1 cup bread crumbs
• 2 cup panko bread crumbs
• 4 tbsp butter (divided)
• 4 tbsp olive oil

Instructions

• Preheat oven to 425℉ degrees.
• In a small bowl, mix all seasonings together.
• If salmon has skin, remove. Rinse salmon and pat dry.
• Place salmon on pan and coat both sides with olive oil.
• Season salmon with seasoning blend, rub into salmon on both sides.

  IMPORTANT – All seasoning may not be used, but add enough for your taste.
• Bake uncovered for 25 minutes.
• Remove from oven and cool for 10 minutes.
• Place salmon in a large bowl and flake salmon with a fork.
• On medium, heat a large skillet with 1 tbsp of olive oil, and 1 tbsp of butter. Add diced onion and bell pepper for about 5 minutes. Remove from heat.
• Add sautéed vegetables to mixing bowl with salmon. Next mix in eggs, mayo, Worcestershire sauce, bread crumbs and parsley.
• In a large mixing bowl, combine cooled flaked salmon, sautéed onion and bell peppers, both bread crumbs, eggs, mayo, Worcestershire sauce, and parsley. Stir to combine then form 8-10 medium patties. Place on a cookie sheet.
• On medium heat, in a skillet, heat 1 tbsp oil and 1 tbsp butter. Add half of the salmon cakes and sauté for 4-5 mins on each side until golden brown. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.