Crispy Salmon Croquettes
While it’s rare we ever have leftover grilled salmon here at Discovery Cooking, it does happen now and then. Salmon croquettes are a great way to transform salmon leftovers into a fine dinner entrée. They’re juicy and flavorful and make a great lunch entrée, as well.
This recipe is also very quick to make and the croquettes can be made ahead of time and even frozen for a week or a little more, if you’re like me and don’t really want the same fish two days in a row. Of course, if you don’t mind the extra time, you can avoid using leftovers and just grill some salmon and let it cool before making the croquettes.
Grilled salmon gives these croquettes a bit of a smoky flavor that I like very much. You can substitute canned salmon, but I promise the flavor won’t be nearly as good.
I generally use a deep fryer to make the salmon croquettes, but you can also use a frying pan with a quarter-inch of oil or so in it. I’ve seen similar recipes that call for baking the croquettes as well. I’ve not done that, so I can’t guarantee the results.
This recipe could also be adapted for other kinds of firm-fleshed fish, like grouper or cod, something I’d like to try some day soon. Serve with a good tartar sauce and/or cocktail sauce and you’re all set.
Note: In the photo, I served the salmon croquettes over zucchini noodles dressed with a lemon cream sauce and fresh steamed green beans and caramelized pearl onions and red bell pepper slivers.
1/4 cup mayonnaise
juice and zest from one lemon
1 Tbsp Dijon mustard
1/4 cup shallots, minced
1/4 cup minced red bell pepper
1-2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
About 12 ounces grilled salmon
1 large egg, lightly beaten
1 cup panko breadcrumbs
Combine all the ingredients in a large bowl. If the mixture is too wet, add a bit more bread crumbs; if it is too dry, add mayonnaise, a teaspoon at a time to moisten it.
Shape the mixture into small balls, about half the size of a typical meatball.
Cook in a deep fryer at 350F until the exposed bread crumbs are a nice golden brown. About 5 minutes.