Classic Salmon Croquettes

Salmon croquettes (or salmon patties) are a throwback classic for a reason. They’re easy, use pantry staples like canned salmon, and taste great. Perfect served with some tartar sauce or just a squeeze of lemon.

Ingredients

• 1 can (14-15 oz) pink or red salmon, drained, skin and bones removed (or about 1.5 cups cooked leftover salmon, flaked)
• 1/2 cup breadcrumbs (plus more for coating, optional)
• 1/4 cup finely chopped onion and green onion
• 1 tbsp chopped fresh parsley
• 1 large egg, lightly beaten
• 1 tbsp mayonnaise or mustard
• 1 tsp lemon juice
• Salt and freshly ground black pepper to taste
• 2-3 tbsp vegetable oil or butter for frying

Instructions

1. In a medium bowl, flake the drained salmon with a fork. Ensure any large bones or skin pieces are removed.
2. Add the breadcrumbs, chopped onion, parsley, beaten egg, mayonnaise/mustard, and lemon juice to the bowl.
3. Mix gently until just combined. Don’t overmix. Season with salt and pepper.
4. Shape the mixture into small patties (about 4-6 depending on size). If the mixture is too wet, add a bit more breadcrumbs. If desired, you can coat the patties lightly in additional breadcrumbs for extra crispiness.
5. Heat the oil or butter in a large skillet over medium heat.
6. Carefully place the patties in the hot skillet. Cook for about 4-5 minutes per side, until golden brown and heated through.
7. Remove the croquettes from the skillet and drain on paper towels.
8. Serve immediately.