Salmon croquettes are an easy yet impressive meal to make. The beauty of these croquettes is that they come together quickly in a single bowl but taste incredible. And if fresh salmon is not an option, then a can of wild salmon will do the trick while cutting your prep time in half. These croquettes are packed with flavor, with bright bursts of herby goodness in every bite.
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Things You’ll Need
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1, 14.75 oz canned salmon, drained, skin and bones removed
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¼ cup diced jalapeño peppers
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3 tbs freshly chopped dill
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3 tbs freshly chopped chives
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1 tbs chopped capers
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4 tbs mayonnaise
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2 garlic cloves, minced
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2 tsp dijon mustard
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1 large egg, beaten
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1 cup panko bread crumbs, divided
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1 lemon, zested
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1 ½ tsp lemon juice
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1/4 tsp kosher salt, plus more as needed
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fresh pepper
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2 tbs neutral oil, for frying
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sour cream, for garnish
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2 tbs freshly chopped chives, for garnish
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lemon wedges, for serving
Step 1
Flake the salmon and add it to a medium bowl along with the jalapeños, dill, chives, capers, mayonnaise, garlic, mustard, egg, bread crumbs, lemon zest, juice, salt, and a few cracks of fresh pepper.
Step 2
Gently mix everything together until just combined and shape into 7-8 equal sized patties. Dip both sides of each patty in a bowl filled with the remaining 1/2 cup of bread crumbs.
Step 3
Heat the oil in a large skillet set over medium-high heat. Add the patties in batches and cook for 2-3 minutes on each side, or until golden brown.
Step 4
Serve salmon croquettes with a dollop of sour cream or tartar sauce, a sprinkle of chive, and a wedge of lemon. Enjoy while hot.
