Salmon Croquettes: Trey, the Chef

Salmon Croquettes

Category

Yields8 Servings

 1 lb cooked salmon, flaked (I cooked 1 pound of salmon fillets in a 400º oven for 15 minutes but salmon from a can or packet is great too!)
 3 tbsp butter, divided
 3 tbsp olive oil, divided
 ½ cup finely diced onion
 ½ cup finely diced red bell pepper
 4 cloves of garlic, minced
 ¾ cup panko bread crumbs
 ½ tsp salt
 ½ tsp freshly ground black pepper
 1 large egg
 ¼ cup plain Greek yogurt
 2 tsp Worcestershire sauce
 ¼ cup minced parsley
 ½ lemon, juiced plus extra lemon slices for serving, if desired

1

Place the flaked salmon in a bowl, removing bones if needed, and set aside. In a medium non-stick or cast iron skillet, heat 1 Tablespoon of butter and 1 Tablespoon of olive oil over medium heat. Add the onion, bell pepper, and garlic and cook until vegetables are softened, about 5 minutes. Place the cooked vegetables in the bowl with the salmon and set aside to cool for several minutes.

2

Once the salmon and vegetables have cooled, add the breadcrumbs, salt, pepper, yogurt, egg, Worcestershire sauce, parsley and juice of half a lemon to the bowl. Using a fork or wooden spoon, gently mix all the salmon croquette ingredients together until combined. Be careful not to over-mix as this can create a gummy texture.

3

Wipe out the skillet that the vegetables were cooked in and heat another 1 Tablespoon of butter and 1 Tablespoon of olive oil in the skillet over medium heat. Scoop out 1/4 cup of the salmon mixture and form it into a tightly packed patty. Place the patty in the heated skillet and repeat with the remaining salmon mixture. Make sure not to crowd the pan too much, leaving room between the salmon croquettes, they might need to be cooked in 2 batches.

4

Cook the croquettes until they are golden brown, about 3 minutes, then flip and cook until golden brown on the second side, another 3 to 4 minutes. Remove the cooked croquettes to a paper-towel lined tray or platter to drain. Serve immediately with lemon slices on the side, if desired. I like to serve these with a green salad or steamed green beans or broccoli.

Ingredients

 1 lb cooked salmon, flaked (I cooked 1 pound of salmon fillets in a 400º oven for 15 minutes but salmon from a can or packet is great too!)
 3 tbsp butter, divided
 3 tbsp olive oil, divided
 ½ cup finely diced onion
 ½ cup finely diced red bell pepper
 4 cloves of garlic, minced
 ¾ cup panko bread crumbs
 ½ tsp salt
 ½ tsp freshly ground black pepper
 1 large egg
 ¼ cup plain Greek yogurt
 2 tsp Worcestershire sauce
 ¼ cup minced parsley
 ½ lemon, juiced plus extra lemon slices for serving, if desired

Directions

1

Place the flaked salmon in a bowl, removing bones if needed, and set aside. In a medium non-stick or cast iron skillet, heat 1 Tablespoon of butter and 1 Tablespoon of olive oil over medium heat. Add the onion, bell pepper, and garlic and cook until vegetables are softened, about 5 minutes. Place the cooked vegetables in the bowl with the salmon and set aside to cool for several minutes.

2

Once the salmon and vegetables have cooled, add the breadcrumbs, salt, pepper, yogurt, egg, Worcestershire sauce, parsley and juice of half a lemon to the bowl. Using a fork or wooden spoon, gently mix all the salmon croquette ingredients together until combined. Be careful not to over-mix as this can create a gummy texture.

3

Wipe out the skillet that the vegetables were cooked in and heat another 1 Tablespoon of butter and 1 Tablespoon of olive oil in the skillet over medium heat. Scoop out 1/4 cup of the salmon mixture and form it into a tightly packed patty. Place the patty in the heated skillet and repeat with the remaining salmon mixture. Make sure not to crowd the pan too much, leaving room between the salmon croquettes, they might need to be cooked in 2 batches.

4

Cook the croquettes until they are golden brown, about 3 minutes, then flip and cook until golden brown on the second side, another 3 to 4 minutes. Remove the cooked croquettes to a paper-towel lined tray or platter to drain. Serve immediately with lemon slices on the side, if desired. I like to serve these with a green salad or steamed green beans or broccoli.

Salmon Croquettes: Trey, the Chef
January 28, 2020

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