Salmon croquettes were one of my favorite breakfast dishes when I was growing up in the south. My Big Mama would make her salmon croquettes recipe with canned salmon on the weekends. Last year, I had a taste for some of those delicious patties so I prepared them for dinner. Channeling my Big Mama’s delicious recipe, the croquettes were a hit. Salmon croquettes are a tasty fish dish that both adults and kids enjoy. Even my “selective eater” son Sean gave them a thumbs up!
Salmon Croquettes Recipe with Canned Salmon
Big Mama’s Salmon Croquettes Recipe with Canned Salmon
Yield: 4 servings
- (2) 6-ounce cans of boneless, skinless pink salmon
- 1/2 cup onion, finely chopped
- 1/2 cup green pepper, finely chopped
- 1 large egg, beaten
- 1 slice of the end of a bread loaf, crumbled up (or ⅓ cup, bread crumbs)
- Seasoned salt and black pepper to taste
- 2 tbsp extra virgin olive oil (Canola oil or butter can also be used.)
- Open the salmon cans and thoroughly drain the juice from the salmon. Place the drained salmon into a medium bowl and break the salmon apart into small pieces using a fork.
- Add onion, green pepper, eggs, bread, and seasonings to the bowl. Mix everything together thoroughly until well blended. Shape the salmon mixture into four patties.
- Heat the oil in a frying pan over medium heat. Cook the salmon croquette patties in the pan until browned on both sides. (Cook them for 3 – 5 minutes on one side. Turn them once with a spatula and let the other side cook for an additional 3 – 5 minutes.)
- Place the cooked patties on paper towels to drain the excess oil before serving.
-This quick and easy dish is also inexpensive if you use the standard can of pink salmon with fish and bones that my Big Mama used. I just prefer the salmon without skin and bones. I use (2) 6-ounce cans of boneless, skinless pink salmon.