SALMON CROQUETTES
Salmon croquettes are delicious and easy to fix. Great for a quick dinner and even cold on salad the next day!
Provided by JENLYNN57
Categories Appetizers and Snacks Seafood
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.
- Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 12.2 g, Cholesterol 130.4 mg, Fat 30.9 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 5.2 g, Sodium 359.5 mg, Sugar 0.9 g
SALMON CROQUETTES
Steps:
- Preheat the oven to 350 degrees F.
- Mix all of the ingredients, except cornmeal, in a large bowl. Using your hands, form the salmon mixture into small balls, and then roll the balls in cornmeal. Spray a cookie sheet with nonstick spray, arrange the balls on the cookie sheet, and flatten each ball on the surface.
- Bake for 25 minutes or until browned. Serve hot.
BAKED SALMON CROQUETTES
A tastier salmon patty that is easy to make and fun to eat, especially as part of a brunch.
Provided by Shifrah
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 45m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat. Add minced onion; cook and stir until translucent, 3 to 5 minutes. Stir in flour and salt until combined. Add milk and stir until mixture is thickened, 2 to 3 minutes.
- Remove saucepan from heat. Add salmon, 1 cup cornflake crumbs, and lemon juice. Stir until evenly mixed. Form mixture into crescents, pyramids, or any other shape you like. Roll patties in the remaining cornflake crumbs to coat. Transfer onto baking sheets.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 121.4 calories, Carbohydrate 13.8 g, Cholesterol 16.9 mg, Fat 4.2 g, Fiber 0.3 g, Protein 6.9 g, SaturatedFat 2 g, Sodium 199.3 mg, Sugar 1.5 g
SALMON CAKES (CROQUETTES)
Provided by Food Network
Yield 6 to 8 servings as appetizer o
Number Of Ingredients 12
Steps:
- If using canned salmon, drain and pick over carefully to remove dark cartilage and bones. Finely chop the onion. Using a fork, flake the salmon and then combine in a medium bowl with the onion, egg, bread crumbs, Worcestershire sauce, hot sauce, black pepper, cheese and parsley. Using about 1/3 cup salmon mixture for each cake, shape the mixture into rounds, about 1/2-inch thick. Sprinkle the flour on a plate or board. Dredge the patties in the flour, coating well, but dusting off excess flour. Place the patties in the refrigerator and let set for 30 minutes or longer. Heat the butter or margarine in a large skillet until foamy and hot. Add the patties and brown on both sides, cooking about 5 minutes. Remove the salmon cakes from the pan and drain on paper towels. Serve warm, with lemon wedges.
SALMON CROQUETTES
This recipe is from "Green Hills Garden Club Cooks...Favorite Recipes from Vicksburg, MS" (Ida Waring). Excellent recipe!
Provided by SouthernBell2627
Categories Healthy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain liquid from salmon.
- Remove large bones, skin, and dark brown spots from salmon.
- Gently break up salmon and set aside.
- Mash baked potato, or crush sleeve of crackers into crumbs, and add to salmon.
- Stir in egg, onions, salt, and pepper.
- Shape mixture into egg-shaped croquettes if using potatoes and roll in cracker crumbs. Shape salmon into patties if using crushed crackers.
- Brown in hot oil a few minutes on each side until golden.
- Reserve some liquid from the salmon if the patties are to dry to hold together, add 1-2 teaspoons.
Nutrition Facts : Calories 230.7, Fat 6.1, SaturatedFat 1.3, Cholesterol 97, Sodium 251.2, Carbohydrate 16.8, Fiber 2.1, Sugar 1, Protein 26
SALMON CROQUETTE SANDWICH
I'm obsessed with smoked salmon on bagels with all the accouterments! Smoked salmon can get pricey, though, so I found this salmon croquette sandwich alternative. I could seriously eat it every day for breakfast. —Jessi Hampton, Richmond Hill, Georgia
Provided by Taste of Home
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine egg, bread crumbs, garlic powder and smoked paprika. Add salmon and mix lightly but thoroughly. Shape into 2 patties. , In a large skillet, cook patties in oil over medium heat until browned, 5-6 minutes on each side. Spread cut sides of bagels with cream cheese; sprinkle with capers. Serve patties on bagels with tomato, red onion and, if desired, dill.
Nutrition Facts : Calories 656 calories, Fat 25g fat (10g saturated fat), Cholesterol 152mg cholesterol, Sodium 1205mg sodium, Carbohydrate 75g carbohydrate (14g sugars, Fiber 4g fiber), Protein 34g protein.
BAKED SALMON CROQUETTES
Baked Salmon Croquettes make divine appetizers. Serve them on cucumber slices drizzled with creamy Alfredo sauce to complete the triumph.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix egg, salmon, celery, onions, 1/2 cup pasta sauce and 1/4 cup cracker crumbs until blended. Refrigerate 15 min.
- Spray rimmed baking sheet with cooking spray. Place remaining cracker crumbs in pie plate. Shape salmon mixture into 24 balls. Add, 1 at a time, to crumbs, turning to evenly coat each ball with crumbs. Place on prepared baking sheet.
- Bake 15 min. or until golden brown. Meanwhile, heat remaining pasta sauce as directed on label. Place cucumber slices in single layer on platter.
- Place 1 salmon ball on each cucumber slice; drizzle with pasta sauce.
Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
SALMON CROQUETTES WITH DILL SAUCE
These salmon patties have no filler. Serve them over a salad, or put them in a bun for an alternative to beef or turkey burgers.
Provided by Caroline Randall Williams
Categories Salmon Quick & Easy Fish Wheat/Gluten-Free Pescatarian Lunch Dinner Dill Pan-Fry Tree Nut Free Yogurt Sour Cream
Yield 8 servings
Number Of Ingredients 10
Steps:
- To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside.
- Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
- Put a dollop of the dill sauce on top of each patty and serve.
SALMON CROQUETTES
Mom frequently served salmon when I was a girl. Learning the ropes in the kitchen as I grew up, I got the chore of deboning the salmon. I didn't mind, because these light crisp croquettes are absolutely delicious. -Mary McGuire, Graham, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the salmon, 1/2 cup milk, 1/2 cup crumbs, relish, celery and onion. With wet hands, shape 1/4 cupfuls into cones. Dip into remaining milk, then into remaining crumbs. Heat oil in a deep-fat fryer to 365°. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or until golden brown, Drain on paper towels; keep warm., In a small saucepan, combine tartar sauce ingredients; cook over medium-low heat until heated through and slightly thickened. Serve warm with croquettes.
Nutrition Facts :
SALMON CROQUETTES
These croquettes have what may just be the perfect texture combination: crispy outsides and tender insides. Made from simple ingredients, they're also a great use of leftovers, putting to work those halves of onion and bell pepper from last night's dinner, and any remaining salmon, though you can also use canned (boneless works best). The filling may be a little delicate when you put it together, but a quick pop in the fridge or freezer makes it easier to work with. Serve the croquettes alone as an appetizer with tartar sauce or hot sauce, or make them a bigger meal alongside grits.
Provided by Millie Peartree
Categories brunch, dinner, lunch, seafood, appetizer, main course
Time 30m
Yield 2 main-course servings, 4 appetizer servings
Number Of Ingredients 16
Steps:
- If using canned salmon, drain and discard the liquid. Flake the salmon into a large bowl; set aside.
- Heat olive oil in a large sauté pan over medium and sauté peppers and onions until translucent, 3 to 5 minutes. Add garlic and sauté for another 30 seconds; let cool slightly.
- Add the sautéed veggies to the bowl with the salmon, along with 1 egg, 1/4 cup flour, the parsley, seafood seasoning, hot sauce, salt and pepper. Chill the mixture in the refrigerator for 20 minutes, or pop into the freezer for 5 to 10 minutes.
- Using your hands, shape the chilled mixture into 1-inch-thick patties.
- Set up three separate plates or shallow bowls: one filled with the remaining 1/4 cup flour, another with the egg and a third with the panko. Season the panko with the seasoning of your choice, then lightly dip each croquette into the flour, egg then panko, coating to cover. Set the croquettes aside.
- Wipe out the same pan, and heat about 1/4 cup vegetable or canola oil over medium. Drop a bread crumb in the oil, and see if it sizzles.
- Gently place croquettes in oil, making sure not to crowd the pan, and pan fry until golden brown on both sides, about 3 to 5 minutes per side.
- Transfer to a paper towel-lined plate and serve warm, with tartar sauce or hot sauce if desired.
SALMON-AND-MASHED-POTATO CROQUETTES
Crispy and golden-brown, these croquettes are the perfect snack to serve at your next holiday soirée. Tender and fluffy cooked potatoes are combined with your choice of tinned or smoked salmon and formed into cakes. The ultra-crisp exterior is provided by a coating of panko breadcrumbs.
Provided by Greg Lofts
Categories Finger Food Recipes
Time 2h40m
Yield Makes about 20
Number Of Ingredients 11
Steps:
- In a saucepan, combine potatoes and enough cold water to fully submerge them. Bring to a boil. Season with 2 teaspoons kosher salt and boil until potatoes are easily pierced with the tip of a knife, 10 to 12 minutes. Drain; let potatoes cool 5 minutes, then press through a ricer or colander and stir until smooth (or mash until smooth). Transfer to a large bowl; let cool completely.
- Stir egg yolks, scallions, lemon zest and juice, flour, 2 teaspoons kosher salt, and 1/4 teaspoon pepper into mashed potatoes. Fold in salmon. Form mixture into golf-ball-size rounds, then flatten into 1/2-inch-thick disks. Transfer to a parchment-lined tray and refrigerate until cold, at least 2 hours or, loosely covered, up to 1 day.
- Whisk whole eggs in a shallow bowl and season with kosher salt and pepper. Place panko in another shallow bowl and season. Pour a scant 1/2 inch oil into a medium heavy-bottomed skillet, such as cast iron. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, dip croquettes in egg, allowing excess to drip back into bowl, then coat in panko, pressing to adhere.
- Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.
BAKED SALMON AND CREAM CHEESE CROQUETTES
This recipe uses the ingredients that I like in a bagel and lox, except a potato takes the place of the bagel.
Provided by Late Night Gourmet
Categories Potato
Time 45m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Peel potatoes, then cut the larger ones in half and boil for 20 minutes.
- Combine breadcrumbs with salt and pepper and place on a baking sheet. Cook for no more than 2 minutes, or long enough to brown them.
- While the potatoes are cooking, sautee the onion until it turns a golden brown.
- Mash potatoes by hand or run through a ricer.
- Chop salmon into small pieces (about 1/4 inch chunks). Dice the capers.
- Blend the potatoes with the cream cheese while the potatoes are still warm, then blend in the remaining ingredients. Roll mixture into 15 equal-sized balls; an ice cream scoop is a good way to do this.
- Place egg in a small container with a tablespoon of water and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet coated with cooking spray.
- Bake for 10 minutes, then turn over and bake for another 10 minutes.
Nutrition Facts : Calories 109.5, Fat 2.9, SaturatedFat 0.9, Cholesterol 17.1, Sodium 531.6, Carbohydrate 16.5, Fiber 1.9, Sugar 1.3, Protein 4.5
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