Crispy Salmon Croquettes

Make sure all your ingredients are pre-measured. This keeps things running smoothly.

If you’ve got fresh salmon, cook and cool it first. Then, use two forks to gently break it up. For canned salmon, drain it, remove any skin or bones, and flake it with a fork.

In a big bowl, whisk Panko breadcrumbs, flour, black pepper, garlic powder, and salt until everything's mixed well.

In another bowl, combine the flaked salmon, mayonnaise, Worcestershire sauce, diced bell peppers, cilantro, and the beaten egg. Mix until everything's well blended.

Carefully fold the wet ingredients into the dry ones until they're just mixed. Don't overdo it! The mix should be moist but still hold its shape. Add more breadcrumbs if needed, a spoonful at a time.

Pop the salmon mix in the fridge for 15-20 minutes if you'd like. This helps it hold together better when you cook it.

With slightly wet hands, take portions of the mixture and shape them into balls or patties. This way, they’ll cook evenly.

Get the avocado oil hot in a large skillet over medium heat until it's about 175°C. You can test it by dropping in some breadcrumbs; they should sizzle and float right away.

Carefully place the shaped croquettes in the hot oil, remembering not to crowd them. Cook each side for about 2-3 minutes until they’re crispy and golden.

Preheat your oven to 200°C. Lightly grease a baking sheet or line it with parchment paper. Space the croquettes out on the sheet and bake for 10-12 minutes on each side, flipping halfway, until they're golden and make sure they hit an internal temp of 74°C.

Move the croquettes onto a plate lined with paper towels to soak up extra oil. Let them cool a bit before serving. They go great with dipping sauces like tartar, lemon aioli, or remoulade.