Best Salmon Croquette Recipe
fromcarlsbadcravings.comcarlsbadcravings.com/salmon-croquettes
Crispy, golden salmon croquettes with a light, crunchy panko crust and irresistibly tender, flavorful centers—this is the recipe you’ll come back to again and again! It’s easy to make, prep-ahead friendly, and budget-friendly—yet tastes totally gourmet! See the post for expert tips, step-by-step photos, and variations to ensure they turn out perfectly every time!
Ingredients
Instructions
Combine: Whisk the “COMBINE FIRST” ingredients in a large bowl. Fold in the salmon, taking care not to over-stir or break it too much (we want flakes, not tiny pieces).
Make patties: Divide the mixture into 10 even portions (about 1/4 cup each) and form into 2/3” thick patties, taking care not to pack them too tightly. Freeze for 60 minutes or refrigerate for at least 4 hours.
Dill Sauce: Meanwhile, whisk the ingredients together in a medium bowl. Refrigerate until ready to serve. Set out a wire rack and line it with paper towels.
Coat in panko: When ready to make, coat/dredge the patties in the remaining 1/2 cup panko, pressing it firmly into the patties so it sticks.
Cook: Heat oil in a large skillet over medium heat. Working in batches, add the croquettes to the hot skillet and cook for 2-3 minutes per side, until golden, crisp, and warmed through. Reduce the heat as needed if they are golden but not warmed through.
Don’t stack croquettes: Place them on a paper towel–lined wire rack after cooking to drain excess oil and keep them crisp.
Serve warm with freshly cracked salt and pepper if desired, with freshly squeezed lemon and Creamy Dill Sauce, Tartar Sauce, or Remoulade.
