Growing up, my mom made salmon croquettes rarely, but when she did, it was always a treat. Croquettes are hugely popular because they're cheap, the ingredients are easy to get and they can be thrown together in mere minutes. Traditional salmon croquettes are made using canned salmon, cornmeal and seasonings. I decided to take everything I love about this dish and update it with a little New Orleans kick (because duh!). Here the holy trinity of green bell pepper, onion and garlic are added to flavor the fish along with creole seasonings.
Because I love the crunch of both panko and cornmeal, I decided to combine them. The result is a snappy cake with the crispiest bite you've ever had. Lastly, what would a creole salmon croquette be without a good rémoulade sauce? This one is my go-to and while is strays from the traditional versions you're likely to find online, I think you'll find my sauce mouthwatering.
What Makes This Recipe Good?
The idea of eating canned salmon may be off putting for some, but this recipe is a hit because all of the ingredients work together to create something magical out of incredibly humble beginnings. Adding sauteed veggies to the salmon mix helps to add both flavor and texture while the zing from the spicy rémoulade brightens up an otherwise heavy dish and makes the whole thing sing.
If you like crab cakes, think of this as the more accessible and affordable version you can eat as often as you like.
Tools You'll Need
Cast iron skillet
Large mixing bowl
Food processor (or blender)
Fish spatula (or regular spatula)
Pro Tips To Help You Out
DO buy the highest quality salmon you can find. I tested this recipe 3 separate times with different canned/pre-packaged fish brands and there was definitely a difference. The canned salmon often needed to be sorted through to remove unwanted bones and bits of skin. The packaged salmon, while smaller in quantity, had incredibly quality and was bone and skin free. For this recipe, I recommend using Wild Planet or Bumble Bee's salmon.
DO put your salmon croquettes in the refrigerator or even the freezer while you make the rémoulade sauce. It will help the fish to bind together.
DON'T freak out if your salmon croquettes break apart a bit when you're breading them. Just reshape them with your hands until a firm patty forms and drop them in the fryer.
DO freeze any left croquettes and reheat them in the oven as desired. Croquettes will keep frozen for up to 6 months.
Thank you so much for supporting me and trusting me with the meals you share with your loved ones. It means the world to me :) Happy cooking.
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