Salmon Croquettes Recipe

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Salmon Croquettes Recipe
Salmon Croquettes Recipe photo by Taste of Home
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Salmon Croquettes Recipe

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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
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (14-3/4 ounces) pink salmon, drained, deboned and flaked
  • 1 cup evaporated milk, divided
  • 1-1/2 cups cornflake crumbs, divided
  • 1/4 cup dill pickle relish
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped onion
  • Oil for deep-fat frying
  • TARTAR SAUCE:
  • 2/3 cup evaporated milk
  • 1/4 cup mayonnaise
  • 2 tablespoons dill pickle relish
  • 1 tablespoon finely chopped onion

Directions

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. Yield: 4-6 servings.
Originally published as Salmon Croquettes in Taste of Home April/May 1995, p35

  • 1 can (14-3/4 ounces) pink salmon, drained, deboned and flaked
  • 1 cup evaporated milk, divided
  • 1-1/2 cups cornflake crumbs, divided
  • 1/4 cup dill pickle relish
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped onion
  • Oil for deep-fat frying
  • TARTAR SAUCE:
  • 2/3 cup evaporated milk
  • 1/4 cup mayonnaise
  • 2 tablespoons dill pickle relish
  • 1 tablespoon finely chopped onion
  1. 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.
  2. In a small saucepan, combine tartar sauce ingredients; cook over medium-low heat until heated through and slightly thickened. Serve warm with croquettes. Yield: 4-6 servings.
Originally published as Salmon Croquettes in Taste of Home April/May 1995, p35

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Reviews forSalmon Croquettes

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Minai User ID: 8553593 246932
Reviewed Apr. 11, 2016

"Basic recipe, still a good one though. Everyone has different tastes for certain spices.

For "oven frying", I set the temp to 375*F and baked for about 20-30 minutes on a wire rack with some cooking spray (on the croquettes, also). We prefer to just fry them on a skillet or dutch oven."

MY REVIEW
cee-jay User ID: 1579946 5114
Reviewed Feb. 1, 2010

"Can these be baked instead of fried? At what temperature and for how long."

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