Salmon Croquettes Recipe


We can never make enough of these when they are on the menu. Sometimes we serve them over a salad as a luncheon item or on their own at the bar appetizer hour, along with a little aioli combined with a touch of hot sauce.

Salmon Croquettes
Recipe type: Appetizer
Makes 16 croquettes.
  • 1 pound red salmon, skinned and boned
  • 2 tablespoons aioli (see page XX)
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped tarragon
  • 1 tablespoon chopped chives
  • ¼ cup finely chopped green onions
  • 2 tablespoons shredded Parmesan cheese
  • ½ teaspoon minced garlic
  • 2 cups panko
  • 4 cups canola oil for frying
  • Coarse salt
  1. Place the salmon in a food processer and blend until the flesh is lightly puréed.
  2. Add in the aioli, lemon juice, mustard, parsley, tarragon, chives, green onion, Parmesan cheese, garlic. Roll the mixture into 16 one-ounce balls.
  3. Place the panko in a shallow pan. Roll the balls in the panko and chill for five minutes.
  4. Heat the oil in a large pot over medium heat to 365°F and fry each ball until the salmon is just cooked. Remove the croquettes from the oil with a mesh strainer and drain the excess oil off onto paper towel. Season with salt.