The Flavor Index

Tag: budget-friendly dinner

  • Salmon Croquettes (Crispy Outside, Flaky Inside, Zero Canned-Fish Sadness)

    Salmon Croquettes (Crispy Outside, Flaky Inside, Zero Canned-Fish Sadness)

    Let’s rescue canned salmon from its sad, forgotten corner of the pantry.

    These salmon croquettes are crispy on the outside, tender on the inside, and taste nothing like cafeteria food. They’re cheap, fast, and legitimately craveable. Serve with hot sauce, remoulade, or just a squeeze of lemon. Dinner in 20 minutes. You’re welcome.

    Ingredients

    Makes 8 croquettes (serves 4).

    • 2 cans (14.75 oz each) pink or red salmon, drained
    • ½ cup plain breadcrumbs (plus more for coating)
    • 2 large eggs, lightly beaten
    • ¼ cup finely diced onion
    • 2 tablespoons mayonnaise
    • 1 tablespoon lemon juice
    • 1 teaspoon garlic powder
    • 1 teaspoon Old Bay or Cajun seasoning
    • ¼ cup vegetable oil (for frying)
    • Salt and black pepper to taste

    Step-by-Step Instructions

    Step 1: Drain and Flake

    1. Open salmon cans. Drain liquid completely. Remove any large bones or skin (or mash them in—they’re edible and calcium-rich).
    2. Flake salmon with a fork in a large bowl.

    Step 2: Mix It Up

    1. Add breadcrumbs, eggs, onion, mayo, lemon juice, garlic powder, and seasoning.
    2. Mix until just combined. Don’t overmix—you want flaky, not pasty.

    Step 3: Form Patties

    1. Shape mixture into 8 patties, about ½-inch thick.
    2. Coat each patty lightly in extra breadcrumbs.

    Step 4: Heat the Pan

    1. Heat oil in a large skillet over medium heat.
    2. Test with a breadcrumb—it should sizzle immediately.

    Step 5: Fry ‘Em Up

    1. Cook croquettes in batches, 3-4 minutes per side, until golden brown and crispy.
    2. Drain on paper towels.

    Step 6: Serve Hot

    1. Sprinkle with salt immediately. Serve with lemon wedges, tartar sauce, or hot sauce.

    Summary

    Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

    Yield: 8 croquettes (4 servings)

    Difficulty: Easy

    Storage Notes

    Refrigerate:

    Cooked croquettes keep in an airtight container for up to 3 days. Reheat in a skillet or air fryer—not the microwave (soggy danger).

    Freeze (Uncooked):

    Form patties, freeze on a baking sheet, then transfer to a bag. Cook from frozen, adding 2-3 minutes per side.

    Pro Tip:

    These are not air fryer friendly from raw (they fall apart). Stick to pan-frying for the crunch.