Southern Style Salmon Croquettes
These Southern Style Salmon Croquettes are comfort food at its finest. Crunchy, tender, irresistibly delicious these patties are sure to please the young and old in your family.
If you are anything like us, you love a recipe that can be used in many ways and this is definitely one of those recipes. These fantastically tender on the inside, crunchy on the outsides morsels of goodness not only make a delicious appetizer, they are perfect as a main course and they also make a mighty tasty sandwich. We used sockeye salmon from Sizzlefish. We love that they are kid friendly too. Let’s be honest, sometimes getting kids to eat fish is a task, but these salmon croquettes are a kid favorite, perfect for dipping in their favorite sauce! We chose a healthier route by pan searing them and then finishing them off in the oven, but you could definitely deep fry these patties as well. The cornmeal crisps up beautiful with the pan sear while the flavors of the seasonings and lemon really brighten the richness of these salmon croquettes.
4 Sizzlefish Salmon Filets
1 tsp Old Bay
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Himalayan Salt
Black Pepper, to taste
1 Medium Sweet Onion, roughly chopped
1 Red Bell Pepper, seeded and roughly chopped
2 Slices Bread
2 large eggs
2 TBSP Lemon Juice
2 TBSP Lemon Zest
2 tsp Dijon Mustard
1/4 cup Parsley, roughly chopped
½ cup Cornmeal
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
Carefully remove the skin from the salmon fillets. Place the fillet skin side down. Using a sharp knife, make a cut between the skin and the fillet on the end closer to you. Holding the skin, gently slide the knife between the skin and the fillet sliding the blade away from you.
Chop one fillet well with a knife and set aside.
Place the Old Bay seasoning, garlic powder, onion powder, salt, pepper, onion, red pepper, bread, eggs, lemon juice, lemon zest, Dijon mustard and parsley in a food processor.
Blend the mixture until it becomes finely chopped.
Next add the 3 whole salmon fillets to the food processor and blend until the mixture starts to come together, but not so far that it’s a paste. Stir in the chopped salmon fillet.
Place the cornmeal in a bowl.
Lightly oil a nonstick skillet and heat to medium low.
To form the salmon croquettes, scoop 1/3 of a cup of the salmon mixture into your hand. Form into a round. Sprinkle cornmeal over the top of the patty, place it on the heated skillet, then sprinkle the other side with cornmeal. Cook 4 – 5 minutes or until lightly browned then flip and cook an additional 4 – 5 minutes on the other side until lightly browned.
Place the salmon croquettes on the parchment lined baking sheet. Bake for 15 minutes. Serve warm with a fresh squeeze of lemon.