For all of my salmon lovers out there, here’s an amazing salmon croquettes recipe. They’re sooooo damn good! There’s really no other way to describe them. I make these at least once a week. Yep, they’re that good. I’m not a fan of using canned or processed foods a lot, so I made a point to use fresh salmon, homemade breadcrumbs, fresh veggies and herbs. This makes a big difference in the taste as well as the nutritional value. I don’t play when it comes to my health and my figure! 🙂
- 3 Fresh baked salmon fillets (4 oz.)
- 1 green onion stalk chopped
- 1/3 cup of chopped sweet onion
- 1/3 cup chopped red pepper
- 2 tbsp. freshly chopped parsley
- 1 tbsp. freshly chopped cilantro
- 1 teaspoon of minced garlic
- ½ – ¾ cup of light mayo
- 2 eggs beaten
- ½ – ¾ cup homemade bread crumbs
- 1/2 teaspoon cracked black pepper
- 1 tbsp. lemon juice
- 1 tbsp. Emeril Essence Seasoning dash seasoning
- 2 tablespoons olive oil
Preheat oven to 350 degrees. Place salmon fillets in baking dish and bake for 12-15 mins. Remove and let cool. Once they’ve cooled, gently shred salmon fillets with a fork or crumble up with your hands (I usually crumble them up with my hands) and put to the side. Toast both slices of bread (I use Nature’s Own 100% whole grain bread…my fave!) and let cool. In a bowl, crumble and crush both slices of toasted bread in your hands until you have bread crumbs and put to the side.
In a large bowl add shredded salmon, majority of the bread crumbs, green onions, red peppers, sweet onion, garlic, parsley, cilantro, mayo, beaten eggs, lemon juice, Emeril Essense seasoning and black pepper. Thoroughly mix all ingredients with hands. Form medium-sized patties (6-8 croquettes) and sprinkle the remaining bread crumbs over the croquettes. Cover and refrigerate for a minimum of 30-45 minutes.
Heat skillet with two tablespoons of olive oil. Add croquettes to skillet and cook on each side for 6-8 minutes over medium heat. After both sides are nicely browned, remove from skillet and place on a plate lined with paper towels to soak up any access oil.
I love to eat these with my homemade spicy tartar sauce. I mix a spoon full of mayo, relish and sriracha sauce together and there you go! You’ve got tartar sauce.
P.S. Damn…I’m hungry now!