½cupoil (see recipe notes), for frying; (vegetable, corn, canola)
1teaspoondill(dried); double the amount if using fresh
½cupbread crumbs (plus a little more for final dusting) see recipe notes( or panko crumbs; or crumbled saltines)
2tablespoonsceleryfinely chopped (about one large stalk)
3tablespoonsred onionfinely chopped
2wholeeggslightly beaten
¼teaspoonsalt
¼teaspoonpepper
Instructions
Make the Croquettes
Drain liquid from canned salmon
14 ounces pink salmon
Place salmon on saucer and gently remove skin and bones
Place salmon in medium bowl and fluff with fork
Lightly beat eggs; pour into bowl with salmon
Add remaining ingredients; combine well
½ tablespoon Old Bay Seasoning, 1 teaspoon dill, ½ cup bread crumbs (plus a little more for final dusting) see recipe notes, 2 tablespoons celery, 3 tablespoons red onion, ¼ teaspoon salt, ¼ teaspoon pepper, 2 whole eggs
Using a 1/2 cup measuring cup; place salmon into measuring cup, pat down till firm; gently remove patty from cup
Once all patties are formed, roll each patty lightly in breadcrumbs, place in refrigerator for at least 15 minutes (this step is optional, but I recommend it if your pan frying; skip this step the final breadcrumb coating if your baking them)
Heat cast iron skillet with enough oil to reach the middle of the patty; you want the oil to be about 316-325 degrees; hot, but not too hot
½ cup oil (see recipe notes)
Using a spatula, place salmon patties in hot oil; turn heat down to medium
Cook salmon patties about 3-4 minutes per side or until they are golden brown; carefully flip the cakes and continue to cook another 3-4 minutes; remove from pan
Place on paper towel to drain
Serve with remoulade sauce (see recipe notes)
Notes
This recipe makes about five 1/2-cup portions of salmon croquettes; you can make them smaller by using 1/4 cup measuring cup if you like them smallerBreadcrumbs:Use 1/2 cup for the patty mixture; if you want, you can pour a little breadcrumbs onto a plate and lightly dust each formed patty before refrigerating. This makes an extra crunchy exterior, but it it totally optional. I recommend a final dusting for pan fried but NOT for baked patties.Oil:The amount of oil will depend upon the size of your skillet and the number of salmon croquettes you are making. Use enough oil to come up to the middle of the salmon cake.Pan-Fried:
The amount of oil in this recipe is based on a 12" cast iron skillet; if you use a smaller skillet, you might not need as much oil; you want about 1/2 inch of oil in the skillet
If you use a smaller skillet, cook the salmon croquettes in batches
Baked:
Place chilled salmon patties on a parchment lined baking sheet
Bake @400ºF for 15-25 minutes, or until croquettes are warm in the center (time may vary due to oven)
Remoulade sauce recipeNote: this Remoulade sauce recipe makes about 3-4 cups, so if you're just making a few salmon patties, you might wanna half the Remoulade sauce recipe.