Salmon Croquettes. Fancy word, fancy dinner?
Better known as salmon cakes, these crispy little guys are easier to make than you think. With a few extra ingredients such as corn and green onions, you can increase the flavor and change up the game. If you like your salmon cakes with a bit of spice, try adding some paprika, cayenne or other spices to create a bold infusion with your taste buds.
This recipe calls for canned salmon, but that doesn’t make it any less nutritious. Canned salmon is easier to work with because it’s been packed together with it’s own oils, creating a softer texture. Fresh salmon would need to be broken down and soaked in some oil before the consistency was right. Salmon is also a great source of omega-3 fatty acids, which help to reduce inflammation in the body and fight off other diseases such as dementia, arthritis and heart disease.
If you’re looking for a fast, easy, and wonderful dinner option that incorporates omega-3 fatty acid rich fish, look no further. These salmon croquettes are perfect for the springtime, giving a light yet protein packed dinner option.
- 1 can of 100% pure salmon
- 2 Tbsp canola oil/avocado oil mayonnaise
- 1 1/2 Tbsp dijon mustard
- 1/4 cup corn
- 3 Tbsp diced green onions
- 1 Tbsp capers
- 1/4 cup panko
- Dash of salt and pepper
- 1 egg; beaten
- 1 Tbsp fresh lemon juice
- 1 Tbsp fresh lemon zest
- 3 Tbsp canola oil (or enough to coat the bottom of the cast iron)
- 1/4 cup panko for top breading
makes 4 salmon croquettes
- Open the can of salmon and remove the excess skin and bones (if present). Place the Salmon in a medium sized mixing bowl and mash with a fork.
- Combine the mayonnaise, dijon mustard, corn, green onions, capers, panko, salt and pepper together in the same mixing bowl.
- In a separate small bowl, scramble one egg. Pour the egg into the salmon mixture, along with the lemon juice and zest.
- Mix the salmon mixture together with your hands, evenly incorporating the entire mixture. Start to divide the mixture into 4 mini ‘cakes’ by shaping them with your hands.
- Place each shaped cake on a plate and chill in the fridge for about 10-15 minutes to set.
- While the salmon cakes are chilling, warm a medium sized cast iron pan on the stove with the canola oil.
- After the cakes are done chilling and the pan is warmed, coat the cakes with a final layer of panko and place them in the pan to begin cooking.
- When the bottom of the cakes begin to brown, flip them using a spatula.
- Continue to cook on the other side until the bottom becomes brown again.
- Serve warm with a dipping sauce on the side. I used a greek yogurt based with lemon and dill, don’t be afraid to get creative!
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