Salmon Croquettes Southern Style

Whether you call them croquettes, patties, or burgers, seasoned fresh Salmon with veggies, formed in to lovely circles and cooked in a pan into yummy goodness are just plain old fabulous. These can be customized in so many different ways and you can eat them for breakfast, lunch or dinner. I love them with grits in the morning and salad in the afternoon.

I use fresh salmon in my recipe, but if you have canned salmon, you can use that in a pinch. I’ve used canned, but once you go fresh, you’ll never go back (if you don’t have to)! I also dice my veggies really small so that they cook at the same time as the salmon once it’s in the pan. These babies are simple and just scrumptious. I hope you give them a try.

Cheers!

Salmon Croquettes - Southern Style

Servings: 4
Time: 20 minutes
Difficulty: easy
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Ingredients

1 lb skinless salmon fillet, skin removed

¾ cup Ritz Crackers – crushed

½ medium onion, minced

½ medium bell pepper, minced

1 garlic clove, minced

½ stalk celery, minced

1/2 tsp lemon zest, plus lemon wedges for serving

Juice of ½ lemon, about 1 Tbsp

1 tsp dijon mustard

3/4 tsp Cajun or Old Bay seasoning

½ tsp sea salt

½ tsp black pepper

1 tsp dried dill

1 egg

Salt and freshly ground black pepper

3 Tbsp olive oil, divided

Instructions

Using a sharp knife chop salmon to a very small, sausage like texture. Be sure to check for bones. You can also use a food processor, working in batches, in quick bursts to chop salmon.
In a large mixing bowl stir together onion, bell pepper, celery, garlic, lemon zest, dijon mustard, Cajun or old bay seasoning, egg, salt, pepper, dried dill, salmon, and Ritz Crackers. Mix well.
Using a spoon, form palm size croquettes.
Melt 1 ½ Tbsp butter in a nonstick pan with 3 Tbsp olive oil on medium high heat.
Add four salmon patties. Let fry until golden brown on the bottom, about 3 minutes. Carefully flip the croquette and cook until the second side is golden brown and the patties are cooked through, about 3 more minutes.
Remove from pan and let drain on a plate lined with a paper towel.
Add the remaining olive oil to the pan, if needed, and repeat the cooking process with the remaining croquettes.
Serve warm with lemon wedges.

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