The best part of my childhood will always be the time I spent at my grandparents’ home during the summer. It was routine to wait until my grandmother to wake so she could make my ultimate favorite breakfast dish: salmon croquettes. Whether they were served for breakfast with grits or for dinner with rice or other starchy sides, these crispy and flaky salmon cakes were always sure to fill your soul and make any meal great. I am super excited to share this recipe with you- when I finally tasted the finished recipe, I thought immediately “these tastes like my grandma’s!” Using fresh pink salmon was never the way I was taught, we’d use canned salmon because it was always on hand and way cheaper than fresh or frozen options. I found these fresh salmon croquettes very simple to make with a less fishy smell and taste compared to recipe versions using canned fish. I hope you all enjoy just as much as my family and I did. Don’t forget to tag me (@elle.thefoodie) in any pictures or videos!
Fresh Pink Salmon Croquettes
Crispy salmon croquettes with fresh salmon.
Cook chopped white and green onions in a medium saucepan with 4 tbsp of vegetable oil until onions are translucent.
Chop salmon into 1/4 pieces. Be sure to make sure not to chop the salmon too much to prevent mushy patties.
Mix all ingredients except cornmeal (use more breadcrumbs as a substitute) in a medium bowl. Be sure to beat the eggs before mixing them in the croquette mixture.
Scoop 1/4 of the croquette mixture and form patties just under an inch of thickness. If your patties are too loose to form, add flour or more breadcrumbs by the tablespoon. You shouldn't need more than one to two tablespoons.
Add oil to a frying pan (I prefer my cast iron skillet) and heat on medium heat. Fry croquettes until golden brown for about three minutes on each side and drain on a paper towel before serving.
Serve with your favorite breakfast or dinner sides and hot sauce or tartar sauce. Tag me in any pictures and don't forget to #EatUp!