Sandra This Paula Deen Salmon Croquettes Recipe is a simple and savory recipe, which is made with canned salmon and green onions. It’s a no-fuss take on the classic, ready in about 10 minutes.
Paula Deen Salmon Croquettes Recipe Ingredients
- 2 fillets flaked canned salmon
- 1 beaten egg
- 2 tablespoons sliced green onion
- 1/2 cup breadcrumbs
- Vegetable oil, for frying
How To Make Paula Deen Salmon Croquettes Recipe
- Heat the oil: Over medium heat, heat a thin layer of vegetable oil in a medium skillet.
- Mix the croquettes: In a medium bowl, combine the flaked canned salmon, beaten egg, sliced green onions, and 1/4 cup of the breadcrumbs.
- Form and fry: Form the mixture into small patties. Dust the outside of each patty with the remaining breadcrumbs. Carefully place the patties in the hot oil and fry for about 2 minutes on each side, until golden brown and crispy.
Recipe Tips
- How to get a crispy croquette? The key is to have your oil hot enough before you add the patties. A medium heat is perfect; if the oil is too low, the croquettes will absorb too much oil and become greasy.
- Can I use fresh salmon? Yes. If you have leftover cooked salmon, you can flake it and use it in place of the canned salmon for an even fresher flavor.
- How can I add more flavor? This is a great base recipe. You can add a squeeze of fresh lemon juice, a dash of hot sauce, a pinch of Old Bay seasoning, or some chopped fresh dill to the mixture for extra flavor.
- Can I bake these instead of frying? For a lighter version, you can bake the croquettes. Place them on a lightly greased baking sheet and bake at 400°F for about 15-20 minutes, flipping halfway through, until golden brown.
What To Serve With Salmon Croquettes
These simple salmon patties are a classic Southern dish and pair well with traditional sides.
- Creamy grits or mashed potatoes
- A side of collard greens or green beans
- A simple green salad with a light vinaigrette
- A dollop of tartar sauce or a squeeze of fresh lemon
How To Store Salmon Croquettes
- Refrigerate: Store leftover salmon croquettes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or in the oven to re-crisp the outside.
Salmon Croquettes Nutrition Facts
- Calories: 250 kcal
- Carbohydrates: 15g
- Protein: 20g
- Fat: 12g
- Saturated Fat: 3g
- Sodium: 450mg
- Fiber: 2g
- Sugar: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Most canned salmon has very small, soft, edible bones that are a great source of calcium. You can mash them right into the mixture. If you prefer, you can pick them out, along with any skin, before mixing.
This can happen if the mixture is too wet or if it doesn’t have enough binder. Make sure your canned salmon is well-drained. The egg and breadcrumbs are the binders, so ensure you’re using the correct amounts. Chilling the patties for 15-20 minutes before frying can also help them hold their shape.
Yes, panko breadcrumbs would be a great substitute for a lighter, extra-crispy coating.
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Paula Deen Salmon Croquettes Recipe
Description
Quick, easy, and classic Southern-style salmon croquettes, pan-fried until golden brown and crispy on the outside and tender on the inside.
Ingredients
Instructions
- Heat oil in a skillet over medium heat.
- In a bowl, combine salmon, egg, green onions, and 1/4 cup of breadcrumbs.
- Form the mixture into patties.
- Coat the outside of the patties with the remaining breadcrumbs.
- Fry for about 2 minutes per side until golden brown and crispy.
Notes
- For the best flavor, use a good quality canned salmon and be sure to drain it well.
- These croquettes are a perfect way to make an easy and budget-friendly meal.
- Don’t overcrowd the pan when frying; cook in batches if necessary to ensure they get crispy.
- The flavor can be easily customized by adding your favorite herbs and spices to the mixture.
