Easy Salmon Croquettes - The Recipe Critic (2024)

FAQs

How do you keep salmon croquettes from falling apart? ›

Eggs. To keep salmon patties from falling apart, you need a binder. That's the egg!

If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.

This recipe is pretty popular in the South because of its versatility, ease and economical ingredients. Salmon is mixed with binders like eggs and flour along with onion, spices and sometimes herbs then compacted to form small patties. Those are then pan fried until golden and served up.

Mix it with breadcrumbs (or crushed up saltiness, lol), lemon juice, onion powder (or diced onion,) an egg, and some salt. Shape it into a patty like a hamburger and fry it like a burger. I just add breadcrumbs until it forms up easily into a ball.

To prevent this, only fry the croquettes for three to four minutes — just enough time for the outside to crisp and the filling to heat through. Heat your oil to exactly 350°F. Any hotter can cause them to expand too rapidly and burst open.

Balance The Binders With The Moisture

Every salmon patty or cake recipe calls for some combination of binding ingredients. These usually include eggs, flour, breadcrumbs, cracker crumbs, ground flaxseed, and so on. Without these binders, the salmon has nothing to stick to, so you can't form patties.

Croquette is the perfect comfort food that is crunchy, buttery, salty & delicious. The most popular Spanish croquette recipe is croquetas de jamón, made from Spanish ham. Other popular croquettes we will discuss are chicken, fish, cod, shrimp, and vegetable croquettes.

Looking for a quick answer? The best side dishes to serve with salmon patties are watermelon, feta, mint salad, green beans, or a spicy cucumber salad if you are looking to keep things light. For those looking for a heartier meal, lemon herb quinoa, mashed potatoes, or fried rice are more substantial options.

Canned salmon is every bit as nutritious as fresh salmon. It contains a variety of key nutrients, including protein, calcium, vitamins B & D, and healthy omega-3 fatty acids which promotes a healthy brain. By now, the health benefits of salmon are well-known.

Salmon is versatile and can handle most flavors. Use either, salt and pepper, household spices, store-bought rubs, marinades, glazes, or sauces. Season the fish at least 5 minutes before cooking. If desired, add more seasoning once cooked.

Should you rinse canned salmon? ›

Draining The Liquid Shouldn't Impact Nutritional Value

Because these oils are not highly water soluble, the nutrients are less likely to be washed away by rinsing. So, while draining and rinsing the fish minorly impacts its nutritional value, it doesn't eliminate the numerous benefits canned salmon provides.

Tips for cooking canned salmon

Canned salmon is already cooked - just drain the liquid and it's ready to eat or add to your favourite dish. You can remove the skin if you like. Don't throw out the soft, calcium-rich bones! Mash them with a fork and you won't even notice them.

Croquettes may fall apart during frying if the mixture is too wet. As the croquettes get hot, moisture turns to steam, causing them to get soggy and lose their shape. Adding more of a binding agent (beaten egg and/or flour) should help the mixture stay together.

To ensure the salmon cakes don't fall apart, drain the salmon thoroughly, flake it well, use large eggs, and mix the ingredients thoroughly. About half the olive oil will remain in the skillet; the nutrition info reflects that. But you need all of it to fry the patties properly.

Grill salmon flesh side down FIRST, then flip over once.

Place the salmon fillets on the grill flesh side down first (so the skin is facing you). Raw salmon is relatively firm, so starting it off with the flesh facing down is a great way to get some nice grill marks on the salmon without it falling apart.

Refrigerate The Mix, Use A Sheet Pan

Then you can scoop the cakes and put them on a sheet pan to cool down in the fridge once again. The cooler temperature of the mix will help everything stick together better when the patties are pan-fried, crisping them up nicely.