Salmon croquettes or salmon patties? Salmon cakes?
What do you call them?
Growing up, my parents always referred to them as salmon croquettes so I always have, too. Mom made them on the regular, and I loved them. I can still see her standing at the counter with two forks, picking through a bowl of salmon. Next, she would drag out her wooden cutting board and chop up the onion. I can almost smell the croquettes cooking on the stove. For someone who is originally from Central America, my mom sure did warm up to cooking southern cuisine.
The first time I went on a family vacation with the Hubs, his grandmother made them one night in our beach house. They were just as tasty as I remembered growing up.
A few months later – which was about ten years ago – I decided to make my own salmon croquettes. But the smell of the salmon and one minute or so of fishing around to pull out the bones did me in. I wound up tossing the can of salmon and ordering take out.
But I’ve grown up since then and decided I am, indeed, woman enough to show up a can of salmon.
After some playing around with ingredients, my salmon croquettes are now part of our dinner rotation.
Don’t get me wrong, the smell of the raw salmon out of the can still isn’t pleasant, but it isn’t as bad as dramatic Amy of her 20s seemed to think. And the bones aren’t that big of a deal. You do have to check the flesh thoroughly for the tiny bones, but there are worse things.
One can usually yields about six nicely sized patties. However, I make seven patties with two being smaller for the girls. That gives us at least one patty left for a leftover lunch for the next day.
The cornmeal added to the recipe is what really authenticates these salmon croquettes. There is this perfect crispness to the edges. The inside is soft and tender.
By the way, are you following me over on Pinterest? I have a great seafood board with tons of yummy fresh salmon meals!
- 1 can pink salmon (14 oz can)
- 1/3 cup onion, chopped
- 1/3 cup cornmeal
- 1/4 cup flour
- 1 egg
- 3 tablespoons mayo
- 1 tsp Tony's Chachere Seasoning
- 1 tsp garlic powder
- 1 tsp parsley, chopped or dried
- 1 tsp salt
- 1 tsp pepper
- 3 tablespoons vegetable oil
- Drain salmon in a colander.
- In a medium bowl, flake the salmon with a fork and remove any visible bones.
- Add all ingredients except for vegetable oil to bowl.
- Mix together until spices appear consistent throughout mixture.
- Form into 6 evenly sized patties.
- Preheat a medium to large skillet over medium high heat.
- When oil is hot, fry patties a few minutes on each side until golden brown on both sides.
- Remove from heat and keep warm.