A Pantry Staple: Salmon Croquettes

Stuck for a hasty, tasty, and healthful entree? My standby is salmon croquettes. I keep a couple of cans of premium wild Alaskan pink salmon in my pantry. Similar to crab cakes, croquettes are nutritious and also a good way to stretch your grocery dollars.

I learned to make salmon croquettes when I was 18. My recipe and method has changed little through the years. Here it is:

RECIPE

Salmon Croquettes

Serves Three

Ingredients:

• 1 14.75 oz. can salmon
• 8-10 saltines, crushed
• 1 Tbsp. finely chopped onion
• 1 Tbsp. finely chopped sweet pepper
• 1 egg, beaten
• nonstick cooking spray

Directions:

1. Drain canned salmon of liquid. Bones are optional–leave them in or remove them. (I usually pull them out and eat them before I cook).
2. Combine drained salmon, crushed saltines, onion, pepper, and egg in a 1 quart bowl or measuring pitcher.
3. Preheat a large cast iron skillet (or a stainless steel griddle) over medium.
4. Using your hands, form 9 or 10 small patties of the salmon mixture.
5. Spray skillet with cooking spray.
6. Carefully brown both sides of the croquettes, turning them once after about five minutes. (If too browned, reduce heat).
7. Serve with your choice of vegetables.

 

Salmon croquettes served with steamed broccoli and herbed carrots.