I previously posted about salmon croquettes made from canned salmon. Today I took advantage of this pantry favorite and made enough patties for dinner today and again tomorrow (with different vegetables as sides).
Equipment used: While the croquettes browned in my large cast iron skillet, I steamed the squash and onions over low heat in my 1 quart stainless steel saucepan. The fresh green beans cooked in my pressure cooker for two minutes. Leftover salmon croquettes will be reheated a couple of minutes in my air fryer oven.
Salmon croquettes make a quick and satisfying meal. The salmon mixture can be prepared up to a day ahead.A 14 3/4 oz. can of salmon yields four servings.
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:
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
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).
Combine drained salmon, crushed saltines, onion, pepper, and egg in a 1 quart bowl or measuring pitcher.
Preheat a large cast iron skillet (or a stainless steel griddle) over medium.
Using your hands, form 9 or 10 small patties of the salmon mixture.
Spray skillet with cooking spray.
Carefully brown both sides of the croquettes, turning them once after about five minutes. (If too browned, reduce heat).
Serve with your choice of vegetables.
Salmon croquettes served with steamed broccoli and herbed carrots.