Baked Salmon Croquettes
Salmon Croquettes; wild Alaskan Red Salmon, Baked salmon croquettes uniquely shaped. Prepared with colorful sweet bell peppers, diced celery, scallions, Italian bread crumbs a hint of cayenne pepper and a dash of smoked paprika. Served golden brown and garnished with a drizzle of lemon dill dressing.
- 3 cans of Red Salmon (wild Alaska) 7.5oz (213g) or (2) 14.75-ounce cans
- 1 Tbsp. finely diced celery or 1 tsp. of celery seed
- 2 Tbsp. of Orange bell pepper (diced small)
- 2 Tbsp. of Red bell pepper (diced small)
- 4 Scallions (green onions) finely chopped
- 2 large eggs (beaten)
- 1/4 tsp. of fresh lemon juice
- 1 cup of Italian bread crumbs
- 1/2 cup of Panko bread crumbs
- 1/4 tsp. Cayenne pepper
- 1/4 tsp. Smoked paprika
Ingredients for Lemon Dill Dressing
- 4 sprigs of fresh Cilantro (chopped)
- 2 Scallion diced
- 1/4 tsp. of garlic and parsley seasoning
- 1 and 1/2 Tbsp. of fresh lemon juice
- 1 Tbsp. of fresh chopped Dill or 1 tsp. of dried Dill Weed
- 1/2 cup of Miracle Whip
- 1 and 1/2 tsp. of Honey mustard
- 1/4 tsp. of sweet relish
- 1 Tbsp. of sweet Marsala
Preparation for Lemon Dill Dressing
- In a medium size bowl combine all of your ingredients; use a fork or a whisk and stir for about three minutes
- Do a taste test, you may want to add a dash of salt; if not cover and refrigerate until ready to use
- Remove from refrigerator fifteen minutes before serving
Instructions for Salmon Croquettes
- Open both cans of salmon, but do not remove salmon until you have drained all liquid from the can.
- Hold each can under cold running water with salmon still in the can for about two seconds, now take a fork and press down on salmon allowing water to drain out of the can
Preparation before cooking
- In a large bowl add 1 can of salmon
- Prick salmon apart with a fork making sure to remove the visible small bone particle and loose skin; discard in sink
- Repeat this process with the other cans of salmon
- Combine bell peppers, green onion, celery, eggs, lemon juice, cayenne pepper and a 1/2 cup of Italian bread crumbs
- With a fork or spatula blend ingredients well, portion ingredients into four, six or eight parts with a spoon or spatula
- In a medium size bowl add a 1/2 cup of Italian bread crumbs and the 1/2 cup of Panko crumbs
- Using your hands begin to mold each section into an oblong shape
- Holding one salmon croquette at a time sprinkle bread crumbs all over, or you can roll them in bread crumbs
- Gently shake off excess bread crumbs
- Place salmon croquettes on a medium size plate and cover with plastic wrap; place in refrigerator for about thirty minutes to an hour
- Preheat oven 350 degrees F.
- Remove salmon croquettes from refrigerator and discard plastic wrap; sprinkle smoked paprika gingerly (carefully) on both sides
- Place croquettes on a non-stick cookie sheet; you may also line a cookie sheet with parchment paper in the case that you do not have a non-stick pan
Preparation while cooking
- Place croquettes in oven on middle rack; 350 degrees for twenty-three minutes
- If you have placed your salmon croquettes on parchment paper, remove them from the cookie sheet and put them on a Comal / iron skillet or another ‘broiler-safe’ pan
- Now put them under the broiler for two minutes or until golden brown; watch carefully so they do not burn
- If you did not use parchment paper, just make sure that your baking sheet is broiler safe and follow number 3.
- Serve on a platter or individual plate and garnish with lemon dill dressing; Buon Appetito my friends
Preparation time: 28 minutes
Cooking time: 25 minutes
Total time: 53 minutes
♥ Chef Ann Tips
What to buy:
My choice was the Red Sockeye Wild Salmon, however, the Wild Pink Salmon is another choice for this recipe if preferred. You can also buy Boneless Skinless Salmon in the can. Be prepared to pay more at the market.
How to prep Can Salmon:
You may or may not rinse canned salmon in cold running water before removing from the can and pouring into a bowl.
Be sure to remove the visible bone in the center of the salmon; better known as the (backbone).
Do not bother with the removal of all the little soft bones, they are all edible.
I do remove some of the loose skin found in the can, but not all of it. Just in case, you did not know; Omega 3 fatty acids are found in the skin of salmon.
Dried Celery seed is fine to use in this recipe if fresh celery is not available. For those of you that want more spice;double the Cayenne pepper, but keep in mind you will be tasting more heat than the real flavor of the Sockeye Salmon.
After mixing all of your ingredients into the salmon, decide how large you want croquettes to be. I would suggest 2.4 or 2.5 ounces per croquette for a party of four. You can portion them at five ounces each and that would yield a large croquette as featured at the top of my recipe. Also, if you do not care for the shape of my croquettes; by all means make salmon patties, and reduce the baking time by five to seven minutes.
About the Lemon Dill Dressing:
Plain Greek Yogurt or mayonnaise can be a substitute for the Miracle Whip. The use of sweet Marsala is optional. The best tip I can leave you with is to just put your whole heart into making this the best dish ever!
- Icicle Seafood Inc. is a Seattle-based processor of the Arctic Star brand of canned “Wild Alaska Red Salmon”, used for my recipe.
- Alaskan Star Inc. Seattle, Washington 98199 distributes this product.
- This salmon is ‘wild caught’ in the U.S.A
- One serving of this red salmon provides 800mg of EPA and DHA Omega-3 fatty acids.
- Nutrition Facts about this product are as follows; serving size 2 oz. (56g / ¼ cup) Servings about 4, Calories 90, Fat Calories 40
- This product has zero sugars, which should make any diabetic smile.
- You may not find the Arctic Star brand in your market; here are some labels to consider. Deming’s, Honey Boy, Black Top, Trader Joes label, Raincoast Trading, and Vital Choice.
Icicle Seafoods, Inc