Salmon Croquettes
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Entrees Crispy golden salmon croquettes made with flaked red salmon, buttermilk, and a seasoned cracker crumb coating. Perfectly pan-fried until deliciously crunchy on the outside and tender within.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 10 mins | None | 4–6 servings |
🔪 Key Equipment
- Mixing bowl
- Skillet
- Measuring cups
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 can (16 oz) | Red Salmon | Drained, with large bones and skin removed |
| ½ C | Buttermilk | Cold |
| ½ C | Flour | All-purpose |
| 2 | Beaten Eggs | Whisked |
| ¼ t | Baking Soda | None |
| 1 | Onion | Small, chopped fine |
| To Taste | Salt | None |
| To Taste | Pepper | None |
| 1 C | Cracker Crumbs | Plus additional for rolling |
| As Needed | Grease / Oil | Hot, for frying |
Instructions
Step 1: Prepare and Mix
- Remove large bones and skin from the 1 can (16 oz) red salmon.
- Place the salmon in a mixing bowl and flake well.
- Add the ½ c buttermilk, ½ c flour, 2 beaten eggs, ¼ t baking soda, 1 small onion, salt, pepper, and 1 c cracker crumbs to the bowl. Mix thoroughly until combined.
Step 2: Shape and Fry
- Shape the mixture into small croquettes.
- Roll each croquette in additional cracker crumbs until evenly coated.
- Fry the croquettes in hot grease / oil until golden brown and crispy on the outside.
💡 Make-Ahead & Storage: Formed uncooked croquettes can be refrigerated for up to 24 hours before frying.
Original Recipe Scan
