Canned salmon does the work here, which is why the mixture comes together in one bowl and needs no pre-cooking. Egg, mayonnaise, Dijon and lemon bind it; half a cup of breadcrumbs firms it up.
The shaped patties get a second coat of crumbs before they hit a shallow layer of oil, and they fry three to four minutes a side until the crust is deep golden.
How to Make It
Mixture combined
Combine the salmon, egg, 1/3 cup mayonnaise, Dijon, 1 tbsp lemon juice, 2 tbsp parsley, green onions, 1/2 cup breadcrumbs, salt and pepper.
Shaped and coated
Shape into 8 thick round patties and coat both sides with the remaining 3/4 cup breadcrumbs.
Oil heated
Heat the oil in a wide skillet over medium heat until shimmering.
Fried in batches
Fry the croquettes in batches 3 to 4 minutes per side, until deeply golden and hot through, then drain on paper towels.
Sauce stirred and served
Stir together the sauce mayonnaise, sauce lemon juice and sauce parsley, and serve the croquettes with the sauce and lemon wedges.
Ingredient Notes
- Canned salmon
- Fourteen ounces, drained and flaked; already cooked, which is why the patties only need heating through.
- Breadcrumbs, two ways
- Half a cup binds the mixture and three-quarters of a cup coats the outside.
- Mayonnaise, two ways
- A third of a cup in the patties and half a cup for the lemon herb sauce.
Success Tips
- Drain the canned salmon thoroughly, pressing gently, or the mixture will be too wet to shape.
- Chill the shaped patties briefly if they feel soft; firm croquettes hold their round edge in the oil.
- Keep the heat at medium so the crumb coating browns at the same rate the centre warms.
What Holds the Patties Together
The binder is what keeps eight patties from falling apart in the skillet.
- Flaked canned salmon14 oz
- Breadcrumbs in the mix1/2 cup
- Mayonnaise1/3 cup
- Egg1 large
A further 3/4 cup of breadcrumbs coats the outside and does the crisping.
Why This Recipe Works
- Breadcrumbs inside the mixture absorb moisture so the patties hold together in the pan.
- A separate outer coating of crumbs is what crisps, while the inner ones stay soft.
- Mayonnaise keeps canned salmon from drying out during frying.
- Shallow frying in a third of a cup of oil browns both faces without a deep pot.
Serving Ideas
Stack the croquettes over a spoonful of the lemon herb sauce with wedges of lemon to squeeze at the table.
Storage and Reheating
Refrigerate
Refrigerate leftovers and re-crisp in a skillet or hot oven; the sauce keeps separately in the refrigerator.
Frequently Asked Questions
Does this use fresh or canned salmon?
Canned, drained and flaked, which is already cooked before it goes into the mixture.
Is this deep-fried?
No. It is shallow-fried in a third of a cup of oil, 3 to 4 minutes per side.
