• Arthur Housley

Salmon Croquettes

There is still debate over the name of this...but Adam is going to stick with it! This was a fantastic meal and not heavy and FULL of flavor. It doesn't take long and make sure you bake the fish almost want it to flake and not too oily. :)

Ingredients 2 lbs of baked salmon bones removed and flaked 2 large eggs

4 tablespoons of finely chopped green onions or chives 2 cloves of minced garlc 2 cups of panko bread crumbs 4 tablespoons of mayonnaise or vegannaise

1/2 cup of minced red bell pepper 2 tablespoon fresh finely chopped parsley 2 tablespoons creamy Dijon mustard 2 tablespoons fresh lemon juice

salt and black pepper to taste

1 tablespoon of olive oil


  • In a large bowl add all the ingredients and stir carefully to mix it all together without breaking the flaked salmon into minced pieces. You want it broken up, just not too small.

  • Mix to combine and form patties...about a 1/4 measuring cup each for the patties. Press them together so they don't fall apart, but don't press them too much. :)

To Fry

  • Add olive oil to a 12-inch caste iron skillet and set it on medium-high heat. Once hot, cook for about 5 minutes per side or until it’s golden brown on both sides and then serve with the sauce...which is the next recipe!



  • 1/4 cup creme fraiche or sour cream

  • 3/4 cup of mayonnaise or vegannaise

  • 1/4 cup finely chopped dill can use sweet pickles too/or if you want

  • 2 tablespoons garlic spread

  • 1 clove garlic, finely minced

  • 1 tablespoon chopped fresh parsley or dill

  • 2 teaspoons fresh lemon juice

  • 1 tablespoon of Dijon mustard

  • 1/4 teaspoon onion powder

  • hot pepper sauce and creamy horseradish (optional)

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