Salmon Croquettes (Salmon Cakes) (Serves 8)
½ cup all-purpose flour
¼ cup yellow or white cornmeal
3 (8 oz.) Salmon filets, cooked and shredded
1 red bell pepper, finely chopped
½ cup sweet onion, diced
1 large egg, beaten
1 tsp. Worcestershire sauce
½ tsp. Old Bay seasoning or season salt
¼ tsp. pepper
½ tsp. garlic powder
¼ cup mayonnaise
¼ cup flat leaf parsley, chopped
Olive oil for frying
In a large bowl, whisk together the flour and cornmeal. Add cooked, shredde salmon, bell pepper, sweet onion, seasonings, Worcestershire sauce, mayonnaise, parsley and egg. Mix until well combined. Refrigerate at least 30 minutes.
Using a ¼ cup measuring cup, add a heaping scoop and shape into 8 patties. Heat oil in a large skillet over medium-high heat. Once the oil is hot, add patties in batches, about 4 at a time, don’t disturb patties once you’ve added them to the skillet, cook 4-5 minutes on each side. Flip carefully as patty as they are very delicate. Cook another 4-5 minutes or until golden brown. Remove to a large plate or baking sheet lined with paper towels to drain.
Serve immediately with dipping sauce of your choice (horseradish sauce, tarter sauce, cocktail sauce, plain Greek yogurt, avacodo, ketchup…etc.).
To cook salmon filet: Rinse filets with water and pat dry with paper towels. Place filets on a foil lined baking sheet and rub tops lightly with olive oil and season with salt and pepper. Bake in a 425-degrees F for 18-20 minutes. Once cooled, shred with two forks.
