Remember this can? Yes.. the pink salmon in a can. This blog post is in honor of my mom. My mom would make salmon croquettes usually on a Friday night. I must confess as a kid they weren’t my favorite, but I grew to love them older I got, but I think is was mostly, because when I moved away from home, seeing her in the kitchen making them, just made me her little girl again.

Now these aren’t my mom’s version, but I think she would love them. Mom made hers with the famous pink canned salmon, bread crumbs, mayo, season salt, onions and parsley. I make mine with fresh pan seared salmon, Panko bread crumbs, red bell peppers, onions, parsley, mayo, dijon mustard, Old Bay seasoning, and a few red pepper flakes. I topped them off with a simple Old Bay aioli. Here’s to you, Mom. I think you would have loved these and thank you for teaching me how to always Set the Table with Love.

SALMON

INGREDIENTS:

• 1 tablespoon extra-virgin olive oil 
• 1/2 teaspoon kosher salt 
• Freshly ground black pepper 
• 1 (6-ounce) salmon fillet, cooked, remove skin after cooking and shredded

SALMON CROQUETTES

• 1 1/2 tablespoon grapeseed or canola oil
• 1/2 cup plain Panko bread crumb
• 1/4 cup gluten free Italian bread crumbs
• 1/2 red bell pepper, chopped
• 1 (6-ounce) salmon fillet
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon black pepper
• 1 large egg lightly beaten
• 1/4 cup mayonnaise
• 1 teaspoon dijon mustard
• 1 tablespoon Worcestershire
• a few red pepper flakes ( optional)
• 1/4 cup chopped parsley

INSTRUCTIONS

1. Season the salmon with the salt and pepper. Heat the oil in a nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillet and reduce the heat to medium. Continue cooking until done, about 4 to 5 minutes more, depending on your preference, but remember the salmon will cook when you make them in to croquettes. I like my salmon to cook to temperature of medium.
2. Once the salmon is cooked, remove the skin and shred it into little pieces.
3. Add panko and regular bread crumbs to a bowl and mix. Add bell peppers, salmon, garlic powder, salt, pepper, egg, mayonnaise, Worcestershire sauce and cilantro. Mix until incorporated.
4. Shape into 6-8 patties and heat oil in large skillet over medium high heat.
5. Add patties to the skillet and cook for 2-3 minutes on each side or until golden brown.
6. Remove from pan, on to a paper towel, the remove excess oil, then onto a bed of lettuce or a nice butter bun with a little Old Bay aioli.

OLD BAY AIOLI

INGREDIENTS:

• 1 tsp dijon mustard
• 1 tbsp Old Bay seasoning
• 1 tsp fresh lemon juice
• 3/4 cup mayonnaise
• Kohser salt, to taste

INSTRUCTIONS:

In a small mixing bowl, add all ingredients and whisk thoroughly to combine. Add on top of salmon croquettes.