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.
- 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
- 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
- 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.
- Once the salmon is cooked, remove the skin and shred it into little pieces.
- 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.
- Shape into 6-8 patties and heat oil in large skillet over medium high heat.
- Add patties to the skillet and cook for 2-3 minutes on each side or until golden brown.
- 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
- 1 tsp dijon mustard
- 1 tbsp Old Bay seasoning
- 1 tsp fresh lemon juice
- 3/4 cup mayonnaise
- Kohser salt, to taste
In a small mixing bowl, add all ingredients and whisk thoroughly to combine. Add on top of salmon croquettes.