Enjoy delicious Alaska Salmon croquettes, perfect for dinners or special occasions. Roast seasoned salmon with bay leaves and lemon, then mix with egg, garlic, hot sauce, mustard, green onions, mayo, and breadcrumbs. Form into croquettes and sear until golden brown.
Ingredients
Salmon
- 2.25 pounds or 36 oz Salmon fillets
- 4 Bay Leaves
- 1 Tbsp Old Bay Seasoning
- 1 Lemon (sliced into thin circles)
- 1 tsp salt
Croquettes
- 25 oz cooked Salmon
- 1 Lg Egg (lightly beaten)
- 1 Clove Garlic, minced
- 1 Tbsp Hot Sauce
- 1/2 cup Dijon Mustard
- 1 tsp Old Bay Seasoning
- 2 Green Onion, sliced thin, using half the white ends. (around .5 oz after cutting)
- 1 1/4 cup Mayonnaise (around 8 oz by weight)
- 1 cup Panko Breadcrumbs (3 oz by weight)
- 1 Lemon, juiced and zested
- 1 Tbsp Canola Oil
Directions
- Prepare the Salmon
- Preheat oven to 350 degrees F.
- Lay salmon on parchment covered sheet tray, seasoning with salt and Old Bay.
- Top with bay leaves and lemon wheels.
- Roast in oven until fully cooked, about 10-15 minutes.
- Letting salmon cool at room temperature for 5 minutes, and then completely in refrigerator.
- Once cooled, remove bay leaves and lemon, then remove salmon from skin, discarding the skin.
- Prepare the Croquettes
- Take prepared salmon and add to medium sized bowl.
- Adding the following to the salmon: beaten egg, minced garlic, hot sauce, Dijon mustard, old bay seasoning, chopped green onions, lemon zest, and lemon juice. Mixing gently by hand just enough to begin to combine ingredients.
- Add Mayonnaise and bread crumbs to the salmon mixture. Mixing thoroughly, but gently, trying not to break up the salmon from medium sized flakes.
- Portion using kitchen scale to 2.5 oz each, should result in 15 croquettes.
- Heat oil in Saute pan or skillet over medium high heat.
- Sear croquettes in oil until nicely browned and heated through, drain briefly on paper towels and enjoy!
Courtesy of Chef Mike Smith
