Paula Deen Fresh Salmon Croquettes

Paula Deen Fresh Salmon Croquettes are pan-fried patties made with fresh salmon fillet, whole wheat breadcrumbs, and Cajun seasoning. They take 45 minutes and yield 8 patties. A solid pick for a weeknight dinner when you want something Southern but not heavy.

The food processor does the heavy lifting here, but it can wreck the texture if you let it run too long. Paula pulses the salmon 15 to 20 times, just enough to combine. Go past that and the mixture turns to paste, which means flat, dense patties with no bite. The reserved breadcrumbs dusted on the outside give each one a golden crust.

Cook the celery and onion first and let them cool before adding to the processor. Form all 8 patties before you heat the skillet so they cook evenly. Day-old bread is important for sturdy crumbs that hold up during frying. These are best served fresh off the stove.

Paula Deen Fresh Salmon Croquettes

0.0 from 0 votes

Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

35

minutes

Cooking time

10

minutes

Calories

140

kcal

Crispy on the outside and tender inside, these salmon croquettes are made by pulsing fresh salmon with sauteed aromatics in a food processor, forming small patties, and pan-frying in canola oil until golden brown.

Ingredients

• 2 slices day-old whole-wheat bread
  

• 1 tablespoon Cajun seasoning
  

• 3 tablespoons Canola oil
  

• 1 rib celery
  

• 1/2 small onion
  

• 10 ounces fresh salmon fillet
  

• 2 tablespoons diced green onions
  

• 1 teaspoon Dijon mustard
  

• 1/4 teaspoon salt
  

• 1/4 teaspoon ground black pepper
  

• 1 egg

Directions

• Make the breadcrumbs: Pulse the bread in a food processor until finely ground to about 1 cup of breadcrumbs.
• Cook the vegetables: Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the celery and onions and cook until softened, 3 to 4 minutes. Set aside.
• Form and cook the patties: Combine the salmon in a food processor along with half of the breadcrumbs, the onion and celery mixture, the green onions, mustard, salt, pepper and egg. Pulse until well combined, 15 to 20 times. Heat the remaining oil in a large skillet over medium heat. Form the salmon mixture into 8 small patties (about 2 tablespoons each) and dust with the remaining breadcrumbs. Cook until browned, 4 minutes per side.

Tools for this recipe

• Cuisinart 14-cup food processor, Lodge 12-inch cast iron skillet, Winco slotted fish spatula. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned salmon instead of fresh?

You can, but the texture changes. Canned salmon is softer and saltier, so the patties will be denser and may fall apart more easily. If you go that route, drain the liquid well and cut the added salt in half. Fresh salmon gives a lighter, flakier croquette.

How long do leftover salmon croquettes keep in the fridge?

They keep for up to 3 days in an airtight container. Reheat them in a skillet over medium heat rather than the microwave, which makes them rubbery. They lose some crispness in storage, but the flavor holds up.

Can I form the patties ahead of time and cook them later?

Yes. Shape the patties, dust them with breadcrumbs, and lay them on a parchment-lined tray in the fridge for up to 4 hours. The chilling actually helps them hold together better in the pan. Do not freeze them raw, as the texture breaks down.

What if the mixture is too wet to hold together?

Add a tablespoon of the reserved breadcrumbs at a time until the mixture firms up. Over-processing in the food processor is usually the cause, since it releases too much moisture from the salmon. Keeping the patties small at 2 tablespoons each also helps them stay intact.

Why does the recipe use a food processor instead of mixing by hand?

The food processor binds the salmon and breadcrumbs together without needing extra fillers like flour or mayo. Pulsing 15 to 20 times breaks down the fish just enough to hold together while keeping some texture. Mixing by hand would leave uneven chunks that fall apart in the skillet.