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When my grandma fired up her cast iron skillet for salmon croquettes on Fridays, that amazing smell would take over the kitchen, telling everyone dinner was coming soon. I spent years trying to match her version but kept getting patties that wouldn't stay together or lacked flavor. After trying again and again, I finally figured out how to make croquettes my grandma would brag about.
I cooked these for my next-door neighbor who always said he couldn't stand salmon. By the end of dinner, he'd gobbled up four and wanted to take extras home! That's how you know you've nailed a dish.
The Secret Ingredients
- While fresh salmon gives the best results, good canned salmon works surprisingly well in a pinch
- I always grab Panko instead of regular breadcrumbs for that extra light crunch
- Chopped bell peppers create pops of flavor and bright color throughout
- A spoonful of mayo keeps everything together without making them oily
- I switch up the fresh herbs – sometimes going for dill, other times cilantro or parsley
- A splash of Worcestershire adds that mystery flavor everyone tries to figure out
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The Perfect Technique
Before anything else, I lay out everything I need on the counter. It's a simple trick, but it's saved me so many times from getting halfway through and realizing I'm missing something. My husband always jokes about my "ingredient lineup," but it really works!
Prepping The Fish
For fresh salmon, I cook it just enough so it flakes easily – too long and your croquettes will end up dry. I break it apart gently with forks, keeping some chunks for texture. If I'm using canned, I make sure to drain it completely and pick out any bones or skin. That quick extra step makes a huge difference.
Combining With Care
This is where most folks mess up – they mix too much. I gently fold everything until it's barely combined. The first time my daughter helped, she stirred so hard we ended up with salmon mush instead of nice croquettes!
Once my mother-in-law watched me cooking these and kept insisting I was doing everything wrong. After she tasted them, she immediately wanted to know how I made them. Now she follows my method!
Perfect Pairings
These fish cakes go amazingly with a crunchy slaw – the texture and tang balance out the richness. For a complete dinner, I add roasted asparagus or a big leafy salad with lemony dressing. My kids prefer them with mac and cheese because they're typical kids.
Add Your Spin
I sometimes toss in some corn or finely chopped jalapeños for a southwest feel. My sister adds Old Bay and serves them with a creamy remoulade for a New Orleans touch. You can really take these croquettes in whatever direction sounds tasty to you.
Storing And Reheating
Got leftovers? They heat up great in a pan with a tiny bit of oil to keep that crispiness. They work wonderfully in the air fryer too – just a few minutes and they taste freshly made. I've noticed they actually taste even better the next day after the flavors mix together more.
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These croquettes have become my go-to dish over time. What started as trying to copy my grandma's creation has turned into something that's now all mine. There's nothing better than seeing someone's face light up after their first bite – especially when they swear they "don't like fish."
Last Christmas, I switched things up from cookies and hosted a "comfort food swap" with my friends. Everyone brought their family's favorite dish. My croquettes were gone first, and I got texts from three different people asking for instructions the next day. That's when you know you've got something special.
The best part? When I finally made these for my grandma before she passed away, she took one bite and told me, "These are better than mine ever were." I'll never forget that moment, though I know the truth – I couldn't have figured it out if she hadn't shown me the way first.
Commonly Asked Questions
- → Can I use fresh salmon instead of canned?
- You bet! Just cook your fresh salmon beforehand (steam, poach, or bake it), cool it down a bit, and then break it apart with a fork. Fresh salmon usually gives you tastier croquettes with nicer texture and more flavor.
- → How do I keep my croquettes from falling apart?
- Your mixture needs to feel damp but still hold together when shaped. The mayo and egg work as glue for the ingredients. Letting the mixture cool in the fridge for 15-20 minutes before shaping really helps too. And don't rush when you're flipping them during cooking - gentle movements work best.
- → What can I substitute for panko breadcrumbs?
- Normal breadcrumbs will do the trick, though they won't give you quite the same light crunch. If you need gluten-free options, try gluten-free breadcrumbs, smashed gluten-free crackers, cornmeal, or even almond flour (just know the almond flour won't get as crunchy).
- → Can I make these ahead of time?
- For sure! You can get the mixture ready and shape your patties up to a day ahead. Just keep them covered in the fridge until cooking time. You can also freeze the raw croquettes - freeze them separately on a tray first, then pack them together in a container for up to 3 months.
- → What sauces pair well with salmon croquettes?
- Tartar sauce works great, but you could also try lemon aioli, remoulade, a yogurt dill sauce, or just a squeeze of fresh lemon with a bit of olive oil drizzled on top. If you like things spicy, a sriracha mayo hits the spot too.