Salmon Croquettes with Panko (Printable Format)
Salmon and panko croquettes with bell peppers, herbs, and a crispy golden finish. Great for snacks or meals.
# Needed Ingredients:
→ Seafood
01 -
15 ounces salmon flakes or 3 cans (5 ounces each) canned salmon, drained and flaked
→ Dry Ingredients
02 -
1/2 cup Panko breadcrumbs
03 -
1/4 cup all-purpose flour
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon black pepper
→ Wet Ingredients
07 -
1/2 green bell pepper, diced
08 -
1/2 red bell pepper, diced
09 -
1 large egg, lightly beaten
10 -
1/4 cup mayonnaise
11 -
1 tablespoon Worcestershire sauce
12 -
1/4 cup cilantro, chopped
→ Cooking
13 -
1 tablespoon olive oil
14 -
Vegetable or avocado oil, for frying
# Preparation Steps:
01 -
Gather and accurately measure all components prior to starting to streamline workflow and reduce preparation errors.
02 -
If using cooked salmon, let it cool and gently flake using two forks to maintain the texture. For canned salmon, drain thoroughly, remove any bones or skin, and flake gently with a fork.
03 -
In a large bowl, combine panko breadcrumbs, all-purpose flour, garlic powder, salt, and black pepper. Whisk to distribute evenly.
04 -
In a separate bowl, add flaked salmon, mayonnaise, Worcestershire sauce, diced green and red bell peppers, chopped cilantro, and lightly beaten egg. Gently mix to incorporate.
05 -
Add the wet ingredients to the dry ingredients and fold together until just combined. If the mixture is too loose, incorporate additional breadcrumbs one tablespoon at a time until the mixture holds its shape.
06 -
For easier shaping and improved structure, cover and refrigerate the salmon mixture for 15 to 20 minutes.
07 -
With lightly wet hands, portion the mixture and gently roll into balls or form patties, ensuring uniform size for consistent cooking.
08 -
In a large skillet, heat vegetable or avocado oil over medium heat to 350°F. Oil is ready when a breadcrumb dropped in sizzles and floats.
09 -
Carefully add rolled croquettes to the hot oil in batches to avoid overcrowding. Fry for 2 to 3 minutes per side, or until golden brown and crisp. Adjust batch size to maintain oil temperature.
10 -
Preheat oven to 400°F. Lightly grease a baking sheet with olive oil or line with parchment. Arrange croquettes with space between, brush lightly with oil or melted butter, and bake for 10 to 12 minutes per side or until golden. Internal temperature should reach 165°F.
11 -
Transfer cooked croquettes to a paper towel-lined plate using a slotted spoon to drain excess oil. Let cool slightly before serving with your choice of dipping sauce.
# Supplementary Details:
01 -
Chilling the formed mixture before shaping aids in binding and yields neater croquettes during frying or baking.
02 -
Uniform sizing ensures even cooking and ideal texture.
03 -
Serve with tartar sauce, lemon aioli, or remoulade for optimal flavor pairing.