Cajun Salmon Croquettes
Recipe type: Entrees
Serves: 10-12 slider size patties or 4-6 large patties
  • 10 ounces of fresh salmon with skin removed
  • 2 pieces of whole wheat bread
  • 1 Tablespoon of Cajun Seasoning
  • ¼ cup of canola oil
  • ½ cup of chopped onion
  • 3 Tablespoons for green onion (Chop some extra green onion for garnish.)
  • 1 Teaspoon Dijon Mustard
  • ¼ teaspoon ground black pepper
  • 1 egg
  1. Tear the whole wheat bread into pieces and place in food processor.
  2. Process the whole wheat bread until you have bread crumbs (about 1 cup)
  3. Remove the bread crumbs from the food processor, place them in a bowl and set them aside.
  4. Remove the skin off of the fresh salmon
  5. Cut the fresh salmon into small chunks and set aside
  6. Cook the chopped yellow onions in a non-stick pan with no oil until tender. If the onions stick add just a touch of canola oil.
  7. Place the sautéed onion, salmon chunks, bread crumbs, green onions, Cajun seasoning, black pepper, Dijon mustard and egg into the food processor and pulse (about 15 to 20 times) until you have a mixture that can be made into balls.
  8. Make the mixture into 10-12 small salmon balls or 4-6 larger ones and place on wax paper.
  9. Heat the canola oil in a large skillet over medium heat (I heat these on a 7 setting.)
  10. Place the salmon balls in the oiled pan before it gets hot to prevent splattering.
  11. Once in the pan, use a spatula to flatten the balls into patties.
  12. Cook until brown on the bottom (about 3-4 minutes). Then flip and cook on the other side for 2-3 minutes until golden brown.
  13. Garnish with chopped green onions.