Fresh Salmon Croquettes
Recipe type: Entrees
Serves: 10-12 slider size patties or 4-6 large patties
  • 14 ounces of fresh salmon with skin removed
  • ½ cup of chopped onion (If you don’t like onions, leave them out. If you like onions, chop about 2 additional cups of onions and set them aside. Cook them in the remaining oil after you remove the cooked salmon croquettes, and top the cooked croquettes with the sautéed onions.)
  • 2 pieces of whole wheat bread
  • 2 eggs beaten (sometimes one egg is enough if you use jumbo or extra large eggs)
  • ¼ cup canola oil (You just want enough oil to heat the pan and keep the salmon patties from sticking and burning. I don’t use a quarter cup.)
  1. Tear the whole wheat bread into pieces and place in food processor.
  2. Process the whole wheat bread until you have bread crumbs.
  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 onions in a non-stick pan with no oil until tender. If the onions stick add just a touch of olive oil.
  7. Take the sautéed onions, salmon chunks
  8. Put the sautéed onion, salmon chunks, bread crumbs and eggs into the food processor and pulse (about 15 to 20 times until you have a mixture that can be made into balls.
  9. Make the mixture into 10-12 small salmon balls or 4-6 larger ones and place on wax paper.
  10. Heat the canola oil in a large skillet over medium heat (I heat these on a 7 setting.)
  11. Place the salmon balls in the oiled pan before it gets hot to prevent splattering.
  12. Once in the pan, use a spatula to flatten the balls into patties.
  13. 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.
  14. Garnish with sautéed onions.