Salmon Croquettes Tonight!

The previous post about blintzes got me thinking also about the salmon croquettes we used to have on Saturday nights back in the day.  When I first started making them, the only way I knew was with a 16-ounce can of Rubenstein’s Red Sockeye Salmon, bread crumbs, eggs, and seasonings.

Now I cannot think of making them with the ever-shrinking can of salmon, down to 14 ounces, with its little spinal bones and skin that have to be picked out.  My recipe starts with a 1 to 1-1/4 pound piece of salmon filet which is broiled and then cooled before proceeding.  My son loves these so much he was homesick for them during a college semester in London back in 2004, and called me to say he could not find the requisite sour cream (there’s a tablespoon of it in this recipe).  Sour cream is unknown across the pond, so I steered him towards the creme fraiche at Sainsbury’s, and his effort turned out quite well.

We usually have this with egg noodles tossed with a bit of butter and lots of cottage cheese, and a salad with a low-fat Russian dressing.  But tonight, with blintzes on the brain, I cheated and picked up a package of frozen blintzes at Trader Joe’s.  I’ll save the homemade blintzathon for another day.  It will take time.



(assembled and ready to sauté)


1 – 1-1/4 lb cooked salmon, cooled and flaked

2 large eggs lightly beaten

1 T sour cream

1 T light mayonnaise

1 t Dijon mustard

2 T minced scallion

3 T chopped cilantro or Italian parsley

3 T minced red or green bell pepper

1 t Old Bay Seasoning

1/2 t dill weed (optional)

S&P to taste

1 – 1-1/2 cups Panko + additional for lightly coating the salmon cake

1/4 cup canola oil, or enough to coat your skillet about 1/8″


Combine all ingredients except canola oil in large bowl, using enough Panko to hold the salmon cakes together. Form into cakes using a 1/3 cup straight-sided measuring cup, and lightly coat each cake in additional Panko. Can be prepared ahead and chilled, covered with plastic, early in the day.
Heat canola oil in large skillet on medium low heat (about 300 on electric skillet) and sauté the salmon cakes until nicely browned and crisp on both sides. Can be kept warm in oven until serving time, or served immediately.
This goes best with a salad of romaine, tomatoes, red onion, cucumbers, and green olives. Whisk together the following and chill until serving time:
1/4 cup plain yogurt (I use goat milk yogurt, but plain non-fat or lowfat will do)
1/4 cup Hellman’s light mayo
1/4 cup organic ketchup (or any ketchup free of high fructose corn syrup)
2 T sweet pickle relish
1 t chili sauce
1 T minced red onion
pinch of kosher salt
1 T red wine vinegar or balsamic
1-2 t sugar (depending on taste)
dash of Worcestershire
grinding of black pepper
squeeze of lemon juice

4 thoughts on “Salmon Croquettes Tonight!

  1. Ah yes, canned salmon. The only kind I ever was exposed to growing up- and when I tell you what mom did to it, you will shake your head and understand WHY I thought I didn’t like salmon at all. So, she opens the can of salmon, to make what she called, “salmon salad”. Never picks through it for bones or skin. Dumps into bowl, adding coarsely chopped white onion, and then, the pièce de ré·sis·tance, white vinegar. Not just a drop or two—the salmon literally was swimming in the stuff. It makes me gag now at the mere recollection.
    I was an adult when I finally decided to try the real deal- we were out to dinner with friends. A spring special on the menu was cold poached salmon with a cucumber dill sauce. I was smitten and finally got to taste how it really was supposed to taste!!
    These look delicious- will have to ask Mr. W. what he thinks- he loves salmon but I don’t know if this would fly in his world.

    Liked by 1 person

  2. Rockie, my mother used to enjoy canned salmon just sprinkled with a bit of white vinegar also, but not swimming in it. I grew up on canned salmon and smoked salmon, but can’t remember the first time I had the real thing. Had to have been as an adult, too. I think Mr. W. would like these, and the leftovers are nice for a cold lunch with a salad, or in a sandwich.


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