The Weeknight Table

ngredients

Produce

• ½ cup yellow onion, very finely diced
• ⅓ cup green bell pepper, very finely diced
• 2 cloves garlic, very finely minced
• 2 tablespoons fresh parsley, finely chopped
• Lemon wedges, for serving

Seafood

• 1 (14-ounce) can wild pink salmon, drained and fully cleaned (bones, cartilage, skin removed)

Dairy & Eggs

• 1 large egg
• ⅓ cup mayonnaise

Dry Goods

• ½ cup yellow cornmeal
• ¼ cup all-purpose flour (for dredging)

Seasonings

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (adjust to heat preference)
• 1 teaspoon Creole seasoning
• ½ teaspoon dried dill
• ½ teaspoon Italian seasoning
• 1 teaspoon Old Bay seasoning
• ½ teaspoon freshly ground black pepper

Oils

• Olive oil, for pan-searing

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Directions

Start by prepping your vegetables. Dice the onion, bell pepper, and garlic very small. This is important so the croquettes hold together and cook evenly without crunchy bites.

Open the can of salmon and take your time cleaning it properly. Remove all bones, cartilage, skin, and any dark or unattractive bits. You want clean, flaky salmon only. Add it to a mixing bowl and gently break it up with a fork.

Add the diced onion, bell pepper, garlic, and chopped parsley to the salmon. Sprinkle in the onion powder, garlic powder, paprika, cayenne, Creole seasoning, dill, Italian seasoning, Old Bay, and black pepper. Mix gently until evenly distributed.

Stir in the mayonnaise, followed by the cornmeal and the egg. Fold everything together until the mixture is moist, well-seasoned, and holds its shape when pressed. If needed, let the mixture rest for 5 minutes so the cornmeal can absorb moisture.

Form the mixture into evenly sized patties, pressing firmly but gently. Lightly dredge each patty in flour, shaking off the excess—this step adds texture and helps create a golden crust.

Heat a generous drizzle of olive oil in a skillet over medium heat. Pan-sear the croquettes for about 3–4 minutes per side, flipping carefully, until deeply golden brown and crisp on both sides. Transfer to a paper towel-lined plate to drain briefly.

Serve hot with fresh lemon wedges and squeeze generously just before eating.