Yield: 6–8 croquettes
Prep Time: 15 minutesCook Time: 15 minutes
Seafood
- 1 (14.75-ounce) can pink salmon, drained
Produce
- 1/2 medium yellow onion, finely diced
- 1/2 green bell pepper, finely diced
Dairy & Eggs
- 1 large egg
Pantry & Dry Goods
- 1/4 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon sugar (optional)
- Vegetable oil, for frying
Instructions
Drain the canned salmon and transfer it to a large mixing bowl. Remove the large bones if desired, then use a fork to break the salmon into small pieces. Add the finely diced onion and bell pepper, followed by the seasoned salt, garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper, and sugar, if using. Stir everything together until the vegetables and seasonings are evenly distributed throughout the salmon.
Add the egg, all-purpose flour, and cornmeal to the salmon mixture. Gently mix until everything is well combined and the mixture holds together when pressed. Allow the mixture to rest for about 5 minutes so the flour and cornmeal can absorb some of the moisture. If the mixture feels too wet to shape, add another tablespoon of flour. Divide the mixture into 6–8 equal portions and shape each portion into a thick oval or round patty, pressing gently to help the croquettes hold their shape.
Pour about 1/4 inch of vegetable oil into a large, heavy-bottomed skillet and heat over medium heat until the oil reaches approximately 350°F. Carefully place the salmon croquettes into the hot oil, making sure not to overcrowd the skillet. Fry for approximately 3–4 minutes on each side, or until the outside develops a deep golden-brown crust and the centers reach 165°F. Avoid moving the croquettes too early so the crust has time to form and the patties stay together.
Once golden brown and crispy, remove the salmon croquettes from the skillet and transfer them to a wire rack or paper towel-lined plate to drain any excess oil. Allow them to rest for a minute or two before serving. Serve hot while the outside is crispy and the inside remains tender, moist, and full of flavor.
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