If you grew up down South, chances are salmon croquettes graced your dinner table at least once a week.
Long referred to as the crab cakes of the South, salmon croquettes are an easy, accessible and affordable way to serve seafood for dinner. Made out of a combination of canned salmon (though you can use freshly baked salmon if you're feeling ambitious), cornmeal, egg and seasoning, salmon croquettes are the no fuss 30 minute or less dinner time treat you should really consider serving now.
Hands On Time: 1 hour and 0 minutes
Total Time: 50 minutes
1 (10-ounce) can pink salmon
1 small onion, diced
1 large egg
2 tablespoons white cornmeal
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon hot sauce
1 cup vegetable oil
Place salmon in a large bowl. Do not drain. Remove the bones and stir in the onion, egg, cornmeal, salt, pepper, garlic powder and hot sauce. If the mixture is too moist, add more cornmeal.
Heat the vegetable oil in a large cast iron skillet. Form small portions of the salmon mixture in a ball and flatten. Place in hot oil. Brown on both sides, remove, and drain on paper towel. Keep warm while cooking the remaining salmon mixture. Serve.