Baked Salmon Croquettes PT45M https://img2.recipesrun.com/201907/2019/0929/33/7/513172/300x200x50.jpg 8 servings Ingredients: lemon wedges tartar sauce 1/2 tsp. dill weed, dried 2 tbsp. chives, chopped 1 tbsp. lemon juice 3/4 tsp. hot chile sauce 1/3 cup all-purpose flour 1/4 cup butter 1/4 cup celery, minced 1/4 cup red bell pepper, minced 1/4 cup onion, minced 1/4 cup Parmesan cheese, freshly grated 1 cup breadcrumbs, fine, seasoned 1 cup milk 1 pound salmon, canned
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Baked Salmon Croquettes

By Ellie

8 Person
45 Minutes
599 Calories
Croquettes are small, crispy ovals or cylinders made of vegetables, fish, or meat that are minced and mixed with a thick white sauce. Normally, they are coated in egg and breadcrumbs and deep-fried. This recipe, however, calls for baking the salmon croquettes, making them a bit healthier than the traditional version. This recipe is also made easy by using canned salmon and works beautifully to make mini-croquettes, the perfect appetizer for parties.

Ingredients

  • lemon wedges

  • tartar sauce

  • 1/2 tsp. dill weed, dried

  • 2 tbsp. chives, chopped

  • 1 tbsp. lemon juice

  • 3/4 tsp. hot chile sauce

  • 1/3 cup all-purpose flour

  • 1/4 cup butter

  • 1/4 cup celery, minced

  • 1/4 cup red bell pepper, minced

  • 1/4 cup onion, minced

  • 1/4 cup Parmesan cheese, freshly grated

  • 1 cup breadcrumbs, fine, seasoned

  • 1 cup milk

  • 1 pound salmon, canned

Method

  • 01
    Gather the ingredients. Drain the liquid from the canned salmon into a measuring cup. Add enough milk to measure 1 cup. Flake the salmon into a large bowl, and pick it over for any large bones. Set aside. In a separate bowl, whisk together breadcrumbs and Parmesan cheese. Set aside.
  • 02
    Gently saute onion, red bell pepper, and celery in the butter until softened but not browned. Whisk in the flour until smooth, and cook for 1 minute, stirring constantly. Add the milk mixture while continuing to stir, and cook until thickened. Remove from heat.
  • 03
    Stir in the flaked salmon, hot sauce, lemon juice, chives, dill weed, and 1/2 cup of the breadcrumb mixture. Refrigerate the salmon mixture until firm. If you want, you can make this dish in advance, reserving the mixture until you are ready.
  • 04
    Preheat oven to 400 ℉. Line a shallow baking sheet with nonstick foil, and spray with oil. Divide chilled salmon mixture into 8 portions, and form into patties. Place the remaining breadcrumb mixture on a shallow plate.
  • 05
    Coat both sides of the salmon patties with the crumbs, and place on prepared baking sheet 2 inches apart. Spray the tops lightly with oil. Bake 20 to 25 minutes or until golden brown. Serve with tartar sauce and lemon wedges, if desired.

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Appetizers Recipes
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    Baked Salmon Croquettes

    3.6

    ( By Ellie )

    Croquettes are small, crispy ovals or cylinders made of vegetables, fish, or meat that are minced and mixed with a thick white sauce. Normally, they are coated in egg and breadcrumbs and deep-fried. This recipe, however, calls for baking the salmon croquettes, making them a bit healthier than the traditional version. This recipe is also made easy by using canned salmon and works beautifully to make mini-croquettes, the perfect appetizer for parties.
    01 Information
    • Grade easy
    • Serving 8 servings
    • Calorie 599 Kcal
    • Prep Time 20 Mins
    • Cook Time 25 Mins
    • Total Time 45 Mins
    02 Ingredients
    lemon wedges
    tartar sauce
    1/2 tsp. dill weed, dried
    2 tbsp. chives, chopped
    1 tbsp. lemon juice
    3/4 tsp. hot chile sauce
    1/3 cup all-purpose flour
    1/4 cup butter
    1/4 cup celery, minced
    1/4 cup red bell pepper, minced
    1/4 cup onion, minced
    1/4 cup Parmesan cheese, freshly grated
    1 cup breadcrumbs, fine, seasoned
    1 cup milk
    1 pound salmon, canned
    03 Method
    Step 1
    Gather the ingredients. Drain the liquid from the canned salmon into a measuring cup. Add enough milk to measure 1 cup. Flake the salmon into a large bowl, and pick it over for any large bones. Set aside. In a separate bowl, whisk together breadcrumbs and Parmesan cheese. Set aside.
    Step 2
    Gently saute onion, red bell pepper, and celery in the butter until softened but not browned. Whisk in the flour until smooth, and cook for 1 minute, stirring constantly. Add the milk mixture while continuing to stir, and cook until thickened. Remove from heat.
    Step 3
    Stir in the flaked salmon, hot sauce, lemon juice, chives, dill weed, and 1/2 cup of the breadcrumb mixture. Refrigerate the salmon mixture until firm. If you want, you can make this dish in advance, reserving the mixture until you are ready.
    Step 4
    Preheat oven to 400 ℉. Line a shallow baking sheet with nonstick foil, and spray with oil. Divide chilled salmon mixture into 8 portions, and form into patties. Place the remaining breadcrumb mixture on a shallow plate.
    Step 5
    Coat both sides of the salmon patties with the crumbs, and place on prepared baking sheet 2 inches apart. Spray the tops lightly with oil. Bake 20 to 25 minutes or until golden brown. Serve with tartar sauce and lemon wedges, if desired.
    04 Author
    Ellie Ellie
    1078 Recipes

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