One of my childhood favorite foods (which is still a favorite) are my mom’s Salmon Croquettes. It’s an inexpensive dish that uses canned salmon. But hers are fried and we all know that I’m into the healthy. I’ve tried various options…baking them in muffin cups, which wasn’t bad, but just didn’t quite do it for me. Hubby declared this variation, which utilizes panko breadcrumbs to add some vital crunch, a keeper. It’s difficult to know exactly what the nutritional info is on this. I discovered that apparently a lot of the info on the can includes the bones and skin (GAG ME), which evidently adds a considerable chunk. But since I don’t know exactly how much the salmon itself is without that stuff, I’ll just overestimate this at 2 servings at 400 calories 20 grams of fat.
- 1 can pink salmon, skin and bones removed
- 1 egg
- 1 tablespoon dried minced onion
- 2 teaspoons dried parsley
- 1/2 teaspoon salt
- panko breadcrumbs
- Mix the salmon, egg, onion, parsley, and salt.
- Divide the mixture into quarters.
- Line a plate or bowl or something with panko.
- Preheat the oven to 350 degrees.
- Roll a quarter of the salmon mixture into a ball.
- Roll it in panko.
- Press the panko crumbs in.
- Repeat a few times.
- Flatten into a patty.
- Repeat with the other 3 quarters.
- Bake for 20-30 minutes or until golden brown.
I’ve always wanted to find a croquette recipe like this that was baked and used canned salmon. These look amazing! Panko is definitely perfect for the texture.
Ahhhh…brings back some wonderful memories. I can’t remember a month that didn’t include salmon … patties in my house. I too have moved on to Panko crumbs as a coating.
Thanks for sharing.