Ingredients:

  • 5 ounces cooked salmon, flaked (drained well)
  • 1 cup Saltine Crackers, finely crushed
  • 1 large Egg, lightly beaten (for main body)
  • 2 Tablespoons Mayonnaise
  • 1/4 cup Yellow Onion, finely minced
  • 1/4 cup Celery stalk, finely minced
  • 2 Tablespoons Fresh Parsley, chopped
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Fresh Lemon Juice
  • 1/2 teaspoon Black Pepper, freshly ground
  • Pinch of Cayenne Pepper (Optional)
  • 1/2 cup All-Purpose Flour (for coating)
  • 2 large Eggs, lightly beaten (for egg wash)
  • 1 1/2 cups Panko Breadcrumbs (for coating)
  • Neutral Oil, for shallow frying

Instructions:

  1. Ensure the cooked salmon is fully flaked, checking thoroughly for any bones or skin. Place in a large bowl.
  2. Add the crushed crackers, 1 egg, mayonnaise, minced onion, celery, parsley, Worcestershire, lemon juice, black pepper, and cayenne (if using) to the salmon.
  3. Mix all ingredients thoroughly using a fork until just combined. Do not overmix; cover and refrigerate for a minimum of 30 minutes to set.
  4. Set up a three-stage breading station: Dish 1: Flour; Dish 2: 2 beaten eggs (the wash); Dish 3: Panko breadcrumbs.
  5. Scoop about 1/4 cup of the chilled mixture and gently shape it into a uniform patty or small cylinder, about 1 inch thick.
  6. Dredge each croquette sequentially: lightly coat in flour (shake off excess), dip in egg wash (let excess drip off), and thoroughly coat in Panko breadcrumbs, pressing lightly to adhere.
  7. Pour oil into your skillet until it reaches about 1/2 inch depth. Heat over medium-high heat until the oil shimmers (approximately 350°F / 175°C).
  8. Carefully place croquettes into the hot oil, ensuring you do not overcrowd the pan. Fry for 3–4 minutes per side until deep golden brown and heated through.
  9. Remove promptly with a slotted spatula and drain on a wire rack or paper towel-lined plate. Serve immediately with tartar sauce or a tangy slaw.