Our take on salmon croquettes begins with a savory, flavor packed mixture of mayo, soy sauce, ground mustard, horseradish mayo, bell peppers, green onion, salmon, and bread crumbs.
In a medium bowl whisk together mayonnaise, soy sauce, ground mustard, egg, and horseradish mayo.
In a large bowl, combine salmon, red bell pepper, green onion, garlic salt, and bread crumbs.
Add mayonnaise mixture to the salmon mixture. Using gloved hands, combine all ingredients well and form into 7 patties.
Heat olive oil in a large skillet over medium-high heat until hot, but not smoking. Oil will be shimmering.
Carefully add croquettes to the hot oil. Cook over medium high for 1.5 minutes per side. Flip again, cooking an additional 1.5 minutes per side for a total of about 6 minutes. Your salmon is already cooked, so the only thing you are doing is cooking the egg and browning the outside of the patties.
Remove from heat and drain on paper towels.
Serve with tartar sauce or cocktail sauce.
Notes
It’s best to use a fish turner or spatula rather than tongs to avoid the possibility of breaking the patties.
Some canned salmon will contain the the skin and spine and you will have to remove those upon opening. Another option is to use the pouches of salmon which contain only the meat.
Breadcrumbs are the baseline of salmon croquettes that work to keep the salmon patties from falling apart. We are using regular bread crumbs, but you can certainly use seasoned or even substitute with panko or crackers. If you end up using panko bread crumbs, you may need less compared to regular as they are thicker in texture. Start with a bit less and work your way up to a stable patty.