I am so excited to share this recipe with you. I loved it so much! I found this recipe from Saveur and knew I had to try it. This recipe is perfect for a Friday night meal, but I suggest making them ahead of time if you can. They need to be chilled for at least one hour so that they retain their shape when cooking.
Ingredients:
1/2 cup white wine
3 tbsp. Old Bay seasoning, divided
1 tbsp. plus 1 tsp. kosher salt, divided
1 1-lb. boneless salmon filet
1 1/2 cups panko bread crumbs
3 tbsp. unsalted butter, melted
4 scallions, finely chopped
2 eggs, beaten
Juice of 1 lemon
Canola oil for frying, or olive oil to pan fry
3 tbsp. Old Bay seasoning, divided
1 tbsp. plus 1 tsp. kosher salt, divided
1 1-lb. boneless salmon filet
1 1/2 cups panko bread crumbs
3 tbsp. unsalted butter, melted
4 scallions, finely chopped
2 eggs, beaten
Juice of 1 lemon
Canola oil for frying, or olive oil to pan fry
To make, add 4 cups water, wine, 2 tablespoons Old Bay, and 1 tablespoon salt in a large saute pan (make sure you have a top for the saute pan). Bring to a boil.
Add the salmon, skin side down.
Turn off the heat and cover the salmon. Let the salmon cook in the liquid for 10 minutes. Transfer the salmon to a plate skin side up and let cool. The salmon will not be fully cooked through.
Peel off the skin and discard. Break the salmon into small pieces and place in a bowl with the remaining Old Bay and salt as well as the bread crumbs, butter, scallions, eggs and lemon juice. Stir and refrigerate for 30 minutes.
Using a 1/3-cup measuring cup to evenly size the croquettes, form the 1/3 cup mixtures into patties with your hands. Transfer to a parchment paper lined baking sheet. (I ended up with 8 patties plus one little baby patty). Refrigerate for at least an hour (I refrigerated mine overnight).
You can fry the patties in canola oil in 1/2″ of oil at 325 degrees, but I decided to just pan fry mine in a little olive oil. Cook for 3 minutes on each side. Transfer to a paper towel to remove excess oil then serve.
Serve with a wedge of lemon and a lemon tarragon aioli. To make the aioli, add 1/2 cup mayo, 2 tablespoons chopped fresh tarragon, the juice of 1/2 a lemon, 1 minced garlic clove, and 1 teaspoon of Dijon mustard, and 1/4 teaspoon Old Bay in a food processor. Refrigerate for 30 minutes and serve.
I served three croquettes per person with 1 teaspoon aioli.
I loved the flavor of this so so much! The Old Bay comes through in the salmon croquette, and an extra squeeze of lemon on top brings this from good to great.
The aioli was really nice with it too! I had some tarragon in my fridge so I decided to make it and I was afraid tarragon wouldn’t go with the salmon. That wasn’t an issue at all; they worked great together!
This is a great quick night meal if you have the ability to plan ahead and prep the night before. If not, just make sure to give yourself a good 2-3 hours to make the whole thing which doesn’t make it very feasible for a weeknight.
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Yum, looks wonderful! I quite like that you through some scallions into the mix. A very nice summery lunch meal, indeed!
Yum, looks absolutely delicious!
Wow these look amazing! I can’t wait to try this out.
I have yet to master fish cakes, mine always break up 🙁 yours are perfect! I will have to try following your recipe!
This looks good! I might make it for dinner tonight, except with canned salmon since that’s what we have.
Lovely looking Croquettes!I love Salmon and this is a fun way of cooking it and also a great party appetizer!Thanks for sharing 🙂
it looks great,yhumy
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Yummy, I love croquettes
These look delicious – I love croquettes, and the aioli sounds to die for. Bookmarked! 🙂
These look beautiful! Although I don’t eat fish myself, my girlfriend just brought home some beautiful salmon, and these would be just perfect for her!
Yum! I love salmon and these look so delicious!! Love the tarragon aioli too!