Salmon Croquettes Print Email

Easily made with leftover salmon, or use Tony's salmon patties for simplicity. Great in the pan or on the grill.

1.5-2 lbs Tony's Salmon Patties
panko or plain breadcrumbs for rolling (if preparing in pan)


1 lb leftover salmon, flaked
1 cup onion, finely chopped
1/4 cup mayonnaise
1 teaspoon coarse ground mustard
1/4 teaspoon paprika or ground chiles
pinches of salt and pepper or seasoning blend of your choice
1 egg beaten
1 cup panko or breadcrumbs, plus more for rolling
canola or olive oil, as needed

If using Tony's Salmon patties, skip the next step.

Flake salmon and set aside. In a medium bowl combine onion, mayonnaise, mustard, seasonings and beaten egg. Gently fold in the salmon and breadcrumbs, mixing well, but take care not to overwork the blend.

Portion into 1.5 – 2 TBS balls and shape well by hand into small patties / croquettes. If preparing in the pan, roll in Panko breadcrumbs and keep refrigerated until ready to cook.

Stovetop Directions: Heat a large, heavy stick free pan over medium high heat and add 1 TBS oil. Saute the first side until nicely browned, carefully turn and repeat on the second side (refreshing oil if needed). Saute until browned and heated through (140-150° internal). Can also be misted with oil and broiled or roasted at 450°.

Grilling Directions: Grill over medium high heat on a clean, oiled grate until browned and cooked through - 140-150° internal - about 5 minutes per side

Serve with Tony’s homemade remoulade, cocktail or tartar sauce as an appetizer, or over a mixed greens salad dressed with remoulade or your favorite dressing. Serves 8 as an appetizer, 4-6 as a main dish. – Chef Michaelangelo (mick) Rosacci, --

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