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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cans - salmon
  • 2 - eggs
  • 1 cups - bread crumbs
  • 1/3 cups - sour cream
  • 1/2 teaspoons - salt
  • 1/4 teaspoons - black pepper
  • 1 teaspoons - Cajun or Creole seasoning
  • 1 ribs - celery, chopped finely
  • 1/4 - onion, chopped finely
  • - breadcrumbs, for outer coating
  • - olive oil, for frying
  • Directions:

    Flake salmon after emptying into bowl from can. Stir in beaten eggs, sour cream, salt & pepper, Cajun seasoning and chopped celery and onion, along with 1 cup of breadcrumbs. Stir until well combined.
    Pour some breadcrumbs onto shallow plate; set aside.
    Heat olive oil in skillet until hot enough for frying.
    Form salmon mixture into 2-3 inch balls, roll in breadcrumbs. Place in heated skillet and flatten a bit into a pattie. Cook on each side about 5 minutes until browned and heated through.
    Serve with remoulade or tartar sauce.

    Brief Description

    Small salmon cakes seasoned with celery, onion, and some cajun seasoning.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 15 min


    Option: Dairy-free, eliminate sour cream; use extra egg instead if needed to help hold ingredients together.

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    Posted On:

    September 3, 2012

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