Seafood
Lemon Salmon Croquettes
Flaked salmon and thick white sauce chilled, shaped, crumbed, and shallow-fried until crisp and golden.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 1 3/4 cups flaked cooked salmon, about one 14.75-oz can, drained
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3/4 cup whole milk, warmed
- 1 tsp fresh lemon juice
- Pinch of cayenne pepper
- 1/2 tsp kosher salt
- 1 cup dry breadcrumbs, divided
- 1 large egg, beaten with 1 tbsp water
- 1/4 cup neutral oil, for shallow frying
Make it happen
Directions
- 1
Melt the butter in a saucepan. Whisk in the flour, then gradually add the warm milk. Cook until very thick.
- 2
Fold in the salmon, lemon juice, cayenne, and salt. Spread on a plate, cover, and chill for at least 45 minutes.
- 3
Shape into eight oval croquettes. Coat each in breadcrumbs, beaten egg, and breadcrumbs again.
- 4
Heat 1/4 inch oil in a skillet over medium heat. Fry in batches for 2–3 minutes per side, until evenly golden and hot through.
- 5
Drain briefly on a rack or paper towels and serve promptly.
Estimated per serving
Nutrition at a glance
Recipe makes 4 servings. Values are planning estimates, not medical advice.