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Salmon Croquettes Recipe

Salmon Croquettes

Recipe courtesy Chef Darrell Dodd, Ground Zero Blues Club, Clarksdale, MS

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on April 20, 2008

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    Easy to cook, serve & eat with a delicious taste

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  • on October 09, 2007

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    Very good and different.I will be making this again &again

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  • on December 30, 2006

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    I enjoyed the flavor of the basic croquette but the recipe called for entirely too much corn meal. 3 cups of corn meal for only 1 can of salmon turns these babies into cornmeal croquettes!

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  • on June 24, 2006

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    I tried this and it was GOOD!...Need I say More???? I think not

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  • on February 07, 2006

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    I added onions and a half of green pepper after I sauteed them. Use a little flour and cornmeal mixed together. 3 cups of cornmeal is too much. Added an egg and cracker meal.
    I had to improvise on this recipe. It fell apart when I made the first batch, so I changed it up and it came out perfect.
    Carol, Houston, TX

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  • on October 17, 2005

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    I added another can of salmon, 3 eggs and Emerils Essence and it was good

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  • on October 12, 2005

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    However, like others, had to add a binder, some egg and bread crumbs, otherwise it fell apart too easily.

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  • on February 20, 2005

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    These are almost exactly the same as my late mother made- brought back memories

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  • on January 28, 2005

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    The measurements have to be wrong as two bell peppers are way too much for one can of salmon and no way would you use three cups of cornmeal or one cup of flour to dredge the patties in.

    I used one pepper, 1 onion, and a ratio of 1 cup to 1/2 cup flour for dredging and still had way too much left over. I also used an egg to bind and 3/4 cup Panko Bread Crumbs. The final result was pretty good but a novice probably wouldn't make adjustments to the recipe and would be disappointed in my opinion.

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  • on January 20, 2005

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    I usually use bread crumbs or cracker meal. I thought this was good but different. I used Louisiana Fish Fry (seasoned corn flour instead of cornmeal. I also added a beatened egg to bind. I would suggest to lightly sautee the vegetables before adding to salmon.

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