Recipe courtesy of David Waltuck

Fresh Salmon Croquettes

  • Yield: Serves 6
Save Recipe


2 pounds salmon fillets, skinned and cut into 2-inch pieces

1 cup fine dry bread crumbs

1/2 cup heavy (or whipping) cream

1/4 cup finely chopped shallots

1 clove garlic, minced

2 tablespoons mixed chopped fresh herbs, such as flat-leaf parsley, dill, and chervil leaves

2 tablespoons Dijon mustard

2 large eggs

2 tablespoons fresh lemon juice

1/4 teaspoon Tabasco sauce

Coarse (kosher) salt and freshly ground black pepper, to taste

All-purpose flour, for coating

1/2 cup canola or other vegetable oil

2 tablespoons unsalted butter


  1. Put the salmon through the medium blade of a meat grinder into a large bowl. Lacking a meat grinder, chop the salmon by hand or place it in a food processor and pulse briefly until chopped medium fine, then transfer it to a bowl. Be careful not to chop the fish too fine or the croquettes will be dry.
  2. To the salmon add the bread crumbs, cream, shallots, garlic, herbs, mustard, eggs, lemon juice, Tabasco, salt, and pepper. Using your hands or a wooden spoon, mix thoroughly. Form the mixture into six burgerlike patties, each about 3/4 inch thick. Spread about 1/2 cup flour on a plate and dip the patties, one at a time, in it to coat on both sides, shaking off any excess.
  3. Heat the oil in a large heavy skillet over medium heat; it should be hot enough so a sprinkle of flour sizzles on contact. Add the butter to the hot oil and, as soon as it has melted, add the salmon croquettes and fry until cooked through and golden brown on both sides, about 5 minutes per side.
  4. Using a slotted spoon, transfer the croquettes to paper towels to drain, then serve immediately.

Grilled Salmon Sandwiches

Smoked Salmon Wrap

Grilled Salmon with Herbed Butter Sauce

Knockout Canapes of Caviar and Smoked Salmon

Artichoke Crusted Salmon with Mint Vinaigrette

Blue Crab and Salmon Griddle Cake with Smoked Salmon and Roasted Serrano Chile Buttermilk Sauce

Potato-Crusted Salmon with Chives and Scallion Sauce

Herb Crusted Salmon and Artichokes Sauteed in Herb-Infused Butter