Diva Tasting: Salmon Croquettes …

Salmon Croquettes 


  • 2 Pounds Fresh Wild Salmon, Coarsely Chopped

  • 1 Tablespoon Extra-Virgin Olive Oil

  • 1/4 Cup Minced Onion

  • 1 Teaspoon Celery Seed

  • Sea Salt And Pepper To Taste

  • 1 Tablespoon Capers

  • Juice And Zest Of Half A Lemon

  • 1/4 Cup Mayonnaise

  • 1/2 Cup Panko Bread Crumbs

  • 2 Cloves Garlic, Minced

  • 1 Teaspoon Dijon Mustard

  • 1 Pinch Cayenne Pepper

  • 1/8 Teaspoon Season Salt

  • 1 Tablespoon Panko Bread Crumbs, Or To Taste

  • 2 Tablespoons Olive Oil, Or As Needed


  1. Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, celery seed, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.

  2. Stir salmon, onion mixture, mayonnaise, lemon juice and zest, 1/2 cup bread crumbs, garlic, mustard, cayenne, season salt, sea salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.

  3. Form salmon mixture into six 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.

  4. Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side. Serve with garden salad with lemon vinaigrette and roasted asparagus.

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