Have you ever had one of those days, when you suddenly realize dinner should be happening now but you never actually decided what dinner was going to be in the first place? If I’m being honest, I do this about three to four times a week, and while some nights I can manage to harness my “spontaneity” into a delicious baked pasta or gourmet burgers, other nights I have no great ideas. No inspirations. I’m tired and I want something easy, fast, and reliable.
What to cook when you have no plan
My mother-in-law introduced me to Salmon Croquettes when my kids were in diapers, and this simple comforting dish has carried me through plenty of harried nights. To this day, it’s definitely up there with some of the best advice she’s ever given me. All you really need for Salmon Croquettes is canned salmon, eggs, matzo meal or bread crumbs, and a high heat oil. The rest is artistic license.
I can’t tell you how many nights I started out convinced there was nothing for dinner, only to end up happily eating my words. These deliciously crunchy fish fritters are simple but hardly dull. They’re also a good reminder that cooking trendy isn’t always where it’s at. I always feel particularly satisfied and connected when I make a meal I might have encountered on grandma’s table.
Salmon croquettes in under 30 minutes
What follows is my personal tried and true version of Easy Salmon Croquettes. Over the years I’ve settled on red onion, garlic and mustard for a classic and fun flavor. We love these croquettes on top of grains like rice pilaf or a bed of fresh greens, with pickled cabbage for a punch.
So, the next time you’re at a loss as the dinner hour approaches, roll up your sleeves, break into that stash of cans at the back of your pantry, and get frying! Grandma would be proud.
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Ingredients
1/3 cup mayonnaise
1 tablespoon stoneground mustard
1/2 cup chopped red onion
1 large clove garlic, minced
2 eggs
2 tablespoons matzo meal (or bread crumbs)
3/4 teaspoon kosher salt
Four 6-ounce cans of salmon, drained
Canola oil, for pan-frying
Directions
- Combine the mayo, mustard, onion, garlic, eggs, matzo meal and salt in a large bowl, and mix well.
- Drain the salmon and break it up with a fork, mixing it well into the other ingredients.
- Fill a cast iron pan or other heavy duty saute pan about 1/4–1/3-inch full with oil. Set burner to medium-high heat.
- Meanwhile, scoop salmon mixture with a large spoon and shape into croquettes with clean hands on a large plate. You should have about 10-12 croquettes depending on how large you like them.
- Take a tiny piece of onion and drop it in the oil. When it sizzles easily, the oil is ready.
- Using a slanted, high-heat spatula, gently place croquettes in the oil.
- Pan-fry croquettes about 4 minutes per side, until they are golden-brown, adjusting the heat lower if necessary to avoid burning. Use your spatula to gently turn them over toward the outer rim of the pan to avoid splashing hot oil. (You will need to make them in batches).
- Let croquettes cool for just a few minutes on a clean, paper towel–lined plate. Dig in while they’re warm!
START TO FINISH: 30 MINUTES. MAKES 10-12 CROQUETTES.
STEP BY STEP:
Combine the mayo, mustard, onion, garlic, eggs, matzo meal and salt in a large bowl, and mix well.
Add the drained cans of salmon to the mix, and mash well with a fork.
Fill your cast-iron, or other high-heat pan, with about 1/4–1/3-inch of oil, and set the temperature to medium-high.
As the oil heats up, shape the salmon mixture into 10-12 patties, or croquettes. I like to use a large spoon to scoop and then shape with clean hands.
Test the oil by dropping in a small piece of onion. When it sizzles you’ll know the oil is ready.
Gently place croquettes in the pan with a high-heat spatula, and begin frying, about 4 minutes per side. Adjust the temperature as needed.
When the underside is a nice dark golden brown, gently turn each croquette toward the outer edge of the pan and let them slide over to the other side, to avoid splashing hot oil.
When both sides are golden brown, remove the croquettes from the pan and lay them on a paper towel–lined plate or baking pan. Dig in while they’re warm!
