Southern Style Salmon Croquettes

Directions

1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

   

2. Carefully remove the skin from the salmon fillets. Place the fillet skin side down. Using a sharp knife, make a cut between the skin and the fillet on the end closer to you. Holding the skin, gently slide the knife between the skin and the fillet sliding the blade away from you.

3. Chop one fillet well with a knife and set aside.

4. Place the Old Bay seasoning, garlic powder, onion powder, salt, pepper, onion, red pepper, bread, eggs, lemon juice, lemon zest, Dijon mustard and parsley in a food processor.

5. Blend the mixture until it becomes finely chopped.

6. Next add the 3 whole salmon fillets to the food processor and blend until the mixture starts to come together, but not so far that it’s a paste. Stir in the chopped salmon fillet.

7. Place the cornmeal in a bowl.

8. Lightly oil a nonstick skillet and heat to medium low.

9. To form the salmon croquettes, scoop 1/3 of a cup of the salmon mixture into your hand. Form into a round. Sprinkle cornmeal over the top of the patty, place it on the heated skillet, then sprinkle the other side with cornmeal. Cook 4 – 5 minutes or until lightly browned then flip and cook an additional 4 – 5 minutes on the other side until lightly browned.

10. Place the salmon croquettes on the parchment lined baking sheet. Bake for 15 minutes. Serve warm with a fresh squeeze of lemon.