Salmon Croquettes

These are absolutely delicious. I was skeptical that they would hold together after adding that much milk, but they did. Thanks for the recipe - this is one I will add to my repertoire.

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These croquettes were just delicious. Your directions were clear and easy to follow. They fried to a delicate crispness. We dipped them in seafood sauce and had a wonderful meal. Thanks canarygirl.

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I do use about 1 cup of salmon...or 2 cans of tuna when I use tuna. I wonder why they didn't hold together? If ever that happens again, you could add extra flour to try to thicken it up a bit.

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Thanks for this one, CG. We agree with your DH, they're great, also easy and fast. I love your MIL's recipes.

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This is a question. Are you supposed to use a LARGE can of salmon? I used a small (9 oz) can & followed the recipe exactly. I stirred the salmon-onion-flour-milk mixture for almost 25 minutes & finally gave up in frustration. It's "sort of" thick but mostly this ucky glutinous stuff, and it never formed a ball. We were really looking forward to trying this so it was a very disappointing Sunday evening here. Sure would appreciate your advice!

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Made this the other night and followed the directions as precisely as possible given that the quantity of salmon is unclear. I used a one pound can of salmon, drained. Had the same result as Kat in Texas....a gloppy mess of salmon gravy with no "ball" in sight, no matter how much stirring and cooking. We ended up with making salmon chowder.

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great little snackys. i made them as an appetizer. yum yum yum. oh! we dipped them in grey pupon mustard. it was delish.

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These were so delicious. I needed to use up some leftover roasted salmon, which worked out well in this. I prepared the batter in advance, then chilled the ovals for a little while to help them firm up, a trick I often use when making crabcakes and it worked well for these too. The flavor was excellent.

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There is a typo w/the milk. I suggest adding 1/4C NOT 1 1/4 C. I had to add flour and breadcrumbs to thicken the mixture because of the excess milk. It tasted fine when it was fixed. Also, let it sit for 20 minutes before cooking so the mixture can thicken and the flavors blend. I live in Salt Lake City, so maybe it's the altitude.

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This recipes is OK, but not great. I used way more left-over fresh salmon than suggested in the recipe, but still found that the recipe called for too much milk. After chilling the resulting glop and forming the croquettes, they fried up OK. But the inside was too soft and wet for my taste. Cut the milk amount by half and perhaps add more flour.

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For some reason, I had no problem at all with this recipe. Maybe it's because I used chicken instead of salmon, but as usual, your recipes are fantastico, Canarygirl. These are such comfort food...

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Let me tell you from the experience of my Spanish mother-in-law that the thicker the better when it comes to the white sauce - it should be like old-white-bread-stiff. Then it will stay together when fried.

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I had the same problem as the others, I used the larger size can of salmon, cut back the milk to 1 cup, and upped the flour to 1/2 cup. It never ended up forming a ball, but since it had to cool, I made these in the morning, coverd it and put it in the fridge, to let it cool, and when I took it out to form it and fry it, it was pretty stiff. Still alittle sticky in some parts, but it was workable. After all was said and done, they were ok, but I'm sure it would have been better if given the proper recipe.

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