Salmon croquettes | Resources | Recipes | Publications | David Suzuki Foundation
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Serves 4

 
Ask for Wild Pacific salmon from Alaska, farmed closed containment Coho, or silver salmon from the U.S.

FILLING
2 cups cooked salmon, separated into small pieces and bones removed
2 Tbs plain yoghurt
2 cloves of garlic, finely chopped
2 Tbs finely chopped green onions
2 tsp fish sauce
1 tsp Sambal Badjak (or any other red pepper sauce)
2 tsp curry powder
Pinch of salt

COATING
1⁄2 cup flour
2 eggs, well beaten
1 cup panko bread crumbs

DIP
3 Tbs mayonnaise
1 tsp Sambal Badjak

Combine salmon, yoghurt, garlic, green onion, fish sauce, Sambal, curry powder, salt, and 2 tablespoons of beaten egg and mix well.

Form into tight balls and chill. Roll balls in flour, then dip into remaining beaten egg, and roll in panko bread crumbs.

Deep fry until golden brown. Serve with dip. Enjoy!

This recipe is courtesy of SeaChoice ambassador and B.C. fisherman, John Mauriks.

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