Salmon croquettes from Jubilee: Recipes from Two Centuries of African-American Cooking (page 43) by Toni Tipton-Martin

  • celery
  • onions
  • canned pink salmon
  • eggs
  • breadcrumbs
  • tartar sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cracker crumbs for dried breadcrumbs, cooked salmon for canned pink salmon, and the book’s recipe for “Rémoulade sauce” for tartar sauce.

  • PanNan on January 12, 2021

    This is an outstanding salmon patty/croquette recipe. The cayenne pepper gives it just the right amount of kick. I sometimes substitute red bell pepper for the celery for some color. I also add the crumbs gradually, adding as needed, because it sometimes get a little dry with the full amount resulting in the patties crumbling and not holding together. I lightly coat the patties in the flour and also fry them in melted butter for a delicious crispy and brown coating.

  • stef on November 26, 2020

    As everyone says these are delicious and quick to make. I really liked the crunch from the celery and onions.i used Cajun seasoning instead of cayenne pepper. Used 2 cans of salmon weighed 13 oz.

  • bernalgirl on September 01, 2020

    Outstanding as written, a family favorite. Served with homemade tartar sauce

  • Samallyn6 on August 22, 2020

    These are incredibly yummy, I used canned salmon and you would never know this dish basically came out of my pantry! I will make this again and again. The Remoulade is great, too. Make sure to get the Zatarain's Creole Mustard for it.

  • southerncooker on August 21, 2020

    delicious. Daughter and I put kewpie mayonnaise on ours and hubby ate plain. I used whole wheat panko for bread crumbs.

  • Zosia on July 30, 2020

    These were very tasty and easy to put together though next time I will pre-cook the onion. I have an aversion to uncooked onion so I grated it into the mixture hoping it would soften and meld with the other ingredients but I think the cook time wasn't long enough for that to happen. 700g skin-on fillet of pink salmon, baked from frozen, yielded the amount needed for this recipe. Good with both tartar sauce and lemon wedges.

  • etcjm on July 01, 2020

    Very good. Large can of salmon turned into quite a number of croquettes. Used gluten free bread crumbs (quickly toasted bread!). I can't eat potato so when I see something like this without potato I jump on it. Served with cauliflower cheese. The remoulade was good but there was too much. Don't know what I'll do with the amount of sauce that's left. Interested to see what they're like cold. Could be good for buffet lunch (or what my daughter calls a picky!)

  • Lepa on June 23, 2020

    I thought these were very good. They were easy to make (with pantry ingredients!) and held together very well (always an issue with croquettes). We really enjoyed them with the remoulade sauce.

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