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

Ingredients

celery
eggs
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EYB Comments

Can substitute cracker crumbs for dried breadcrumbs, cooked salmon for canned pink salmon, and the book’s recipe for “Rémoulade sauce” for 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.
GaryCooks on June 17, 2024

These were OK, but probably won’t make again - will look for one with more flavor and moister (this is the first time I’ve made salmon croquettes so nothing to compare them too). The flavor seemed OK prior to frying, but seemed to lose their flavor after frying - very little salmon flavor, if any - and were quire dry, as others here seemed to find. I used salmon that I had frozen and made my own bread crumbs. I pressed the patties tight - they didn’t fall apart and stayed fairly firm while frying and eating, and looked delicious. The Remoulade sauce was very good though. I cut the mayonnaise and mustard in half (I used regular stone ground mustard adding 1/2 tsp Cajun Creole powder), used 1 tsp dried parsley (I didn’t have fresh parsley), and left out salt and pepper. A good alternative to my usual “Tennessee Tartar Sauce” from “Cast Iron: The Ultimate Cookbook”.
vegabond2016 on May 28, 2024

These were tasty served hot right out of the frying pan. I tried frying and reheating some later the same day for guests as the recipe suggests. I would not do this again; 10 minutes in the oven at 350 made them really dry out. The remoulade is excellent.
lholtzman on January 21, 2024

Great weeknight dinner.
IowanCorn on December 23, 2023

These were good! Some of the notes state that the mixture is too dry, so I didn't drain the canned salmon but mixed up the liquid in with the rest of the stuff. The croquettes were tender but using the fork and spat method to turn them kept them together fairly easily. These are easy to make, and well worth it.
Babycarrot on April 18, 2023

These were absolutely delicious, cheap, and easy. I had no issue with my cakes falling apart but I did stick them in the fridge for two hours give or take prior to frying up. I only used 12 oz of salmon as I only used two 6oz cans but that worked fine. Don't leave out the paprika, it really does add a lot of good flavor. Used scallions instead of onion. Reheats beautifully. The remoulade is a must.
anya_sf on February 20, 2023

I used 3 cans Costco salmon (18 oz total), so used the full amount of crumbs (panko), but the mixture was pretty dry and didn't hold together well. After chilling the cakes a few hours, they did fry up okay. I got 12 croquettes. Since they were practically deep fried, the exteriors were nice and crunchy, but the interiors were slightly dry and not as flavorful as I'd hoped. Still, they were good with remoulade. I agree with the reviewers who suggested adding crumbs as needed, rather than the full amount.
chawkins on June 13, 2022

This was okay, had trouble with the cakes holding together. Had eleven cakes even when I used half a cup of mixture for each cake. Much prefer Sheila Lukins’s deviled salmon cakes which needed an hour of refrigeration after shaping but they held together much better.
DFarnham on November 26, 2021

Great recipe--simple to prepare for a holiday appetizer. Remoulade is a must.
hirsheys on August 30, 2021

Tried these tonight for the first time, though I made them smaller (sort of appetizer size) and made a half recipe. These came out very tasty, though honestly, anything would taste good with the book's remoulade sauce on top. Definitely something I will keep in my back pocket for an easy, cheap meal.
ashallen on April 22, 2021

I'd never made fish cakes before - these both came out great and were easy to pull together. Croquette mixture was easy to mold and cook immediately after mixing. I fried these until the exterior was well-browned and had some crunch. Leftovers held over to the next day very well for fried fish - they still had some of that crunch. Served with a roasted garlic caesar-style dressing which was a great combination. Next time I'll try a milder onion than yellow onion - my husband found the onion flavor to be a bit strong for him. Making these also deepened my respect for my standalone induction burner which did an excellent job of maintaining the specified frying temperature. May 2021 update: Made these a few more times. My husband likes these with scallions instead of onion. Very good with 2-3 tbsp finely chopped parsley in addition to or substituted for the celery.
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.