If you are looking for a way to get more salmon into your family’s diet, Baked Salmon Croquettes are a delicious option. You can even make these with tuna.
Not too long ago, a local store was going out of business and I was able to get canned salmon for half-price! Needless to say, I stockpiled and bought all they had!
I like to include fish in my meal planning but to be honest, I have to buy so much to feed my hungry crew that it is not nice to my budget!
BAKED SALMON CROQUETTES ARE A BUDGET FRIENDLY WAY TO GET FISH ON THE MENU WITHOUT BREAKING THE BANK.
I love the fact that they are baked but you can also give them a little more color in a frying pan. Normally, mine go from the oven to the table but I’m just saying, for that little something extra…
As you look at the recipe, please notice that it calls for the mixture to be chilled. It really does make a difference. Just plan to mix them up the night before and then all you have to do is shape and bake!
Baked Salmon Croquettes
yield 6 - 8 patties
- 1 can salmon (15 1/2 oz)
- 1/4 c. butter
- 2 Tbsp onions, finely chopped
- 1/3 c. all purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp lemon juice
- 1 c. crushed cornflakes
I buy my real salt, herbs and spices from my affiliate, Starwest Botanicals - many of their herbs & spices are organic, and I think they are more aromatic and full flavored than any others.
- Drain the salmon reserving the liquid.
- Add enough milk to salmon liquid to measure 1 cup.
- Melt the butter in a saucepan and add the onions - cook until tender.
- Add the flour - stir until smooth. Cook 1 min. stirring constantly.
- Gradually add milk mixture and cook over medium heat stirring constantly until thick and bubbly.
- Stir in salt and pepper.
- Set aside.
- Remove the skin and bones from the salmon - flake salmon with a fork.
- Add lemon juice, 1/2 c. cornflakes and white sauce stirring well.
- Refrigerate mixture until chilled.
- Shape into croquettes.
- Roll in remaining cornflakes.
- Place on a lightly greased baking sheet and bake at 400 F for 30 mins.
It is easy to make the mixture and chill it overnight. The next day just shape and bake!