Salmon Croquettes

My Son’s Favorite Pantry Meal: Salmon Croquettes

As you can imagine, the teenage son of a private chef can have quite an extensive list of favorite dishes, but one that he comes back to time and time again is salmon croquettes with creamed corn and a side of Caesar Salad.

This is a meal that you could have on hand at all times (providing that you keep romaine lettuce as a regular staple in your refrigerator) I like to always keep this type of lettuce in stock because it is an amazingly hearty green that will keep well and provides so many vitamins , including folate and it’s easy to eat, especially in the form of a Caesar salad.. I also keep a batch of Creamy Caesar Dressing   , for when the desire strikes to make a quick meal.

With regards to the salmon and the corn, I buy canned Wild Pink Salmon from Alaska. It is nutritionally packed and the benefit to using canned is that canned salmon is cooked in the can and generally contains the bones and skin, which can be mashed along with salmon, giving you that extra nutrition. The bones are soft and edible and the skin is the source of a powerful antioxidant called anthocyanin. In addition to getting a nutrient dense clean food, it is much more affordable than fresh or frozen fish, is reliable with regard to the source and has a longer shelf life. Be sure to purchase Alaskan Wild Pink Salmon over Sockeye, and preferably in a BPA free can.

Research is showing that Omega 3 Fatty Acids may curb breast cancer tumor growth and reduce cancer risk. Since breast cancer is the most common form of cancer in women worldwide it makes sense to incorporate Omega 3’s into your diet as early as possible to reduce your risk. Young women, take heed.

The corn that I use is also organic frozen corn or canned organic. I like to use the frozen over canned because it has a firmer texture. That melded with the béchamel made with 50/50 milk and cream makes this creamed corn almost addictive  , with it’s creamy but crunchy sensation.

Salmon Croquettes with Lemon

Yield: 4 Servings


1-6 Ounce Can Wild Alaskan Salmon (Sockeye has the most nutrition)

1/3 Cup Breadcrumbs plus ½ Cup for breading

2-3 Tablespoons Mayonnaise

1/2 teaspoon Old Bay Seasoning or ½ teaspoon Sea Salt

2 Tablespoons Grape Seed Oil

1 Large Egg .beaten

2 Tablespoons All Purpose Flour

1 Lemon


  1. Drain canned salmon and place in a bowl.
  2. Add breadcrumbs   , seasoning, 1 teaspoon lemon juice, and mayonnaise. Blend well. Refrigerate for 20 minutes or more, until ready to cook.
  3. When ready to cook, set up your “fry station” by setting up three bowls, one with flour, one egg, and one breadcrumbs.
  4. Prepare your croquettes first before getting your oil hot for frying. This is a quick process. You are not actually cooking the fish through. You are just cooking the outer bread coating to a desired degree.
  5. To get yourself prepared you need to form four even balls out of the fish mixture. Form them into a disk about   !” deep or a patty shape as with a mini slider. Dip each croquette into flour, egg and crumb, in that order, making sure that you evenly coat the croquette with the breadcrumb. This will assure even frying.. place the ready croquettes on a breadcrumb lined plate.
  6. Heat a 7-9” saute pan over medium heat for 2 minutes. Add grape seed oil. When the oil starts to shimmer or bubble when you place a wooden spoon or chopstick in center, you are ready to fry.
  7. Place the croquette into the oil and watch it   , closely, You will not be able to walk away from this process. It takes about 1 minute per side to fry. When the breadcrumbs reach a nice medium brown, quickly turn the croquette over and brown the other side. Transfer to a paper lined plate to drain the oil. Serve with a lemon segment. There is no need to serve a sauce with this dish if you serve it with the Caesar Salad as the Caesar Salad is a lemon based dressing.

Creamed Organic Corn:

Yield: 4 Servings


1 Pound Bag Frozen Organic Corn

2 Tablespoons Unsalted Butter

2 Tablespoons All Purpose Flour

½ Cup 2% Milk

¼ Cup Cream or Plant-based Alternative

1-2 teaspoons Cane Sugar

Salt to taste

Black Pepper to taste. I prefer Tellicherry pepper


  1. Defrost corn by running it under water or leaving it out for an hour or so
  2. To cook, place butter in a 1-2 quart saucepan . Heat over medium flame until butter melts. Add flour and stir and cook slow and low to make your roux until it starts to turn color. This process will deepen the flavor of the cream. This should take 4-5 minutes. Add the milk and cream, along with sugar. Keep stirring until the sauce thickens.
  3. Add the corn and stir again, with a spoon. Taste and adjust sugar and salt to your preference. If the sauce seems to be too thick for your tastes add more milk to thin it out. I like this creamed corn with a noticeable taste of pepper.


Tellicherry pepper is the oldest source of black pepper originiating in Southwestern India. It has a deep complex flavor and aroma. The natural chemical piperine in pepper is know to dramatically increase the absorption of selenium, Vit B, beta carotene, and curcumin from our food, however ,black pepper does contain safrole which has shown to be  a weak carcinogenic compound. I guess that is why it was taboo to use in the kitchen at the Pritikin Longevity Center. As a result, I tend to be very light handed with black pepper and give the diner the choice as to how much to use. You can add your own to taste.

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