by Lisa Fillers

Created on: September 04, 2008   Last Updated: April 02, 2009

Teriyaki Salmon Croquettes

Canned salmon is a very versatile item to have on hand in your pantry. It can be used as the main ingredient in a variety of casseroles. More people are familiar with using canned salmon to make salmon patties or croquettes than any other method of using the fish. However, the way in which croquettes are made varies from person to person.

The secret to great salmon croquettes is to purchase high quality pink salmon. The less expensive brands have too much water content and the salmon is inferior. Both flaws will lend a negative outcome to the prepared entree. The higher quality salmon is worth the little difference paid at the register.

The following recipe was created one evening while experimenting in the kitchen. It is a variation to my mother's traditional salmon croquettes. Teriyaki sauce is delicious on fresh salmon steaks on the grill. It is just as scrumptious in salmon croquettes.

This is a recipe that can be divided into traditional and Teriyaki flavored croquettes to serve a family with dual preferences. Divide the basic recipe in half and add the Teriyaki sauce as the last ingredient to half the mixture. The leftover croquettes are freezable and re-heatable in the microwave, making for a quick meal preparation on a busy day.

INGREDIENTS:

1 can of pink salmon

1 large egg

1/2 Cup flour

1/2 Cup corn meal

salt and black pepper, to taste

2 Tablespoons Teriyaki sauce

1 teaspoon minced garlic (if dividing the recipe)

DIRECTIONS:

1. Drain the can of salmon and place in a medium sized mixing bowl. Using a fork, separate and check the salmon for bone material. Discard any found.

2. Add 1 whole egg, flour, corn meal, salt, and black pepper to the bowl and mix well. Add more meal and flour if necessary to obtain the right consistency.

3. At this point the mixture would need to be divided in half in order to make half the croquettes traditional and half Teriyaki. Simply place half the mixture in another mixing bowl. If not, proceed by adding 2 tablespoons Teriyaki sauce to the bowl. Blend all ingredients well.

4. If the recipe was divided in half, add 1 teaspoon minced garlic to one bowl and 1 tablespoon Teriyaki sauce to the other bowl of salmon mixture. Blend the mixtures in both bowls well.

5. Place about 1/4 inch deep cooking oil in a large skillet on the stove burner. Bring to medium heat while preparing the croquettes.

6. Pat out the salmon mixture into round disks, approximately 2 1/2 inches across in the center. Fry the croquettes on medium heat until golden brown on both sides.

7. Remove from heat when done to a paper towel lined plate to absorb the excess oil. Place in a serving bowl and serve with your choice of side dishes.

Salmon croquettes are nutritious as well as delicious. The ability to keep canned salmon on hand in the pantry provides the opportunity to serve a quick and tasty entree any night of the week.

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