Scale

2 cans (5 oz each) boneless, skinless salmon, drained

1/4 cup finely diced onion

1/4 cup finely diced green bell pepper

1 egg

1/4 cup mayonnaise

1 tsp Dijon mustard

1/2 tsp Old Bay seasoning

1/4 tsp garlic powder

1/2 cup breadcrumbs (plus more for coating)

Salt and pepper to taste

Oil for frying (vegetable or avocado oil)

1. In a medium bowl, combine salmon, onion, bell pepper, egg, mayo, mustard, Old Bay, garlic powder, breadcrumbs, salt, and pepper.

2. Mix until well combined. If mixture is too wet, add more breadcrumbs as needed.

3. Form into 6–8 small patties. Lightly coat each with extra breadcrumbs for extra crispiness.

4. Heat 2–3 tablespoons oil in a skillet over medium heat.

5. Cook croquettes for 3–4 minutes per side, or until golden brown and crispy.

6. Transfer to paper towel-lined plate to drain excess oil.

7. Serve hot with dipping sauce like tartar, remoulade, or spicy aioli.

Use fresh cooked salmon for a more gourmet version.

Air fryer alternative: cook at 375°F for 10–12 minutes, flipping halfway.

Serve over salad or rice for a light lunch.

Keywords: salmon croquettes, crispy salmon cakes, easy seafood appetizer