Total Time
35mins
Prep 10 mins
Cook 25 mins

Canned salmon is scary stuff, so this recipe uses the pouch kind: no bones, no skin, no nightmares. And YUM! This recipe makes 4 conservative portions or 2 "man-sized" portions

Ingredients Nutrition

Directions

  1. In lg skillet, heat butter over med-high heat, & sauté onion & garlic powder.
  2. Add salmon, season w/ salt, pepper & dill, & heat through. If still whole, flake apart salmon with fork.
  3. Add flour & stir well.
  4. Add milk gradually, stirring constantly until mixture thickens---you might not use all the milk).
  5. Remove mixture to plate & allow to cool completely (or you can refrigerate).
  6. Form into ovals, about 2" wide and 3"long, no more than 3/4" thick. Dip in egg whites & dredge in bread crumbs.
  7. Pour oil into frying pan (about 1/2" deep). Place croquettes in hot oil until browned, turning to brown both sides easily.
  8. Drain on paper towels & serve.

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