Chef’s Market’s Mini Southern Salmon Croquettes


  • 2# Cajun Poached Salmon Cold (Sub. with canned pink salmon)
  • ½ cp. Small Diced Asstd. Bell Peppers, Lightly Sautéed or Sweated
  • ¼ cp. Small Diced Onions, Lightly Sautéed or Sweated
  • ¼ cp. Small Diced Celery, Lightly Sautéed or Sweated
  • 2tbsp. Dijon Mustard
  • 2tbsp. Mayo
  • 2tbsp. Old Bay
  • 3 Eggs, Beaten
  • 1cp. Saltine Crackers &/or Oyster Crackers Crushed
  • Up to 4oz Clarified Butter or Bacon Fat


    In a mixing bowl combine Salmon, Peppers, Onion, Celery, Mustard, Mayo, Old Bay, & Eggs. Mix in Cracker Crumbs as needed to thicken & bind together. Shape mix into 2oz balls & lightly press flatten to create a tall & thick patty. In a sauté pan heat butter/fat until smoking hot, place Croquette into oil. Sear each side until golden brown on both sides.
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