Ingredients
2½cupssalmon,flaked, or 14¾ oz can of pink salmon, bones removed
1egg,large, whisked
1garlic clove,minced
1cuppanko bread crumbs
2tbspfresh chives,minced
2tbspred bell pepper,minced
2tbspmayonnaise
1tbspfresh parsley,minced
1tbspcreamy Dijon mustard
1tbspfresh lemon juice
2tspfresh lemon zest
¼tspkosher salt
¼tspblack pepper
3tbspolive oil,divided
Preparation
In a large bowl, add the salmon, egg, garlic, panko, chives, red bell pepper, mayonnaise, parsley, mustard, lemon juice, lemon zest, kosher salt, black pepper and 1 tablespoon of the olive oil.
Mix to combine.
Form into 9 patties by using a ¼ measuring cup.
Press well to prevent patties from falling apart.
Add olive oil to a 12-inch skillet and set over medium-high heat.
Once hot, cook for 5 minutes per side or until golden brown on both sides.
Preheat oven to 425 degrees F and line a pan with parchment paper.
Bake the salmon croquettes for 13 to 15 minutes or until browned.
Serve warm, and enjoy!
