Old-fashioned Salmon Croquettes

Salmon Croquettes on Plate

I seldom buy canned salmon, yet when  I recently  flipped through a hundred-year-old cookbook, a recipe for Salmon Croquettes caught my eye, It brought back warm memories of eating various canned salmon dishes when I was a child. Long story short, I bought a can of salmon the next time I went to the store, and soon was making Salmon Coquettes. The crispy croquettes only took a few minutes to make and were a tasty comfort food.

recipe for Salmon Crocuqettes
Source: Cement City Cook Book (1922, compiled by First Baptist Church, Alpena, Michigan)

Here’s the recipe updated for modern cooks:

Salmon Croquettes

  • Servings: 4 - 6
  • Difficulty: moderate
  • Print

1 can salmon (14.75 oz.), flaked

1 tablespoon, butter, melted

2 hard-boiled egg yolks, mashed

1 tablespoon lemon juice

1/2 slice bread, torn into small pieces to make crumbs

1/2 teaspoon anchovy sauce

dashes of salt, pepper, and nutmeg

1 egg, beaten

approximately 3/4 cup cracker crumbs (I put saltine crackers in a Ziplock bag and rolled with a rolling pin to make crumbs.)

lard, shortening, or cooking oil

Put salmon into a mixing bowl. Add melted butter, mashed hard-boiled egg yolks, lemon juice, bread crumbs, anchovy sauce, salt, pepper, and nutmeg. Shape into small balls about 1 1/2 inches in diameter. (If the mixture is too juicy to make balls, add additional bread crumbs.)

Put the beaten egg in a bowl. In another bowl put the cracker crumbs. Roll the salmon balls in the egg and then in the cracker crumbs.

Put  lard, shortening, or cooking oil in skillet and heat until hot using medium heat.  (It should be about 1/2 inch deep.) Add salmon balls. When the bottom of the balls have lightly browned (about 1 1/2 – 2 minutes), gently roll to brown the other sides.  Remove from skillet and drain on paper towels, then serve.


22 thoughts on “Old-fashioned Salmon Croquettes

  1. My mother made salmon croquettes frequently when we were growing up. I tried a few times over the years and could not get it right–at least, now there is a recipe with instructions should I get motivated to try again.

    1. Croquettes always are a bit tricky to make -and I always worry that they won’t stay together when I fry them. I think that part of the trick is to have the fat or oil hot enough that it is bubbling when the croquettes are added.

    1. Fried foods were much more popular a hundred years ago than what they are now. I think that there was less realization that fried foods may not be very healthy back then.

  2. Some time ago I wrote about learning to use canned mackerel in a variety of ways when we had very little money. I made croquettes from it and they were quite good also. Perhaps fried anything when you are hungry and broke hits the spot.

    1. You may be right – frying many foods does make them tastier even if it may not be the healthiest thing to do. I recently made fried potatoes for the first time in years, and really enjoyed them

  3. This is something my mother would occasionally make, and which I recall fondly. She was an awful cook (by her own admission), but her salmon croquettes were good. I hadn’t thought of them for a long time.

  4. Using mashed egg yolk is a new idea that would be fun to try … fried food is rather limited around this household.☹️ Oh well , it’s a small thing to give up to feel good.🙂

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