Salmon Croquettes

To cook the salmon if needed: coat the salmon with salt and pepper on both sides to taste and drizzle a little olive oil. Heat up a pan on medium heat and once hot lay gently the salmon cooking until brown on each side (approx. 4 to 5 minutes per side). If it does not flake yet (crumble nicely) then you can cook it a few more minutes in the oven on parchment paper on the oven tray, or directly put the pan in the oven if the pan is oven-proof.

In a large bowl add salmon (cooled), egg, garlic, panko, chives, red bell pepper, mayonnaise, parsley, mustard, lemon juice, lemon zest, kosher salt, and black pepper (and starch if using).

Mix to combine and form into 9 patties. Use a slightly heaping 1/4 cup measuring cup to form the patties. Press them well so they do not fall apart.

Pan-fried version: Add olive oil to a 12-inch skillet and set over medium-high heat. Once hot, cook for about 5 minutes per side or until it’s golden brown on both sides. NOTE: The patties won’t hold together as tight as a hamburger so be gentle when putting them into the oil.

Baked version: Preheat the oven to 425°F and line a pan with parchment paper. Bake salmon croquettes for 13-15 minutes or until browned.

Optional: Serve the sour cream in a small bowl topped with chopped chives along with the croquettes.