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Love & Best Dishes: Salmon Croquettes Recipe | Easy Salmon Recipes for Dinner | Salmon Patties
Mar 1, 2025
Salmon Croquettes Recipe | Easy Salmon Recipes for Dinner | Salmon Patties - Tune in for one of Paula's best canned salmon recipes for lunch—learn how to make salmon patties recipe from scratch!
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Loose-y Goose-y Salmon Croquettes Recipe: https://www.pauladeen.com/recipe/loose-y-goose-y-salmon-croquettes/
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0:00
- Hey, y'all. (laughs)
0:03
I don't know if Theresa's gonna speak to me today
0:05
'cause I screwed her up. (laughs)
0:08
She said, "Okay, now we're gonna do that salmon dish
0:15
that you love like for breakfast or for dinner."
0:19
And so as we were standing here, I said,
0:23
"Okay, okay, I can do it."
0:26
I realized that Nita,
0:29
Jelly Roll as most people know her by,
0:33
showed me how to make this salmon dish
0:38
years and years and years ago.
0:40
She'd stop by the store on her way to work
0:42
and get a can of salmon,
0:44
and she would make salmon and grits
0:46
for the back of the house.
0:48
Never got to the front of the house,
0:50
but the back of the house.
0:51
And oh my goodness, did we ever love it.
0:54
So Nita works several days a week.
0:57
- With Jamie. - With Jamie
0:59
at The Chicken Box.
1:01
And Theresa goes down there
1:03
and films with Jamie at The Chicken Box
1:06
because Jamie can't...
1:07
He said, "Mama, my feet are nailed to the floor."
1:09
I said, "Testify, sister." (laughs)
1:13
My feet were nailed for 100 years.
1:18
So I told Theresa, I said,
1:20
"You know, since Nita is the one
1:22
that taught me how to make this dish,
1:24
I think it would be perfect if you filmed Nita
1:27
and Jamie doing it in The Chicken Box so-"
1:32
- [Theresa] But that does not leave us
1:33
with a recipe for today.
1:35
- No, it does not because you know what I'm gonna make?
1:39
Another thing Nita used to come in and make,
1:41
she'd stop and get that can of salmon
1:43
and she would make salmon croquettes
1:45
for the back of the house.
1:46
- [Theresa] And guess what, we had a can of salmon.
1:48
- Yes, well, I keep this in my cupboard
1:53
because it makes for a wonderful quick meal.
1:58
- [Theresa] And Theresa had already opened it.
1:59
- And Theresa had already opened the can.
2:01
So we had to get to thinking.
2:03
So I'm switching from...
2:05
What did Nita call that salmon?
2:07
- Stewed salmon. - Yeah, stewed salmon.
2:10
So we're switching from that to croquettes.
2:13
And listen, salmon croquettes are such a loosey goosey dish
2:20
because truly, you can do it any way you want to.
2:23
So I'm gonna start.
2:25
Normally I don't do this,
2:26
but I think I want to do this today.
2:29
I'm gonna start with my bacon olive oil,
2:33
and I'm gonna saute these onions and soften them up
2:36
because salmon croquettes, they get done real quick.
2:42
And so, I think I might want our onions
2:44
a little bit softer today.
2:48
(pan sizzles)
2:49
Ooh, yay, our pan had gotten hot, y'all.
2:53
You know, I don't know how much that salmon is.
2:56
Oh, it used to be like a $1.69,
2:58
but it's probably 3.69 now.
3:00
- It's like 3.99. - 3.99.
3:03
And it's a great staple to keep in your kitchen.
3:07
I've got a recipe online.
3:12
- [Theresa] That we're gonna be modifying.
3:13
- Yes, I'm modifying it.
3:14
I'm doing it the way I want to.
3:16
I think we did this one to cook in the air fryer,
3:19
which they do great in the air fryer too.
3:23
But like I said, I'm just gonna show you some options,
3:28
and I'm gonna put a little piece of butter
3:30
to go with that bacon olive oil,
3:32
(laughs) just a little bit.
3:35
I've got some chives that I needed to use up,
3:38
so I'm gonna put some chives in there for color.
3:42
And I got my egg.
3:44
Our chickens have finally,
3:47
finally started laying, hadn't they, Eddie?
3:49
- [Eddie] Yeah, they're did.
3:50
- [Paula] What, the most that we're getting
3:52
in a day is maybe four. - I would say, yeah,
3:55
maybe three right now.
3:57
- [Paula] Well, there's three or four chickens
3:58
out there that's gotten real lazy.
4:00
- [Eddie] Yeah.
4:00
(Paula laughs)
4:02
Our baby girls are lazy.
4:06
Yeah, when they started molting,
4:09
then the weather got real cold, didn't it?
4:13
So that kind of screwed up their laying habit.
4:20
All right, so I'm not gonna cook these very long,
4:23
just a little transparent.
4:26
All right, so I got my egg.
4:30
I think that I'm gonna use some soda crackers
4:35
or saltine crackers, whatever you call them.
4:38
And you could use any kinda cracker you wanted to,
4:42
but I love using a saltine.
4:45
So let's see, I got two, four, six, seven.
4:49
Just gonna crush those up in there
4:50
'cause we gotta have something for these to hold together.
4:55
And I'm gonna use a little of my house seasoning.
4:59
Wrong side, Paula.
5:03
Not too much 'cause I don't want 'em to be too salty.
5:08
(mixture crunches)
5:14
Doesn't that bacon olive oil...
5:16
Okay, I'm gonna put just a wee bit more.
5:20
Okay.
5:23
I'm gonna chop my chives
5:29
just very, very loose. - Now with this,
5:31
knowing that we're modifying,
5:34
would you use chives normally,
5:35
or would that be green onion?
5:38
- It could be green onion or bell pepper.
5:41
- Okay. - If I was using bell pepper,
5:43
I would have that bell pepper
5:44
in here cooking with these onions.
5:48
- [Theresa] I'm gonna add bell pepper to it.
5:49
- Yeah, you know, (laughs) do what you got
5:53
in your refrigerator, you know? (laughs)
5:57
All right, so now goes the salmon,
6:00
and I've drained that.
6:03
Now I've noticed that
6:05
right there's some skin on that salmon.
6:08
Some people may be opposed to that skin.
6:10
It doesn't bother me a bit.
6:12
And salmon has little bitty bones in it.
6:15
And I noticed the other day when I made salmon croquettes
6:18
that Michael picked out the bones.
6:21
Here's one.
6:21
They are so soft.
6:24
Look, just crunch 'em.
6:26
Those bones don't bother me one iota.
6:29
Okay, I think I'm gonna do a few more crackers.
6:31
How many crackers did I say I had in?
6:36
I can't remember, six or seven.
6:42
You know, to me that's what's so enjoyable about cooking.
6:48
You know, you can just play and formulate.
6:51
Once in a while, you'll miss it,
6:54
but like I said, just give it to the dog
6:57
and order a pizza or something.
6:59
It's not the end of the world.
7:01
- [Theresa] Oh, for some people,
7:03
it is the end of the world.
7:04
- (laughs) No, no, no. - Such as myself.
7:07
- All right, I'm gonna put
7:10
just a little bit of panko
7:14
on the inside along with those crackers.
7:18
And like when we make our crab cakes,
7:22
our crab cakes have to have a little mayonnaise,
7:26
but just a little, just a little bit.
7:30
- [Theresa] Is that one or two tablespoons?
7:31
- That was about a tablespoon.
7:35
All right, so in go our onions.
7:37
(spoon taps)
7:42
Every last onion. (laughs)
7:45
(spoon taps)
7:48
Okay, now we're gonna use that pan
7:50
to fry our croquettes in. - I'm gonna grab this recipe
7:53
so I can update it. - (laughs) Okay.
7:55
Well, just call it loosey goosey salmon croquettes.
8:01
- [Theresa] That's an understatement.
8:02
- (laughs) Where is my spoon?
8:04
There it is.
8:08
All right, so you don't want these too wet
8:13
because you got to make sure they stick together.
8:16
So, you know, I could have to add some more breadcrumbs
8:20
or even flour, but I wanna mix this up real good,
8:25
and it looks delicious.
8:28
All right, there's some flour there,
8:29
but Theresa said I cannot have that.
8:33
So she's cooking up something else for me.
8:36
All right, so as I was saying,
8:39
when you're coating something with panko,
8:42
it's hard to get it to work
8:44
unless you do some flour in it,
8:47
and then it'll stick.
8:50
Eddie's office, which (laughs) you can tell
8:55
it's in office well used, can't you, Eddie?
8:59
Eddie, are you there?
9:01
Oh, okay, he's still alive. (laughs)
9:06
All right, yeah, this is panko.
9:10
And I could use the breadcrumbs,
9:13
but I don't know, I just like the crunch
9:18
that panko gives you.
9:23
Okay.
9:26
You know, it's also a good idea
9:30
to make these earlier in the day,
9:33
and then you can put 'em in the refrigerator
9:36
and let 'em kind of form, you know?
9:42
Oh, I think this gonna work out real good.
9:45
See the texture of that sticking together?
9:51
And now I'm just gonna
9:55
put it in our panko flour mixture.
10:00
Yeah, I would definitely encourage y'all
10:07
to refrigerate that and, like I said, let it come together.
10:14
All right.
10:15
Yeah, this is good.
10:18
And you notice that I did drain the juice from my salmon.
10:25
All right, I got this pan going.
10:26
I still got a few onions left in it,
10:30
so I'm gonna just take those out
10:34
because I don't want burned onions.
10:39
I thought I had gotten them all
10:40
outta the pan, but I have not.
10:43
All right, so like I said, I'm using vegetable oil, y'all
10:48
I fry these in,
10:54
maybe fourth of an inch deep.
10:59
That sounds good to me.
11:01
I'd splash this with a little water.
11:05
(pan bubbles)
11:07
So that sounds kind of right to me.
11:11
I'm going to gently put these in my frying pan
11:15
because they're like a crab cake.
11:17
They're kind of fragile.
11:21
And this dried out pretty good,
11:23
so I'm gonna put a little bit more on that.
11:33
Like I said, put these in the refrigerator
11:37
and they'll hold up real good for you.
11:49
Like I said, it does not take long at all.
11:56
That's not the one I want.
11:57
Where is the one I want?
12:00
Where is it?
12:01
There it is.
12:10
These are beautiful, y'all.
12:14
These are wonderful for breakfast, lunch, or dinner.
12:19
This would make a wonderful salmon burger.
12:24
Look at that.
12:25
Look at that beautiful color.
12:29
Beautiful.
12:32
Beautiful.
12:34
Oh yeah.
12:36
Ouchie.
12:39
These are done.
12:47
Now I like these...
12:48
Whoa, get back over here.
12:50
And turn that fire off before I stick my hand in it.
12:56
I like tartar sauce with my salmon croquette.
13:00
So it depends on whatever kind of sauce.
13:02
I certainly wouldn't recommend cocktail sauce.
13:04
Ugh, that would not be good with salmon croquettes.
13:07
But like I said, I love a tartar sauce,
13:09
or you can make some kind of remoulade or hollandaise even.
13:15
(claps) So good, so good!
13:20
I'm so proud.
13:25
I am so proud of these croquettes.
13:29
Cheap, cheap, easy, and delicious.
13:35
I'm gonna try to take the smallest one.
13:38
See how beautiful and brown that is all over?
13:47
So this is a test.
13:48
I've eaten it with my eyes.
13:51
Eat it with my mouth. - See the smoke?
13:55
- You see the...
13:56
Oh yeah, it's hot. (laughs)
13:59
It's hot.
14:00
And look at the pretty chives in there.
14:01
You know, I didn't have the bell pepper that I wanted,
14:05
but those chives bring interest.
14:10
The green.
14:17
Mm.
14:24
You gotta get in your kitchen
14:25
and make these.
14:30
Delicious.
14:34
Taste it, Theresa, and tell me what you say.
14:37
- Can you hand me a fork? - You don't need a fork.
14:39
You can do that with your hand. (laughs)
14:42
Here you go. - I got no problem
14:43
with that either. - Sorry. (laughs)
14:46
Sorry, girl.
14:50
- Yum.
14:52
I love salmon croquettes.
14:55
- Well, this is some of the best I've ever tasted,
15:00
and I'm a firm believer in kind of treating salmon
15:02
like a crab cake with that mayonnaise.
15:04
- Mhm.
15:05
- (claps) Love and best dishes
15:08
to a cheap, delicious, easy meal.
15:14
Hey, y'all, it's Paula Deen.
15:16
Now, if you enjoyed this video, be sure to like it
15:20
and click the subscribe button as well as the notification
15:24
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15:27
Love and Best Dishes Y'all.
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