Cajun Salmon Croquettes

This Cajun Salmon Croquette recipe has risen to the top of my favorite foods list. I think this pleasant treat will surprise everyone from the very first bite. Tender bites of fresh salmon are blended with Cajun seasonings, breadcrumbs, and dusted with finely crumbled Ritz crackers for a surprise ending.

Growing up in Louisiana we fried pretty much everything and seafood was always the first choice. Croquettes were a quick and easy way for us to enjoy more of the same. These delicacies can be served as appetizers or a main meal and although awesome alone, are upgraded when enjoyed with a side of fresh homemade remoulade sauce.

The term croquette originated in France during the 19th century. The small-sized snack was created using leftover meats or seafood mixed with a binder of some sort, covered in a breaded coating, then fried to golden perfection. Depending on where you grew up these they would take the form of a ball or a more flattened “mini” patty version of creole salmon cakes.

When I wanted to recreate the dish I grew up on, I kept it fairly similar with one small change. Making my croquettes with the added texture and flavor of buttery Ritz crackers takes it to another level.

This is an easy recipe simply loaded with celery, green onions, breadcrumbs, seasonings, and let’s not forget Ritz crackers.

Ingredients you’ll need to make salmon croquettes:

• Fresh salmon is the star of the show and in this situation, fresh is best. There is nothing like fresh seafood when making a dish like this, even when blended and fried with other ingredients. The proof is in the taste.
• You’ll use breadcrumbs as a binder along with your organic eggs. You can use regular breadcrumbs but if you want to add a bit more flavor, go with Italian-seasoned breadcrumbs.
• Along with those binders, I add celery and green onion.
• For my surprise ingredient, I dredged my salmon croquettes in a Ritz Crackers. This are smashed very fine using a rolling pin.
• For my seasonings, I use cajun/creole seasoning (of course), black pepper, oregano, garlic powder, and paprika.

How to make croquettes:

Chop your celery and green onions using a food processor (paid link). You can also chop them by hand. You’ll want to chop them fairly small so you get tiny pieces in each bite but not large chunks. Place this is a large bowl.

Remove the skin from the fresh salmon filet and chop your fish into small diced pieces. Once the fish is diced place it into the same bowl as the celery and green onions. Add your seasonings, breadcrumbs, and eggs (scramble them before adding). Using a spatula (paid link), fold these ingredients together until everything is well blended. Cover and place in the refrigerator for 30 minutes. The cold temperature works wonders to keep the croquettes together when frying.

Remove the salmon mixture from the refrigerator and form palm-sized balls.

Place 25 to 30 Ritz crackers into a large zip lock bag and crush finely using your hands or a rolling pin.

Dredge each ball into the crushed Ritz crackers. Once coated, fry (with oil) in a heated cooking pan at medium heat for 3 minutes per side. Place on a cooling rack or plate with paper towels to absorb any excess oil.

For the remoulade sauce, place all sauce ingredients into a bowl and whisk (paid link) together until smooth. You can start enjoying these bad boys immediately.

Moist and seasoned salmon combined with Cajun seasonings coated with crushed Ritz crackers is the epitome of comfort food.

The great thing about this southern salmon croquette recipe is that you can enjoy the fine dining experience of a 5-star restaurant in the comforts of your home. If you want to make a great impression on your family and guests give these a spot on your dinner table. Enjoy!

Looking for other seafood appetizer and snack ideas? You should check these out:

• Hot Cajun Fish (Red Snapper) Dip
• Smoked Salmon Sushi Burrito with Spicy Mayo
• Crispy Fried Red Snapper Fish Sticks 
• Grilled Fish Tacos With Mango Avocado Salsa
• Beer Battered Cod with Sriracha Tartar Sauce

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