Description
Learn how to make delicious salmon croquettes with a spicy twist! Our recipe for Salmon Croquettes With Hot Honey will leave your taste buds craving for more. Start cooking now!
Ingredients
- 1 pound (454 g) salmon fillets, skinless (450 grams)
- 2 tablespoons olive oil (30 ml)
- 1/4 cup mayonnaise (60 ml)
- 1 tablespoon Dijon mustard (15 ml)
- 1 tablespoon lemon juice (15 ml)
- 1/4 teaspoon cayenne pepper (1.25 ml)
- 1/4 cup (60 ml) finely chopped green onions (30 grams)
- 1/4 cup (60 ml) finely chopped fresh parsley (15 grams)
- 1 cup (240 ml) breadcrumbs (120 grams)
- Salt, to taste
- Black pepper, to taste
- 1 cup (240 ml) all-purpose flour (125 grams)
- 2 large eggs, beaten
- Vegetable oil, for frying
- 1/4 cup honey (60 ml)
- 1 tablespoon hot sauce (15 ml)
Instructions
- Preheat your oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet lined with foil.
- Drizzle 2 tablespoons of olive oil over the salmon.
- Season the salmon with salt and black pepper to taste.
- Bake the salmon in the oven for 12-15 minutes, until cooked through.
- Remove the salmon from the oven and let it cool slightly.
- Flake the salmon into a large mixing bowl.
- Add 1/4 cup mayonnaise to the bowl with the salmon.
- Stir in 1 tablespoon Dijon mustard and 1 tablespoon lemon juice.
- Add 1/4 teaspoon cayenne pepper, green onions, and parsley.
- Mix in 1 cup of breadcrumbs until well combined.
- Season the mixture with salt and black pepper to taste.
- Shape the mixture into small patties or croquettes.
- Place the flour in a shallow dish.
- Place the beaten eggs in another shallow dish.
- Coat each croquette with flour, then dip in the beaten eggs.
- Heat vegetable oil in a skillet over medium heat.
- Fry the croquettes in batches, about 3-4 minutes per side.
- Transfer the cooked croquettes to a paper towel-lined plate.
- In a small bowl, combine 1/4 cup honey and 1 tablespoon hot sauce.
- Drizzle the hot honey over the warm croquettes before serving.
Notes
- Enhance flavor with a mix of fresh herbs like dill, cilantro, and parsley.
- Use panko breadcrumbs for added crunch in the coating.
- Ensure oil is hot before frying for a crispy exterior; adjust cayenne and hot sauce to taste.
