In a large bowl, combine egg, panko, red pepper, green onion, mayonnaise, flour, Worcestershire sauce, salt, pepper and garlic powder. Fold in salmon. Refrigerate, covered, at least 30 minutes.
Shape 2 tablespoon salmon mixture into 1/2-in.-thick patties. In a large skillet, heat oil over medium heat. Add croquettes in batches; cook until golden brown, 3-4 minutes on each side. If desired, serve with tartar sauce and lemon wedges.
This recipe works with fresh salmon or canned salmon. When using fresh salmon, cook the fillet according to the directions from your favorite salmon r...
Definitely! Cook the salmon croquettes up to two days ahead of time, then follow the instructions for reheating them. Alternatively, prep and shape th...
You can make this quick salmon Caesar salad recipe even easier by doing some of the prep ahead. Make the dressing and croutons up to three days ahead....
Salmon tacos taste best when piping hot, but you can tackle certain steps in advance. Make the coleslaw up to a day before preparing the tacos, and mi...
To store salmon patties, place them in an airtight container and refrigerate for up to three days. For longer storage, freeze the patties by wrapping ...
Rich with goat cheese and tomato, this recipe works for a weeknight supper or an elegant company dinner—and can be easily adjusted to serve more peo...
