Delicious! What a great (and inexpensive) way to incorporate salmon into the diet. My husband hates salmon, but he loves these! He asks for them all the time. I don't keep saltines in the house, but breadcrumbs with a teaspoon of added salt works perfectly.
Salmon Croquettes with Rémoulade
ApTaylor Posted: 04/30/09
shawan Posted: 08/11/09
chefsmom58 Posted: 11/10/10
Embarrassed to say I did not read the recipe past "cover and chill 20 min." Couldn't figure where the carrots came in, so sauteed them with onions & celery and mixed them in the croquettes. Served with the carrotless remoulade. Absolutely delicious!!! Wish all my goofs turned out that well! Will make again the same way.
Jenopolis Posted: 06/27/10
I am always looking for fish recipes that are not boring but not high fat, and this one was just fabulous. It is a bit time intensive, with the multiple things to make up, but in the end I find it worth it. Don't forget the fridge time-- it makes the dough much easier to form into patties! Also, I used plain panko breadcrumbs in place of the saltines, since that is what I had-- no problems.
Donovan94 Posted: 08/30/10
As many parents know, it's tough to find something healthy and nutritious that finicky kids (and husbands!) will eat. This was a simply wonderful recipe that both my husband and three small children loved! It was a bit time-consuming, but well worth the effort! Will serve these again.
EHTAB1 Posted: 05/21/11
I have made this recipe (minus the carrots) many times and I love it. I add Panko to the crushed crackers at the end but otherwise I follow this directions exactly. I wasn't even a fan of salmon before but my husband and I crave this! I serve it on top a salad for a complete meal.
HBryant Posted: 09/10/12
This was really tasty and easy to make. We really enjoyed having a new way to eat salmon.
zarf46 Posted: 07/25/13
We eat a lot of Salmon and are always looking for recipes using leftover salmon. The first words out of my husband's mouth were this is delicious! I did not change anything in the recipe and will most definitely make this again! Thank you Cooking Light!