Name: Sesame Salmon Croquettes
Total time: 1 h 45 min
Yield: Makes about 3 1/2 dozen
Ingredients: 1 lemon; 2 tablespoons kosher salt; 1 (1-lb.) salmon fillet; 2 ½ cups panko (Japanese breadcrumbs), divided; 2 large eggs; 2 green onions, thinly sliced; ¼ cup chopped fresh cilantro; ¼ cup mayonnaise; 2 teaspoons loosely packed lime zest; 2 tablespoons fresh lime juice; 1 tablespoon finely grated fresh ginger; 1 (1.62-oz.) jar toasted sesame seeds; 2 garlic cloves, minced; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; ⅓ cup butter, melted; Ginger Rémoulade

Step 1

Cut lemon in half. Squeeze juice from lemon into a 3-qt. saucepan. Add lemon halves, 2 Tbsp. salt, and 6 cups water, and bring to a boil over medium-high heat. Add salmon fillet (cut into 2 pieces, if necessary); cover and reduce heat to low. Simmer 4 minutes. (Center of salmon will be raw.) Carefully transfer salmon to a large bowl, and cool completely (about 10 minutes). Remove and discard skin, and flake salmon.

Advertisement
Step 2

Preheat oven to 425°. Stir 1/2 cup panko and next 11 ingredients into flaked salmon.
Step 3

Stir together melted butter and remaining 2 cups panko. Spoon 1 tsp. panko mixture into each cup of a lightly greased 24-cup miniature muffin pan. Add 1 Tbsp. salmon mixture to each muffin cup. Top each with 1 tsp. panko mixture.
Step 4

Bake, in batches, at 425° for 10 minutes or until topping is golden brown. Serve warm with Ginger Rémoulade.

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Sesame Salmon Croquettes

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Reviews (1)

All Reviews for Sesame Salmon Croquettes

Account