| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 35 min |
| Yield: | 6 croquettes |
Ingredients
- 1 1/2 pounds center-cut salmon filet, skin-on
- 1 cup cooked quinoa
- 1 large egg, beaten
- 1/4 cup chopped green onion, green part only
- 2 tablespoons flour
- Zest of 1 lemon
- 1 teaspoon urfa pepper, plus more for garnish (see Cook’s Note)
- 1 teaspoon salt
- 2 tablespoons coconut oil
- Lemon wedges, for serving
Instructions
- Drain the applewood chips and scatter them in the bottom of a foil-lined roasting pan. Heat the pan over medium-low heat until the wood chips smoke, about 10 minutes. Place the salmon skin-side down on a wire rack and carefully set the rack over the wood chips. Cover the roasting pan tightly with foil and cook over medium-low heat until the salmon is just cooked through, about 12 minutes. Remove the salmon from the smoker and let it to cool to room temperature.
- Preheat the oven to 350 degrees F.
- Remove and discard the salmon skin, then flake the salmon into a large bowl. Add the quinoa, egg, green onion, flour, lemon zest, urfa pepper and salt. Mix until well combined. Form the mixture into six straight-sided patties about 1 inch tall and 2 1/2 inches wide.
- Heat the coconut oil in a large cast-iron pan over medium-high heat. Sear the patties on both sides until crispy and deep golden brown, about 2 minutes per side. Transfer the patties to a rack set over a baking sheet and bake until cooked through, 12 to 15 minutes. Sprinkle the croquettes with a little more urfa pepper. Serve with lemon wedges.
Nutrition Facts
| Calories | 260 |
| Total Fat | 13 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 93 milligrams |
| Sodium | 457 milligrams |
| Carbohydrates | 9 grams |
| Dietary Fiber | 1 grams |
| Protein | 25 grams |
| Sugar | 1 grams |
Reviews
I started making this when I first saw it on the show. Now it’s almost always the way I make salmon! Even if I’m not making the croquettes. It comes out perfectly, every time! Love it!
Love these. I substituted a dill mix for the pepper. It’s absolutely delicious!!!
Excellent recipe! We love this. Don’t be afraid smoke the heck out of the salmon because it does fade once you mix in the rest of the ingredients. We thought the smoking step was well worth it! Ours were done after searing well and didn’t have to finish in the oven. Nice crunch on the outside!
Tasty. I added Old Bay seasoning, dill weed, and garlic salt. It needed a bit more moisture, so I will add another egg next time, and a bit more flour. I used an ice cream scoop, and premade the patties to cook at least 10 minutes later, which I think helped them stay together better. Chives would be a good addition as well.
Very tasty and easy, I used Alder chips and red onion because I forgot green onions at the market.
Definitely will make again
Definitely will make again
Excellent recipe! I used canned Salmon. Loved the crunch and flavors and easy instructions.
Pretty good. I used canned salmon, just picked the bones out. I didn’t bother with the smoking either. The lemon zest added a nice touch that I have never tasted in corvettes before.
I will be trying these in the next few days. I see that others have had issues w/ them holding there shape and being to dry. I was able to watch this episode and the salmon had been smoked and refrigerated. This may help as I think trying to cook the salmon and use right away still being warm may lend itself to the issue of crumbling.
Like the comments re: panko vs. flour and will be giving that a try. I will write another post once I have made these.
I made these with the cooked, packaged smoked salmon from the grocery store in the plastic vacuum sealed packs. The flavor was fantastic, and although they looked wet, they held together well and cooked well. I didn’t need to add extra breadcrumbs or flour. I was planning on freezing the leftovers, but I don’t think there will be any!
Delicious with a great depth of flavor. This is a new go-to recipe. Thanks Demaris!