Grandma Sylvia’s Salmon Croquettes with Fried Onions

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salmon croquettes

Mashed potatoes and a fresh salad would make great accompaniments for this homey dish. If preparing in advance, reheat croquettes on a cookie sheet in a single layer in a 350 degree oven or toaster oven.

  • 18 croquetes ServingsServings


Salmon Croquettes

  • 2 (15-ounce) cans salmon
  • 1 large onion, finely grated or puréed
  • 4 eggs, well beaten
  • 1 cup matzo meal
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable or Canola oil

Fried Onions

  • 2 medium onions, quartered and thinly sliced (about ¼” thick)
  • Vegetable or Canola oil


Salmon Croquettes

Drain cans of salmon, reserving the juices in a separate small bowl. Place salmon in a large mixing bowl. Carefully remove the skin and bones from salmon and discard.
Mash salmon until smooth and pieces are broken up. Add the onion, eggs, matzo meal and 2 tablespoons of the reserved salmon juices (or more to taste). Mix to blend until
consistency is a mostly smooth batter. Season to taste with kosher salt and freshly ground black pepper.

Using your hands, form patties from the mixture (about ¼”-1/3” thick). Add enough additional oil to the reserved skillet to bring the level of oil up to 1/3” depth. Heat oil in skillet over medium-high heat until oil is hot. Carefully place patties in skillet and fry until nicely browned, turning only once – about 3-5 minutes per side. Do not  overcrowd pan. Remove croquettes and transfer to a large platter lined with paper towels to drain.

Repeat with remaining patties. Serve hot, topped with fried onions and enjoy.

Fried Onions

Add a generous layer of oil to cover the bottom of a large skillet (about ¼” depth), and place over medium heat for a few minutes until the oil is hot (you can test this by adding one piece of onion – if it sizzles upon contact, then the oil is hot enough). Add the sliced onions and cook, stirring occasionally, for about 15-20 minutes or until the onions are golden brown. Remove skillet from heat. Remove onions with a slotted spoon and transfer to a plate lined with paper towels to drain, reserving cooking oil in pan.