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Salmon Croquettes

Salmon croquettes are fried patties made from cooked salmon mixed with seasonings, bound with flour and milk, then coated and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Salmon Croquettes

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Salmon Croquettes

Ingredients

Directions

Prepare the salmon mixture

  1. In a bowl, combine salmon, salt, paprika, parsley, and lemon juice.

  2. Melt butter in a saucepan, add flour, and stir until blended. Gradually add milk, stirring until smooth.

  3. Add the salmon mixture to the sauce, heat thoroughly, and let cool on a platter.

Shape and coat

  1. Once cool, mold the mixture into croquettes.

  2. Roll each croquette in flour, dip in beaten egg, and coat with bread crumbs.

Fry and serve

  1. Fry in boiling oil until golden brown.

  2. Serve hot, garnished with parsley and lemon slices.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cooked salmon
Provides the main body and flavor of the croquettes.
Flour
Thickens the milk into a sauce that binds the salmon mixture together.
Milk
Forms the moist white sauce that holds the croquettes soft inside.
Butter
Adds richness and flavor to the roux base.
Egg
Binds the breading so the crumbs stick to each croquette.
Bread crumbs
Forms a crisp, golden outer crust when fried.

The step that matters

Let the mixture cool fully before shaping. A warm, loose mixture will not hold its shape and can crack or slump when rolled. Cooling lets the starch in the flour-and-milk sauce set so the croquettes keep their form through breading and frying.

Swap the parsley

How well each one fits the dish's main ingredients (salmon, lemon, butter, flour, milk, egg, bread):

  1. Nutmegfits about as well
  2. Capersfits about as well
  3. Parsleythe original
  4. Cinnamonfits about as well

Fit is the average pairing score against salmon, lemon, butter, flour, milk, egg, bread. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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