Skip to main content
Main

Salmon Croquettes

Salmon croquettes are fried patties made from salmon, milk, flour, butter, egg, and seasonings, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓
Salmon Croquettes

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Salmon Croquettes

Ingredients

Directions

Make the base

  1. Heat the salmon in water and drain.

  2. Heat the milk in a saucepan and thicken it with flour.

  3. Add the butter and egg to the thickened milk, then season with salt and pepper.

  4. Fold in the salmon gently.

Shape and coat

  1. Form the mixture into patties.

  2. Roll the patties in bread crumbs.

  3. Dip the patties in beaten egg.

  4. Roll the patties in bread crumbs again.

Fry

  1. Fry the patties in hot oil until golden brown.

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

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: 2-undecenal (sweet).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + walnuttop 12% of all pairs
    Smell alikemoderate
    Cooked together5,873 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Salmon
Provides the main body and flavor of the croquettes.
Milk
Forms a thickened binding base that keeps the mixture moist.
Flour
Thickens the milk so the mixture holds its shape.
Egg
Binds the mixture and, as a coating, helps crumbs adhere and brown.
Butter
Adds richness and moisture to the mixture.
Bread crumbs
Form a crisp, golden outer crust when fried.

The step that matters

Fry the patties in hot oil until golden brown. If the oil is not hot enough, the crumb coating absorbs oil and turns greasy instead of crisp. Hot oil seals the crust quickly, and the patties need to be firm enough to hold together during frying.

Swap the walnut

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

  1. Peasfits about as well
  2. Almondfits about as well
  3. Walnutthe original
  4. Chestnutfits about as well

Fit is the average pairing score against salmon, milk, flour, butter, egg, pepper, 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.

You might also like

Brown BreadBrown Bread461 recipesSalmon SaladSalmon Salad155 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes