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Salmon Croquettes

Salmon croquettes are fried patties made from canned salmon, lemon juice and peel, and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Salmon Croquettes

Why it works: Salmon and lemon are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 2,918 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Salmon Croquettes

Ingredients

Directions

Prepare

  1. Drain the oil from the salmon and remove any bones.

  2. Mix the salmon with lemon juice, lemon peel, and enough cracker crumbs to form a moldable mixture.

Shape and coat

  1. Shape the mixture into croquettes.

  2. Dip the croquettes in additional cracker crumbs.

Fry

  1. Fry the croquettes in hot lard 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. Salmon + lemontop 19% of all pairs
    Smell alikelow
    Cooked together2,918 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Salmon
Forms the main body of the croquettes and supplies the savory flavor.
Cracker crumbs
Absorb moisture and bind the mixture so it can be shaped, and form a crisp coating.
Lemon juice and peel
Add acidity and bright aroma that balance the richness of the salmon.
Lard
Conducts heat for frying and gives the croquettes a golden, crisp surface.

The step that matters

Fry in hot lard until golden brown. If the lard is not hot enough, croquettes absorb excess fat and turn greasy before a crust forms. Enough heat sears the coating quickly, keeping the inside moist and the outside crisp.

“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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