Ingredients:

  • 12 oz canned pink salmon, drained well and flaked
  • 1 large egg, lightly beaten
  • 1/4 cup all-purpose flour
  • 1/4 cup finely minced yellow onion
  • 1 teaspoon Old Bay Seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup panko breadcrumbs, plus more for coating
  • 1/4 cup neutral oil (such as vegetable or canola), for frying

Instructions:

  1. Drain the canned salmon thoroughly. In a medium bowl, flake the salmon, removing any visible skin or large bones, if desired.
  2. Add the beaten egg, all-purpose flour, minced onion, Old Bay seasoning, salt, and black pepper to the salmon mixture. Mix thoroughly using a fork or your hands until the ingredients are fully combined and the mixture is cohesive, resembling a stiff dough.
  3. Shape the mixture into 6 equal patties, each approximately 1/2-inch thick. If the mixture is too sticky, chill for 10 minutes.
  4. Place the 1/2 cup panko breadcrumbs on a shallow plate. Gently dredge each patty completely in the breadcrumbs, pressing lightly so the panko adheres to all sides.
  5. Heat the oil in a large skillet over medium-high heat until shimmering. Ensure the oil is hot enough to sizzle immediately when the patties are added.
  6. Carefully place the salmon patties into the hot oil (working in batches if necessary to avoid overcrowding). Fry for 5 to 7 minutes per side, until the exterior is deeply golden brown and shatteringly crispy.
  7. Remove the cooked croquettes from the skillet and place them on a paper towel-lined plate to drain excess oil before serving immediately.