Oven Baked Salmon Croquettes
Canned salmon bound with a thick white sauce and corn flake crumbs, chilled, shaped into cones, rolled in more crumbs and baked at 350°F until golden. Makes 8 to 10.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Salmon croquettes are an old-fashioned favorite, and Sandra Mills bakes hers instead of frying. Canned salmon is folded into a thick white sauce made with the salmon liquid and milk, flavored with onion and lemon juice and firmed with corn flake crumbs.
After chilling, the mixture is shaped into traditional cones, rolled in more crumbs and baked until golden.
Ingredients
- 1 can salmon (1 pound)
- Milk (as needed)
- 1/4 cup butter
- 2 tablespoons minced onion
- 1/3 cup flour
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 cup corn flake crumbs
Instructions
- Measure the liquid. Drain the liquid from the salmon into a measuring cup and add milk to make 1 cup.
- Make the sauce. Melt the butter in a saucepan. Add the onion and cook until soft and clear. Blend in the flour and salt. Add the milk mixture and cook, stirring constantly, until thickened.
- Add the salmon. Flake the salmon and add it to the sauce with the lemon juice. Stir in 1/2 cup of the corn flake crumbs.
- Chill. Refrigerate until chilled.
- Shape. Divide into 8 to 10 portions and shape into cones. Roll in the remaining corn flake crumbs to coat well.
- Bake. Place on a greased baking sheet and bake at 350°F until golden brown, 25 to 30 minutes.
Tips
- Remove the skin and any large bones from the canned salmon; the small soft bones can be mashed in.
- Patties instead of cones bake in about the same time.
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