Mise en Place.

Gather all your ingredients and pre-measure them before you start cooking. This ensures a smooth process and prevents missing anything mid-way through!

Flake the Salmon.

For Fresh Salmon: Ensure it’s fully cooked and cooled slightly. Flake it gently using two forks, maintaining a chunky texture for added interest.

For Canned Salmon. Simply drain thoroughly and remove any skin or bones. Flake the salmon gently with a fork, taking care not to overwork it, which can make the croquettes mushy.

Combine Dry Ingredients.

In a large bowl, whisk together the breadcrumbs and flour (if using). This ensures even distribution of the binder throughout the mixture.

Mix the Wet Ingredients.

In a separate bowl, combine the flaked salmon, mayonnaise, Worcestershire sauce, chopped vegetables, herbs, seasonings and lightly beaten eggs.

Integrate Everything.

Gently fold the wet ingredients into the dry ingredients until just combined. Avoid over-mixing, which can make the croquettes tough.

Important Point: The mixture should be moist but hold its shape. If it’s too wet, add more breadcrumbs a tablespoon at a time until it reaches the desired consistency.

Chill the Mixture (Optional).

Chilled salmon mixture helps the croquettes hold it’s shape better during frying. Refrigerate it for 15-20 minutes if desired.

Form the Croquettes.

Lightly wet your hands to prevent sticking. Scoop out a portion of the mixture and gently roll it into a ball or form a flattened patty. Aim for a uniform size for even cooking.