"This recipe is appropriately titled M'dea's Salmon Croquettes because M'dea is what my two sisters and I affectionately called my mother. Growing up as children in Greenwood, Mississippi, we played from sun up to sundown. Hop scotch, riding bicycles, dancing in the streets was considered a regular fun day; however, around sundown we hurried back home and as soon as we opened the front door, the house was permeated with the smell of fried chicken, salmon croquettes, sweet potato pie to name a few dishes. My mother knew how to soothe our souls. Her dishes left us anticipating our next favorite meal." - Frances Dampier, author of Tidbits of Heaven
1 large can pink salmon or 3 fresh salmon steaks
1/2 cup flour, bread crumbs or saltine crackers
1/4 teaspoon black pepper
1/4 old bay seasoning
1/4 lemon pepper seasoning
1/2 medium onion, diced
1/4 bell peppers (orange, green, red, yellow)
1 tablespoon fresh lemon juice
**Chopped fresh herbs
For fresh croquettes, season salmon filets. Wrap in foil.
Cook 15 minutes until flaky. Cool, then assemble.
For canned salmon. Open the can and drain all juice. Use your hands to look for small bones. Remove them and dark skin.
Mix salmon, eggs, bread crumbs, black pepper, onion, bell peppers, lemon juice, old bay and lemon pepper seasoning.
Make round patties like hamburgers.
Pour enough oil to cover the skillet. Place patties in cast iron skillet and cook until golden brown on each side.
Remove and add your favorite side dish.
6 - 8 servings