Salmon Croquettes

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Salmon Croquettes to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Salmon Croquettes, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (6 ounce) can salmon, drained
• and flaked
• 1 egg
• 1/4 cup finely chopped celery
• 1/4 cup sliced green onion
• 1 tablespoon chopped fresh dill
• weed
• 1/2 teaspoon garlic powder
• 1/3 cup wheat germ
• 3 tablespoons olive oil

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder

Step 2: Technique & Execution

Form the mixture into golf ball sized balls, and roll in wheat germ to coat

Step 3: Technique & Execution

Heat oil in a large skillet over medium heat

Step 4: Technique & Execution

Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.