Ingredients
4 – 4oz Salmon Fillets
3/4 cup Breadcrumbs
½ cup Grated Parmesan Cheese
2 Tbsp Red Bell Pepper, 1/8” diced
2 Tbsp Yellow Onion, 1/8” diced
2 Tbsp Papa Craig’s “Original Seasoning”
2 Tbsp Mayonnaise
2 Tbsp Worcestershire Sauce
Juice of 1 Lemon
¼ tsp Granulated Garlic
Grated lemon zest and parsley (optional for garnish)
Directions
Salmon
- Place the salmon fillets on a piece of aluminum foil large enough to make a packet for each fillet.
- Lightly season each fillet with the granulated garlic and create a foil packet containing the salmon fillet.
- Place the sealed salmon packets on a sheet pan and place in the oven at 375°.
- Cook the salmon for 10–15 minutes.
- Remove the salmon from the oven and let it set for 5 minutes.
- Be careful when opening the sealed packets so that any steam that escapes from the packet does not burn you.
- When the salmon is cooked, it should break/flake apart into smaller pieces.
- Return the flaked salmon to the sheet pan and refrigerate it until it cools completely.
Croquettes - Add all the ingredients, except the granulated garlic and ¼ cup of breadcrumbs, to a mixing bowl and mix. (it will be on the thick side but do not add any more liquid to the mixture)
- Combine the flaked salmon with the other ingredients until evenly mixed.
- Form the mixture into 1oz balls and set aside.
- Using the reserved breadcrumbs, roll each salmon croquette in the breadcrumbs to evenly cover the entire croquette and set on a sheet pan.
- Repeat step 4 until all the salmon balls are coated with breadcrumbs.
Cooking – Air Fryer Instructions
- Place the croquettes in the air fryer and lightly spray with pam at 400° and cook for 20 minutes or until the croquettes are golden brown and slightly crisp.
- Remove the cooked croquettes from the air fryer and place them on a plate or bowl. Top with fresh parsley and lemon zest.
- Serve with your favorite dipping sauce and enjoy.
Note: You can also fry the croquettes in oil at 350° until the internal temperature reaches 160°.