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Grandma Sylvia’s Salmon Croquettes with Fried Onions


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Grandma Sylvia’s Salmon Croquettes with Fried Onions


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Grandma Sylvia’s Salmon Croquettes with Fried Onions

Mashed potatoes and a fresh salad would make great accompaniments for this homey dish. If preparing in advance, reheat croquettes on a cookie sheet in a single layer in a 350 degree oven or toaster oven.


  • Ready Time : 0 min


18 croquetes


    Salmon Croquettes

    • 2 (15-ounce) cans salmon
    • 1 large onion, finely grated or puréed
    • 4 eggs, well beaten
    • 1 cup matzo meal
    • Kosher salt
    • Freshly ground black pepper
    • Vegetable or Canola oil

    Fried Onions

    • 2 medium onions, quartered and thinly sliced (about ¼” thick)
    • Vegetable or Canola oil


    Salmon Croquettes

    Drain cans of salmon, reserving the juices in a separate small bowl. Place salmon in a large mixing bowl. Carefully remove the skin and bones from salmon and discard.
    Mash salmon until smooth and pieces are broken up. Add the onion, eggs, matzo meal and 2 tablespoons of the reserved salmon juices (or more to taste). Mix to blend until
    consistency is a mostly smooth batter. Season to taste with kosher salt and freshly ground black pepper.

    Using your hands, form patties from the mixture (about ¼”-1/3” thick). Add enough additional oil to the reserved skillet to bring the level of oil up to 1/3” depth. Heat oil in skillet over medium-high heat until oil is hot. Carefully place patties in skillet and fry until nicely browned, turning only once – about 3-5 minutes per side. Do not  overcrowd pan. Remove croquettes and transfer to a large platter lined with paper towels to drain.

    Repeat with remaining patties. Serve hot, topped with fried onions and enjoy.

    Fried Onions

    Add a generous layer of oil to cover the bottom of a large skillet (about ¼” depth), and place over medium heat for a few minutes until the oil is hot (you can test this by adding one piece of onion – if it sizzles upon contact, then the oil is hot enough). Add the sliced onions and cook, stirring occasionally, for about 15-20 minutes or until the onions are golden brown. Remove skillet from heat. Remove onions with a slotted spoon and transfer to a plate lined with paper towels to drain, reserving cooking oil in pan.

    About Naomi Ross


    For Naomi Ross, her kitchen is her canvas.  As a kosher cooking instructor, food writer and recipe developer, Naomi strives to bring inspiration into the home kitchen, integrating cooking basics with a love of good food.  Naomi lives with her husband, four children and grandmother in Woodmere, NY.  She teaches regularly at the Center for Kosher Culinary Arts and the Kosher Culinary Institute of the Five Towns.  In addition, she gives group demonstrations and private lessons throughout the tri-state area.  To learn more check out her website: http://www.jewishcookingconcepts.com/index.php




    9 Responses to Grandma Sylvia’s Salmon Croquettes with Fried Onions

    1. avatar says: imergoot

      I made these last night for dinner. Baked, instead of fried. they were delicious. served with a lemon dill sauce, green salad and sweet potato fluff. Too good.

      • On the recipe ‘Grandma Sylvia’s Salmon Croquettes with Fried..’ you said that you baked the croquettes. Can we know at what temperature and how long? Thank you.

    2. avatar says: Ben

      Excuse this venting but: In general I don’t understand recipes that tell me to put in enough pepper, salt or whatever to taste when I haven’t made the recipe before and I am adding it when the food is still in an inedible state. How am I supposed to know how much “to taste”. I would love the “to taste” be accompanied by some guide that can be then adjusted by the person doing the recipe.

      • Ben, you make an excellent point about seasoning food before cooking. May I suggest that you season and taste before adding the eggs. Otherwise, add about 1/8 tsp of salt per tin of fish and 2-3 grinds of pepper. Or, you can fry one croquette and taste it, and then add a little more salt and pepper to the ‘batter’ if you think it needs it. Hope this helps.

    3. I made these today but used 2 cans of tuna (I really dislike canned salmon) and halved the other ingredients. I ended up with 8 croquettes. I fried them in grapeseed oil, since canola is kitniyot. They were really tasty. I didn’t want to use fried onions, so I made a dipping sauce with light mayonnaise and pizza sauce (because I had an open jar in the fridge) and a tablespoon of fresh dill. Believe it or not – it worked! Everybody loved the combination.

    4. I made these and made a few changes. I didn’t bother taking out the bones & skin of the salmon as I just put all the ingredients in my food processor and pulsed until smooth. I also used whole wheat matzo meal to up the nutritional value. And finally, I used a non-stick skillet and only used non-stick spray instead of oil. They were great. I didn’t use the onions as my kids wouldn’t like it and I didn’t want to bother for just my husband and me.

    5. avatar says: judyl

      I’ve started making these with either fresh or frozen salmon. My fish store in Israel defrosts a whole salmon fillet for me and chops it into small pieces (as opposed to grinding it), it holds it shape better and then I add the other ingredients. I think that this is much better than using canned salmon. I even freeze the leftovers and warm them up in the toaster oven.

      • judyl,
        I live in Israel and am so excited about your tip. I would much rather use fresh salmon than the canned. It is also easier to find fresh salmon than canned.
        Thanks so much,

    6. Here in England we usually eat these cold. When I make them I don’t use as many eggs as this recipe, so they are firmer. And I don’t put salt in, as canned salmon has added salt.

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