Fresh Salmon Patties (Salmon Croquettes)

Ingredients

• about 2 pounds fresh salmon
• white onion, diced, to taste
• sweet chili peppers, diced, to taste
• 2 eggs (for the mixture)
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• hot sauce, to taste
• fresh parsley, to taste
• mayonnaise, to taste
• breadcrumbs, to taste (binding agent)
• all-purpose flour, for dredging
• 2 eggs, beaten (for the egg wash)
• panko breadcrumbs, for coating
• oil, for deep frying

How to Make It

1. Bake the salmon at 450°F for about 8 to 10 minutes, until flaky and cooked through.
2. Transfer the salmon to a bowl and break it down into flakes.
3. Add the diced white onion and diced sweet chili peppers.
4. Crack in 2 eggs.
5. Add 1 teaspoon Old Bay, 1/2 teaspoon salt, 1 teaspoon paprika, and 1 teaspoon garlic powder.
6. Add hot sauce to taste.
7. Add the fresh parsley and the mayonnaise.
8. Mix everything together well.
9. Add the breadcrumbs and distribute evenly to bind the mixture.
10. Form the mixture into patties.
11. Place the patties in the fridge for about 20 minutes to firm up so they hold their shape.
12. Beat the 2 dredging eggs together in a bowl.
13. Dredge each patty in flour first.
14. Dip the floured patty into the beaten egg.
15. Coat the patty in panko, then set aside.
16. Heat the frying oil to 350°F.
17. Fry the patties for about 5 to 6 minutes, until completely golden brown, shaking them gently so they don't stick to the pan or to each other.
18. Drain and serve. I like them with yellow rice, beans, and sweet cornbread.

Curtis's Tips

• No-can is the whole point — I use real fresh salmon, not canned. Just ask the seafood department for about 2 pounds.
• The salmon doesn't have to be cooked all the way through at the bake stage; it's fine if it's still a little raw in the middle since it gets fried afterward. I like salmon that way anyway.
• Trust the seasoning process. I'm not fussing with exact measuring spoons here, but the measurements are there if you want them.
• Use any hot sauce you like.
• The breadcrumbs in the mix are a good binding agent — distribute them evenly.
• The 20-minute fridge chill is what keeps the patties firm enough to stay together while you dredge and fry them.
• Honest warning: the breading and dredging part can get messy and the patties may start to fall apart. This part is a process — just try to keep them together.
• Frying browns the outside and cooks the egg mixed into the patties; about 5 to 6 minutes gets them golden brown.
• Shake the patties a little in the oil so they don't stick to each other or to the pan.