Reviewed: Nov. 6, 2009

I love that these salmon croquettes were chock full of SALMON with little filler. They were good, but I definitely season them more next go round.

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radiogal

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

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Reviewed: Aug. 20, 2009

I left out a few things. I did it old school and used what I had on hand. I used 1 egg, chopped red onion to taste, 1 TSP of blazin blends new orleans seafood and chicken seasoning (no salt or pepper was needed),about a TSP each of flour and cornmeal to hold it together for frying and then I rolled them in cornmeal and fried in olive oil until brown. I used seafood sauce and mustard separately to dip in on the side. I sometimes use hot sauce. Thanks for the basics I had forgotten.

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ejr

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Reviewed: Jul. 10, 2009

I changed a few things, I added mayo (like a tablespoon, and a tablespoon of sour cream, and added minced onion and breadcrumbs) Instead of frying them I put them in cupcake pan and baked them like that and it was fabulous. I baked them on 350 degrees for 45 min. or until they get brown. I used all the other ingredience along with mine and don't forget the hot sauce if you like it hot! just a little. yummmmy

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Stephie

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Reviewed: Jun. 18, 2009

Always great!!! I use breadcrumbs instead of wheat germ and also add parmesan cheese, lemon/lime juice.

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dawnaaron

Cooking Level: Intermediate

Home Town: Springville, Tennessee, USA

Living In: Kailua, Hawaii, USA

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Reviewed: May 14, 2009

This is a great meal. I have made this recipe many times and have even different fish. Grouper and salmon being the best.

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John

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Reviewed: Apr. 29, 2009

I used bread crumbs instead of wheat germ. I also used the salmon in a pouch, as opposed to canned and it was very fresh and tasty!

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TLW

Cooking Level: Professional

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Reviewed: Mar. 12, 2009

OK, but rather unexciting. I should have used a sauce to liven things up, I think. I did add some lemon zest to the mix, which I think generally improved overall flavor.

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AAL67

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Reviewed: Jan. 27, 2009

We eat fish at least twice a week and I'm always looking for a way to repackage leftover salmon. These were good, but a little bland for my taste. I used low fat sour cream, light mayo, rolled in panko and baked (16 minutes @350) instead of frying. Will definitely make again, but maybe add some Dijon or red pepper flakes to give them a little kick. They work really well with the Creamy Dill Dipping Sauce from this site. Thanks for sharing...

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YankeesFan

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Jan. 23, 2009

These were really good! I didn't have wheat germ, so I used crushed cracker crumbs. Some croquettes I flattened more than others, and they turned out a tiny bit dry, whereas the thicker ones were perfect. The flavor was very good.

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Bamagirl

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Reviewed: Dec. 31, 2008

These are wonderful. The recipe is very forgiving. I didn't have green onion or wheat germ, so I substituted minced onion and breadcrumbs. I made them into patties and fried in the olive oil. They are even made better with the creamy dill dipping sauce from this site.

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STROY21

Cooking Level: Expert

Living In: Lewiston, Maine, USA

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Reviewed: Nov. 4, 2008

Wow, this is so delish! I used diced red onions instead of green onions. Didn't have dill so I used chopped fresh cilantro and a bit of dried oregano.

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DUESER

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Reviewed: Sep. 26, 2008

My kids aren't fond of salmon patties, but if you roll into stick shapes you can call them fish sticks. I also have a fish shaped cookie cutter, which makes a fun shape for them.

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nillazilla

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Aug. 4, 2008

These were tasty and so easy! I added some old bay since one of the reviews mentioned that they were a bit bland. I used dried dill as well, about 1 tsp's worth. I felt like I could have added more since the dill flavor was still pretty subtle. Fresh would probably give it more of a kick.

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L. R.

Cooking Level: Beginning

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Reviewed: Aug. 3, 2008

I love dill! So this recipe sounded amazing! My grandmother always made these growing up, and this is an interesting turn on her recipe. However, mine fell apart in the frying pan. Maybe use another egg?

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missmandalea

Cooking Level: Intermediate

Home Town: Forney, Texas, USA

Living In: Frisco, Texas, USA

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Reviewed: May 16, 2008

Very good, used dry dill (1 tsp) and sweet onion. Also used grilled plain left over salmon I had in the fridge.

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072705r

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Reviewed: Jan. 18, 2008

Darn tasty!!!

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lenoirlady

Cooking Level: Expert

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Reviewed: Dec. 10, 2007

really good. easy to make. instead of wheat germ, i mixed breadcrumbs..instead rolling

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Tamela

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Bay Shore, New York, USA

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Reviewed: Nov. 27, 2007

The taste was pretty good, but the problem was the consistency. I couldn't form balls. They kept falling apart, especially when I tried to roll them in the wheat germ. I ended up sprinkling the wheat germ onto the mounds of the salmon mixture in the pan. I'll probably try again, but add something more to get the mixture to stick together.

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