Preheat oven to 425° F. Line a baking sheet with parchment paper.
Lightly season the salmon with kosher salt. Let sit for 15 minutes. Then pat dry the salmon with paper towels.
Lay the salmon on the baking sheet. Place in the oven. Bake for 10 minutes.
Remove the baking sheet from the oven. Use a fork to flake the salmon.
Combine the salmon, egg, breadcrumbs, Dijon mustard, onion, and parsley in a large mixing bowl. Season with salt and pepper. Mix until well combined.
Form the salmon mixture into 8 patties.
Drizzle the vegetable oil in a skillet. Bring to medium heat.
Add 2 salmon patties to the skillet. Cook for about 3 minutes per side, until golden brown. Transfer to a paper towel lined plate to drain. Repeat the process.
Serve warm with a dipping sauce as an appetizer or with rice and vegetables as an entrée.
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Salmon Croquettes
Serves 8
Ingredients:
1 lb fresh salmon
Kosher salt, to taste
1 egg, lightly beaten
1/4 cup breadcrumbs
1 teaspoon Dijon mustard
2 tablespoons minced onion
2 tablespoons chopped parsley
Cracked black pepper, to taste
1/4 cup vegetable oil
Directions:
Preheat oven to 425° F. Line a baking sheet with parchment paper.
Lightly season the salmon with kosher salt. Let sit for 15 minutes. Then pat dry the salmon with paper towels.
Lay the salmon on the baking sheet. Place in the oven. Bake for 10 minutes.
Remove the baking sheet from the oven. Use a fork to flake the salmon.
Combine the salmon, egg, breadcrumbs, Dijon mustard, onion, and parsley in a large mixing bowl. Season with salt and pepper. Mix until well combined.
Form the salmon mixture into 8 patties.
Drizzle the vegetable oil in a skillet. Bring to medium heat.
Add 2 salmon patties to the skillet. Cook for about 3 minutes per side, until golden brown. Transfer to a paper towel lined plate to drain. Repeat the process.
Serve warm with a dipping sauce as an appetizer or with rice and vegetables as an entrée.
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